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Magnit CEO talks sustainable logistics and recycled carbon dioxide
Magnit CEO Jan Dunning explains why sustainability is not easy in Russia, and reveals the innovative green projects his company is undertaking.
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Technology & Innovation
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Tackling obesity in children one game at a time
AZTI's Comocomoyo website seeks to promote healthier eating in children through the use of educational tools and interactive games.
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Ensuring the authenticity of wine: the role of NMR
In a recent webinar, Thomas Spengler of Bruker BioSpin along with Elena Meléndez Álvarez and Eva Lopez Rituerto of Estación Enológica de Haro, La Rioja-Spain discussed the role of NMR in assuring authenticity of Spanish Wines.
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Precise testing of pesticides in food using the SCIEX 7500 System
A recap of SCIEX’s latest webinar in association with New Food , which outlined the advantages of the SCIEX 7500 system – watch now on-demand.
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FDA approves genetically modified pigs for human consumption
The genetically altered pigs approved by the FDA do not produce alpha gal sugar, which can cause an allergic reaction in some people.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
