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Marcel Koks offers his forecast into the future of food and drink and how technology, such as data driven decisions, will influence the sector in the coming years.
There has been a need to develop a more reliable way to detect off-flavours in cocoa, which have previously caused immense economic damage for producers. Now we have one...
An international team of researchers have raised the alarm over stalled adoption of biotechnologies, which they argue would otherwise improve future food security.
Researchers are working on a new type of pesticide which would only target insects which cause damage to food production by targeting their kidney system.
Manufacturing giant Siemens has released a research paper calling for better cooperation between food and drink companies and heavy manufacturing firms.
Our latest Ingredients In-depth Focus discusses food innovations and sustainable clean label products, including the promising substitution of colouring foods over colour additives.
As online sales continue to increase, including in the food industry, there are concerns that mechanical equipment is not being tested and maintained as it should be.
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
The New Food editorial team interview two experts on the importance of good quality soil.
Researchers in Boston used spinach as a scaffold to grow cultured meat, in an advancement they say could increase the production of cultured meat to match rising demand.
Researchers from Switzerland and Hawai`i claim they have found a way to use coffee pulp to boost the regeneration of forests destroyed as a result of agricultural processes.
Following an intriguing panel session on food auditing at GFSI, New Food's Bethan Grylls recaps some of the key highlights mentioned during the session.
Rick Mumford from the FSA explores the honey supply chain and the unique issues that can put it at risk of food fraud.
In an interview with Knorr’s Global Vice President, New Food finds out how the well-known stock cube brand is helping to reduce consumer salt intake and promote healthier choices.
