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The future of trust and transparency in the food supply chain
New Food’s Bethan Grylls speaks with three well-known food brands to hear how companies can transition to a totally transparent model and outlook.
List view / Grid view
Technology & Innovation
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Biobased lubricants – ensuring oxidative stability
The momentum for green chemistry and more sustainable products is gaining. Consumers are demanding more biobased, less toxic, and more ‘natural’ products, showing a definite move away from petroleum-based products, towards renewables. Here, Alejandro Marangoni explains that oxidative stability must be ensured to achieve an effective transfer.
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Guide to Testing: Pesticides – are we spoilt for choice?
Read about the key topics impacting food and beverage testing labs in our latest Guide to Testing supplement.
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Keep abreast of the latest food safety updates
In New Food's latest Food Safety stories find out how private food safety standards are impacting global agri-food supply chains and ways in which crisis management has evolved since Covid.
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Nutreco invests in technology platform to improve India’s dairy farming
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.
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60-second news – this week’s headlines delivered to you in one minute
Is the UK facing a diabetes epidemic? Listen to this along with our other top headlines in this week's 60 second news.
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Whey protein transformation: looking to solve waste in the dairy industry
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.
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USDA hands out funding for National Institute for Cellular Agriculture
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.
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Arla Foods Ingredients open new innovation centre in Denmark
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.
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HempFlax announces €3 million investment in Dutch headquarters
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.
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Applications of hyperspectral imaging in food safety
Professor Da-Wen Sun and Xiahui Lin examine the merits and applications of hyperspectral imaging in food safety.
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MIT engineers develop new method to remove lead from drinking water
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.
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Collaboration is key: how Givaudan’s new Protein Hub is uniting the industry
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.
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Application Note: The mobile era
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.
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The future of food manufacturing
Marcel Koks, Industry and Solution Strategy Director, Food and Beverage at Infor, discusses what the food factory of the future will look like.
