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Siân Edmonds and Katrina Anderson of Osborne Clarke provide an update on UK regulation surrounding gene editing, as the UK begins to drift away from the EU in terms of how it governs this new technology.
David Green dispels some long-held myths about the standard of US animal welfare and explains why well-looked after farm animals are good for everyone.
Food tech writer, Pramod Bandara, shares some recent developments in automation that have helped food companies tackle the challenges of recent years.
Alcohol brand SERVED claims title of world’s first carbon negative hard seltzer brand to introduce carbon footprint labelling.
In honour of World Water Day, PepsiCo and Keurig Dr Pepper have both announced a number of new innovations, investments and partnerships to help become more sustainable in their water use.
Consumers have demonstrated a strong desire to cut their meat consumption and are calling on manufacturers to help out. Here, Daniel Dikovsky from Redefine Meat shares the hurdles experienced by the plant-based meat sector and what they must do to satisfy flexitarian palates.
Automated LC-GC/FID determination and reporting of MOSH and MOAH in Food and Packaging extracts following DIN EN 16995:2017-08
High-pressure processing of food can effectively destroy harmful microorganisms and causes no extra food safety concerns compared to any other treatment, the EFSA has claimed.
A concept design has been created for a sustainable solar powered cooking system that has the potential to allow rural communities to cook without coal or firewood.
Infant formulas and baby food must meet clearly defined nutritional requirements and quality standards.
The future of solar panels is not just to provide electricity in a sustainable way, but potentially food too.
As the warning of climate change becomes ever more pressing and our growing global population places a strain on resilient food sources, could gene editing offer a sustainable solution to secure the future of our food system or will there be unintended consequences?
Jonathan Lill, CEO of cake manufacturer BBF Limited, highlights the bakery trends set to take the market by storm this year.
New Food hears from BakesterBox’s Founder on why the pandemic incited a baking frenzy, the perks of kits, and whether she thinks they’re here to stay.
Three experts discuss the future of sustainable product development powered by digital fusion technologies, and how tools such as digital twins can help drive lower emissions and product success.
