news
The new normal for supply chains
Professor Chris Elliott ponders on the future of food and drink supply chains as the world eases back into a sense of a normality.
List view / Grid view
Technology & Innovation
article
A chemical history of food
Jessica Clifton gives a brief overview of food history in relation to chemistry, including fermenting, cooking and preservation.
article
Soil technologies
In issue #2 of Talking Crop, Gideon Ashworth explores the relationship between technology selection, soil and crop quality.
article
Food manufacture 4.0 – automation and robotics at the service of food manufacturing
Andrea Paoli, Head of Food Manufacturing, Robotics and Automation at the National Centre for Food Manufacturing, University of Lincoln, explores how a systematic use of automation and robotic systems could facilitate a major advancement in food manufacturing efficiency during times of unsustainable economic pressures.
whitepaper
Application Note: Formulation QApps using a database
Sartorius describes the functionality for a flexible connection of Cubis® II Premium Balances from Sartorius to a PostgreSQL Database to store results, methods and settings in a central system.
news
Actionable strategy issued to fix ‘broken global food system’
The Barilla Center for Food and Nutrition Foundation (BCFN), alongside other contributing organisations, has issued a 10-point strategy for cross-sector stakeholders to come together and address environmental and health challenges within the global food system.
news
Motif research collaboration aims to improve plant-based fat performance
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
news
Consumers closely monitor fats and oils in packaged food, finds global study
The findings are from Cargill's FATitudes, an annual study constructed to learn more about consumers’ awareness, perceptions and behaviours around fats and oils found in packaged foods, and to help inform the future of food innovation.
news
Soil Association expands digital presence to support organic businesses
Over the coming weeks, Soil Association Certification will be sharing learnings from organic businesses, webinars, panel discussions, articles and organic learning sessions, as it looks to provide further support for organic businesses throughout the pandemic.
news
WRAP receives scale-up funding to accelerate action on global food waste
The funding has been awarded to FLAWLESS, a project designed to ‘supercharge’ global efforts to meet the Sustainable Development Goal (SDG) 12.3 to halve food waste by 2030.
news
Parasitic wasp discovery offers chemical-free pest control for crop growers
Researchers have determined that the Microctonus brassicae wasp species, and genetically similar parasitic wasps, could be used in controlled conditions as a biocontrol to protect oilseed rape and other crops from damaging pests.
article
Formulating sugar alternatives
Saquib Ramday, Category Director at Tate & Lyle, answers New Food's questions about the global push for sugar reduction, and explains how formulation processes work when opting for sugar alternatives.
news
Cargill leverages technology to improve cocoa transparency
Through the Cargill Cocoa Promise, the company uses technologies, such as mobile money, GPS mapping and digital data collection to allow for greater transparency on how cocoa is grown and sourced from farmers.
news
Researchers collate best tech solutions to solve food production challenges
In a bid to address the global challenge of food production, researchers have suggested the uptake of a set of technology solutions, including micro-algae, AI, nitrogen-fixating cereals, GMO and insect breeding.
article
Q&A: IFST creates COVID-19 Advisory Group
New Food finds out more about IFST’s COVID-19 focused advisory group in an interview with Dr Rachel Ward, Scientific Policy Director.
