List view / Grid view
28 February 2017 | By Roy Manuell | Digital Editor
According to research conducted by CBC's Marketplace found that much of the Subway brand's chicken in its sandwiches contained less than 50% chicken DNA.
15 February 2017 | By New Food
Do edible insects present a viable solution to dwindling resources and global sustainability...?
25 January 2017 | By New Food
Arla Foods Ingredients has unveiled a new generation of whey hydrolysates set to take gold standard proteins into the mainstream sports nutrition market...
19 January 2017 | By Technical Research Centre of Finland (VTT)
VTT has developed food ingredients from mealworms and crickets which have the potential to be used in the manufacture of foods such as meatballs and falafel.
9 January 2017 | By Roy Manuell, Digital Editor
With the 'meat-free' trend already well-established, manufacturers are forever working out new ways to convince consumers to switch to protein alternatives...
6 December 2016 | By New Food
The commitment by Smithfield Foods, Inc. seeks to slash absolute U.S. carbon emissions by 25 percent by the year 2025....
17 November 2016 | By Rene Duchesne, Food Safety Manager, Cavalier Candies Ltd.
We ask Food Safety Manager Rene Duchesne to discuss the importance of precautionary measures in product manufacturing when working with allergens...
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...
