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Mettler-Toledo’s ProdX meets latest industry regulations
The new software product logs meta data so each inspection is recorded and tamper-proof, and complies with new legislation making its way into the food industry.
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Technology & Innovation
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How India’s rice production can adapt to climate change challenges
The research team has made several suggestions to increase rice crop yield despite ever more challenging conditions.
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Princes installs new canning line as part of £80 million investment
The food manufacturer has made what it has called the largest ever capital investment in its UK manufacturing facilities.
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LabVantage updates its line of lab informatics services
The New Jersey-based company has announced several changes to its line of LIMS offerings, and and tightened up cybersecurity across its platform.
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Cultivated meat can cause up to 93 percent less global warming says study
Cultivated meat, when produced using renewable energy, can vastly reduce the environmental impact of meat production and use up to 19 times less land.
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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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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.
whitepaper
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.
