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Shocking slaughterhouse abuse – it’s time to change
New data released by the USDA reveals that birds are being boiled alive in US poultry slaughterhouses.
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Processing
whitepaper
Whitepaper: Kjeldahl vs. Dumas – small overview and comparison
Learn how the Dumas method differs from the Kjeldahl method in nitrogen and protein determination, as well as the benefits of the LECO 828 and 928 series in food and feed analysis.
article
Why is mushroom growing in the US and Europe different?
Daniel Dajewski of Agro-Projects discusses the differences between the US and European mushroom markets, and outlines the significant changes the American sector needs to undertake to modernise.
news
JBS completes BioTech Foods acquisition
JBS announces the completion of its BioTech Foods acquisition and the opening of a new RD&I centre.
article
Exploring an agroecological solution for agricultural issues
18 May 2022 | By
Nature, net zero and food security: New Food shares some of the key takeaways from The Soil Association’s agroecology-focused conference.
news
Organic farming on the rise
A new study has found that an increasing number of farmers are converting to organic, as a result of consumer demands and a new scheme from the UK Government.
article
How extrusion can help meet today’s food trends
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
article
Disruption as the new normal?
Marcel Koks, Industry and Solution Strategy Director for Food and Beverage at Infor, looks at how food manufacturers can use technology to boost supply chain resilience in the face of ongoing disruption.
article
Contaminants in infant formula
Jaclyn Bowen discusses some of the most common ways contaminants can – and have – made their way into baby milk.
article
Kraft Heinz talks growth and sustainability
Cristina Kenz, Chief Growth and Sustainability Officer, on how Kraft Heinz International is addressing growth and sustainability.
article
Brewing up a superb protein
People’s appetite for protein has evolved, with many consumers turning to plant-based alternatives for at least some of their meals. Here, Superbrewed Food’s Bryan Tracy talks about the perks of anaerobic fermentation.
webinar
How to overcome the top 5 challenges facing the UK food and beverage industry
Jack Payne highlights the key obstacles the f&b sector are currently up against, how digital solutions can help, and the best ways of tech for success.
whitepaper
Application note: Spex® NSI lab solutions microbiology standards
Spex Welcomes NSI Lab Solutions...the Best Just Got Better! We are pleased to announce the acquisition of NSI Lab Solutions
news
Ultra-processed food increases obesity risk in adolescents by 45 percent
It is no secret that ultra-processed food is not the healthiest option when it comes to a balanced diet, but a new study has shed even more light on the risk of obesity it can pose in young people.
article
Alphonso mangoes: from Indian farms to UK forks
Hear from the Founder and CEO of Red Rickshaw and FeastBox, Jyoti Patel, about the epicurean delight that is the Alphonso mango, and how the prized fruit makes its way to our plates.
