news
Smile gluten, you’re on camera!
Researchers in Spain have created a new biodetection system which can identify the presence of gluten using your mobile phone in less than two hours.
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Technology & Innovation
news
Forget RoboCop, it’s all about robot chef
How do you like your eggs in the morning? An intelligent machine may have the answer as researchers from the University of Cambridge have trained a robot chef to taste and cook an omelette.
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
The challenges of being a CBD business
New Food hears from Drops of Heal CBD’s Founder about why she decided to launch CBD-infused olive oils, her thoughts on UK regulation, and where the future of cannabinoids might be heading.
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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.
webinar
The important role of steam in sugar safety
Join Suez for an insightful webinar exploring how sugar mills can best protect themselves from contamination and damage such as corrosion, deposition and foaming.
news
Planet-friendly packaging
A team of researchers seek to create an alternative, greener packaging material that helps certain food and beverages last longer.
article
Mass sequencing for rapid identification of ingredients in processed foods
What precisely is in our food? Here, Miguel Angel Pardo from AZTI extolls the virtues of mass sequencing in bringing clarity to this vital subject…
news
Electric chopsticks aim to eradicate high sodium diets
Researchers in Japan have invented a set of electrical chopsticks that recreate the taste of salt in a hope to lower those with a high sodium intake.
article
The latest buzz in honey testing
Liquid chromatography coupled to quadrupole time-of-flight (LC-Q/TOF) is proving one of the most comprehensive methods for testing food authenticity, according to Dr Stéphane Bayen, an Associate Professor in the Department of Food Science and Agricultural Chemistry at McGill University.
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Saving human lives
Carel du Marchie Sarvaas explains how innovations in animal health are serving up safer food and considers ways we might further improve quality standards in the future.
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HelloFresh on the recipe for success
New Food’s Bethan Grylls speaks to Janet Cox of HelloFresh about key drivers for meal kits, data-driven decisions, food safety considerations and more.
news
The way the cookie crumbles: researchers study the science behind Oreos
A research team from MIT has put an Oreo’s cream filling through a series of tests to understand why the cream sticks to just one side.
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.
news
Confused about carbs? A new score system seeks to serve clarity
Are all carbs created equal? Apparently not, as the Carbohydrate Food Quality Score (CFQS) seeks to arm consumers with the right information on the nutritional content of the carbs they are eating.
