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17 November 2016 | By New Food
VTT has developed a solution for converting even small sources of methane-rich biogas into raw materials for animal feed or bioplastic on farms, landfills and wastewater treatment plants...
8 November 2016 | By NSF International
TraQtion has been developed by NSF International, taking best practice from over 70 years of product safety and quality experience, to provide companies with full visibility of their product, supplier and process information...
14 October 2016 | By Ivana Gazibara, Head of Futures, Forum for the Future
Amidst an increasingly uncertain political, economic and environmental landscape, food (and protein) security is a key issue that has grown exponentially in interest and momentum over the past year. It has permeated not just the wider debates on climate change action and the future of the UK, but also individual…
Supplier compliance is mostly seen as complex, time consuming and a burden. This booklet from Muddy Boots shows how it no longer needs to be so onerous and how when done properly, can transform this data into a powerful tool for business growth...
29 September 2016 | By University of Bournemouth
Researchers from Bournemouth University have been exploring the reasons why many older people aren’t eating as much protein as they should be...
26 September 2016 | By New Food
Oomi noodles launch world's first fish protein noodles into online retailer, Ocado, on 26 September...
23 September 2016 | By Roy Manuell, Digital Content Producer
The consumption of insects presents one of the most sustainable yet most peculiar modes of meeting the world’s rising food demand...
16 September 2016 | By New Food
Following on from New Food's coverage of the I Am Super innovation with an exclusive with co-founder Barney Mauleverer, and with healthy, alternative proteins one of the most exciting new consumer trends, we look at I Am Super Beans...
16 September 2016 | By Daniel Reeds
Daniel Reeds of New Chapter Marketing explains the boom in the high protein industry as consumer trends tend towards the organic...
Nowadays acid whey typically refers to the ever expanding amounts of whey originating from Greek style yoghurt. However, not every acid whey is the same. As lactose crystallisation in acid whey is complex and affected by many factors, including the presence of lactic acid, minerals and proteins, it is more…
11 July 2016 | By Victoria White, Digital Content Producer
Could edible insects be the answer to feeding a global population expected to hit 9 billion by 2050? New Food caught up with Robert Nathan Allen, founder of Little Herds, to find out...
27 June 2016 | By Victoria White, Digital Content Producer
The Fruit and Vegetable Pledge is designed to cultivate strong and longstanding relationships between retailers, intermediaries and growers...
20 June 2016 | By Victoria White, Digital Content Producer
A £350,000 storage expansion has taken JDM Food Group’s investment in its Bicker factory past the £4 million mark over the last 24 months...
13 May 2016 | By Victoria White, Digital Content Producer
The regional distribution centre will link into Gist's European temperature controlled network, providing a gateway to UK retailers for food producers in Europe....
9 May 2016 | By Victoria White, Digital Content Producer
NSF International is now offering dietary supplement product services in Europe, through its German laboratory, NSF Erdman Analytics...
