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Stellapps’ smartMoo platform offers rural farmers access to financial services, as well as nutritional and veterinary expertise in a bid to make dairy farming in India more sustainable.
Is the UK facing a diabetes epidemic? Listen to this along with our other top headlines in this week's 60 second news.
Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
It’s hoped the funding will help elevate the US to a position of leadership within the cultured protein sector, which is seen a key solution to reducing the climate impact of the food industry.
The ingredients arm of food manufacturing giant, Arla Foods, says the new innovation centre will enable it to “bridge the gap” between research and manufacturing sustainable food.
The multi-million euro investment has been dubbed ‘HempFlax 3.0’, and will see the manufacturer install technology such as solar panels and hydrogen vehicles to make its processes more sustainable.
Professor Da-Wen Sun and Xiahui Lin examine the merits and applications of hyperspectral imaging in food safety.
The engineers say the process is much more efficient than current methods of lead removal, as it does not target sodium and magnesium which are essential to healthy drinking water.
Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.
The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
Marcel Koks, Industry and Solution Strategy Director, Food and Beverage at Infor, discusses what the food factory of the future will look like.
Air Protein CEO, Lisa Dyson, explains how her company leveraged NASA technology to create a protein source from the air that we breathe.
Following the announcement of £19.2 million for a cross-government surveillance project to protect public health, the FSA’s Chief Scientific Advisor Professor Robin May explains why it is needed.
New Food’s Joshua Minchin explores the reasons behind Taiwanese distillery Kavalan’s success and asks whether the island can compete with the dominant forces in the whisky world.
In today’s uncertain and fast-moving world, food and beverage companies have to innovate more quickly than ever to simply exist. Siemens offers insight to help companies manage.
