article The role of enzymes in the emerging sustainable food system 9 September 2022 | By Angelica Schiavone, Shekhar Kadam 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.
news Alternative gas mix research partners needed to combat Co2 shortages 8 September 2022 | By Grace Galler (New Food) Campden BRI is seeking partners to assist with alternative gas mix research to reduce or replace Co2 in the event of a third shortage.
news New fertiliser project to be assessed by MPs 8 September 2022 | By Grace Galler (New Food) 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.
article Supply chains: Preparing for an uncertain future 7 September 2022 | By Bethan Grylls (New Food) 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.
article Are changing preferences an opportunity for grain legumes from West Africa? 6 September 2022 | By Elisabeth Obeng, Gijs Kleter, Thom Achterbosch 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.
news New multispectral imaging allows coffee quality to be measured in real time 1 September 2022 | By Grace Galler (New Food) Brazilian researchers have developed a selection method that can differentiate between regular and speciality coffee beans through artificial intelligence.
article Why mycoprotein looks set to take a chunk of the plant-based market 29 August 2022 | By Paulo Teixeira 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!
article The answer to world food security? 26 August 2022 | By Sajad Mahmood Sajad Mahmood, CEO of the food poverty charity, Charity Right, gives his take on some of the current popular solutions for solving food insecurity.
news Steakholder Foods expands into cultured pork 25 August 2022 | By Bethan Grylls (New Food) 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.
article How the wine industry can adapt to desertification 25 August 2022 | By Nenad Trifunovic 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.
news Mealworm seasoning, sir? 24 August 2022 | By New Food 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.
article Black Project: Denver’s top secret(ish) brewery 24 August 2022 | By Joshua Minchin (New Food) 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.
article What to expect at Food Safety Conference 2022 23 August 2022 | By New Food The New Food editorial team guide you through two action-packed days of content at The Food safety Conference 2022.
news Arla launches first dairy climate roadmap with targets verified by SBTi 23 August 2022 | By Bethan Grylls (New Food) 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.
podcast Episode 28 – Sustainable seafood 18 August 2022 | By New Food The New Food team are here to discuss the future of seafood and the exciting projects EIT Food are working on.
