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How to create creamier vegan ice cream
New production methods show great promise that the taste and texture of vegan ice cream can be further improved.
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Technology & Innovation
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For the love of pizza
New Food gains insight into one of the world’s favourite pizza brands and the innovative process behind its doughs.
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Clearing the murky waters of rice fraud
Researchers in Belfast teamed up with the Mars Global Food Safety Center and Agilent Technologies to help farmers and producers, particularly in the developing world, more easily identify fraud.
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Ultrasonic salad cleaning could help prevent disease outbreaks
It’s hoped the new technology could help prevent cases of foodborne disease like the E.Coli outbreak which swept the US in 2018.
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Application: Analysis of Monosaccharides and Disaccharides in Soft Drinks
This application describes high speed analysis of monosaccharides and disaccharide in soft drinks by ELSD-LT III.
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Spot the difference: perfecting cultured steak
Scientists at the University of Tokyo say they have developed cultured beef that mimics the mouthfeel of steak, with a significantly lower risk of microbiological contamination.
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How ready is your food business for a cybercrime attack?
Arun Chauhan and Esther Phillips outline the dangers cybercrime poses to the food industry and ask whether businesses are truly prepared for a criminal attack.
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Path for cellular seafood “long and narrow”
A team of researchers from Santa Barabra has outlined just how tough a task it will be for cellular seafood to deliver the environmental benefits it has promised.
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Food Integrity: Event Preview
The highly anticipated Food Integrity 2021 conference will bring together the best parts of the original 2020 agenda with new and exciting additions, convening as a fully virtual, interactive five-day event.
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Tate & Lyle launches new online Nutrition Centre
Food manufacturer Tate and Lyle has announced the launch of a new digital resource, which will provide information and scientific guidance on the ingredients it uses.
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New research could provide more hop flavours for craft brewers
Researchers in the US have published a study which they say will significantly expand the understanding of the hop genome, potentially providing brewers with more hop varieties.
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Riding the next wave of alternative protein
Plant-based fish and seafood products are set to be the next big thing in alternative protein. Here, Sylvain Jouet examines the opportunities and challenges for the manufacturers developing these products.
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Product Launch: CRC Industrial ECO degreaser
Achieving effective, speedy and accurate results hasn’t always been an easy feat when it comes to cleaning mechanical equipment…until now.
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Could edible holograms decorate foods one day?
Researchers are working on technology that could enable holograms to be “printed” on food, to be used for decorative or labelling purposes.
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Understanding the capabilities of your lab method
Two Nestlé experts outline important information around fit-for-purpose methods within analytical chemistry and what it means for the food manufacturer.
