article
New food solutions for cancer patients: a consumer-centred approach
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
List view / Grid view
Technology & Innovation
article
Need for speed: testing edible oils and fats with FT-NIR spectroscopy
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.
article
Taking the fight against food fraud forward
Following the success of Food Integrity 2021, Professor Chris Elliott reflects on some of the key takeaways, with particular focus on food fraud.
news
Givaudan and Bühler unveil Protein Innovation Centre
The new Protein Innovation Centre in Singapore will welcome start-ups and university researchers from across the region to develop plant-based food solutions.
article
Five predictions driving transformation in the food and beverage industry
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.
news
Identifying cocoa off-flavours reliably
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...
news
“Historic fears” will put food supply at risk, say researchers
An international team of researchers have raised the alarm over stalled adoption of biotechnologies, which they argue would otherwise improve future food security.
news
Could self-dehydrating beetles revolutionise the way we use pesticides?
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.
news
Siemens calls for collaboration between food and manufacturing industries
Manufacturing giant Siemens has released a research paper calling for better cooperation between food and drink companies and heavy manufacturing firms.
article
Ingredients In-depth Focus – April 2021
Our latest Ingredients In-depth Focus discusses food innovations and sustainable clean label products, including the promising substitution of colouring foods over colour additives.
news
Employee safety paramount despite demand says health and safety expert
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.
news
Scientists discover new natural blue food colouring from red cabbage
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
article
Gourmet menus launch into space
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
podcast
Episode Fourteen: The scary truth about our soil
The New Food editorial team interview two experts on the importance of good quality soil.
news
Could spinach be the key to increasing cultured meat production?
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.
