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60 Second News – 28 January 2022
The New Food editorial team deliver your 60 second update of all the latest news from the food and beverage industry.
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Technology & Innovation
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Webinar: Future foods and innovation
What does the future of the food and beverage industry look like?
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Supermarket giant Aldi opens its first checkout-free store
Aldi - Britain's fifth biggest grocery retailer by market share - opens its first checkout-free store in Greenwich, South East London.
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Will this new technology revolutionise fish farming?
Meet the new piece of technology which could transform the shrimp farming industry. Dr Faik Hamad, and Dr Poo Balan Ganesan discuss how micro-bubble technology could be change fish farming in developing countries.
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Does your wine hit the right notes?
Join us for an informative webinar exploring the capabilities of Agilent’s MP-AES in performing quick multi elemental wine analyses.
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The bugbears and potential of edible insects
A strain on resources has given way to a rising demand for alternative proteins obtained with a minimal impact on natural resources, insects as a food shows promise…but hurdles remain in the way.
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Cellular agriculture could provide key to more sustainable egg white protein
Using cellular agriculture to produce egg white protein could hold the key to reducing the environmental impact of an ingredient which is crucial to the food industry.
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UN World Food Programme to support food businesses in Rwanda
The UN’s World Food Programme is working with several partners to provide support for East African businesses developing solutions to growing food insecurity in the region.
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Bacteriophages to the future
Food scientist, Maria Costa, outlines why bacteriophages are a promising future solution to improving food safety and reducing wastage.
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Going online: The benefits for confectionery manufacturers
There are plenty of benefits to going digital, but an equal number of obstacles; New Food hears from SugarSin’s Clare Turnbull on what opportunities await those willing to make the leap.
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New-age agriculture
With the global population on course to be 9.9 billion by 2050 and the ever-more intense race to reach Net Zero, our methods of food production need a drastic rethink. Will technology be our saviour?
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New Food Issue 6 2021
Will technology save us? Find out in our latest issue of New Food as we look to the experts for answers in this mega-packed edition, which also includes several pieces from leaders in the confectionery sector.
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HFSS and food analysis
With new legislation around products high in fat, sugar and salt looming over the UK, Antony Bagshaw from One Scientific offers clarity over the kinds of analytical detail you may require from your testing lab going forward.
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Guide to Testing: What’s in the box?
Agnes Elek and Robyn Walker look at nutritional and allergen considerations in the growing marketplace of delivered meal kits.
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The pros and cons of unified data for R&D
Uncountable’s CEO, Noel Hollingsworth, explains the process behind unifying data and what the benefits and pitfalls may include.
