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With the ever-increasing advancements of technological capabilities, the food industry is expecting some exciting changes in the near future. Here’s what New Food learnt at London’s Future-Food Tech event…
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
Campden BRI is seeking partners to assist with alternative gas mix research to reduce or replace Co2 in the event of a third shortage.
A fertiliser project in Buckinghamshire has sparked UK Government interest as MPs launch enquiry into food security and assess how they might strengthen the UK’s supply chain resilience.
As new challenges shake the foundations of our global supply chain, New Food interviews Bimbo QSR's Vice President of Global Quality Systems around how to best prepare for uncertainty and the role technology will play.
Current exports of pulses and other legume crops from West Africa to the EU are mainly niche food products for the African diaspora in Europe. This article considers whether these crops could play a bigger role in diversifying the consumption of plant foods in Europe.
Brazilian researchers have developed a selection method that can differentiate between regular and speciality coffee beans through artificial intelligence.
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
Sajad Mahmood, CEO of the food poverty charity, Charity Right, gives his take on some of the current popular solutions for solving food insecurity.
The new induced pluripotent porcine stem cell line (iPS) will enable Steakholder Foods to continue diversifying its species portfolio and accelerate its market readiness for cultured pork production.
With droughts predicted to become increasingly severe and frequent, how can the wine industry adapt to these changing conditions? Nenad Trifunovic reflects on the challenges the wine industry is facing.
Insects are beginning to become more accepted as a food source, but researchers from South Korea are taking things a step further in a bid to integrate insect protein even further in our diet.
Founder and Head Brewer at Black Project, James Howat, explains how he’s using his microbiological expertise to brew beer in a unique fashion in the US’ premier brewing location.
The New Food editorial team guide you through two action-packed days of content at The Food safety Conference 2022.
In a first for the UK dairy industry, Arla has launched its Climate Roadmap – Towards Carbon Net Zero Dairy, as the cooperative works to provide clear information around the future of sustainable dairy production.
