news
Could urine be the key to producing food in space?
Scientists in Japan think urine could be harnessed to provide plants with key nutrients and encourage growth in inhospitable environments.
List view / Grid view
Technology & Innovation
article
It’s good to talk – communication between labs and customers
Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
news
The dark side of technology in the food industry
The race to achieve the UN's Sustainability Goals could be causing more harm than good, according to a group of scientists.
article
Pulsed Light’s application in the food safety and enhancement space
New Food recently hosted a webinar in association with XENON Corporation, which explored the use of pulsed UV light for the decontamination and enhancement of foods.
article
SARS-CoV-2 detection in the food industry
In a recent webinar, Thermo Fisher Scientific summarised the Emergency Response Validation option of the AOAC Research Institute’s Performance Tested Methods Program and introduced its new SARS-CoV-2 PCR test workflow.
article
Taste you trust
Andy Bennett, VP Global Quality at McCormick, explains why total transparency is vital and the efforts this well-known herb and spice maker goes to, to ensure what you taste can be trusted.
article
The importance of reporting carbon-14 results under a standard
Haley Gershon and Maren Pauly of Beta Analytic explain how carbon dating can be used to determine how natural a product's ingredients really are.
news
Wahaca brings its menu to life with AR technology
Mexican restaurant group Wahaca intends to make its menus interactive by projecting digital information, such as allergens and sustainability details, through the use of AR.
news
Singapore approves cultured meat in world first
The company behind the cultured chicken says it will be available in restaurants in Singapore and later to consumers as production is scaled up.
article
How technology and food delivery apps will restore the food industry
Jambu Palaniappan discusses the ways in which Covid has accelerated technology within the hospitality sector and how it may redefine dining-out.
article
Which countries are true food innovators?
Dr Sylvain Charlebois reveals all to New Food as he reports the findings of the first ever Global Food Innovation Index.
podcast
Episode Eleven: The challenges and solutions around Shiga toxin-producing E.coli
In this latest episode of the New Food Podcast, Bethan Grylls speaks with three food experts on the topic of Shiga toxin-producing Escherichia coli (STEC).
news
Scientists discover genetics behind deadly oat blight
The Victoria oat blight was devastating for oat-growing regions in the US, but scientists have now uncovered the genetic make-up of the disease and can better understand how it attacks oat crops.
article
CBD with your G&T
New Food’s Editor interviewed the masterminds behind Silent Pool’s latest gin to learn more about the distilling process, why gin and CBD complement each other, and what makes this beverage unique.
whitepaper
Smart Notes: Heratherm Refrigerated Incubators
Why are Peltier incubators with cooling and heating technology the ideal incubator for labs aiming to be environmentally focused compared to conventional compressor units?
