news
Barry Callebaut opens 3D printing studio for creative chocolatiers
Barry Callebaut has opened the world’s first personalised 3D printed chocolate at scale, enabling the design of unseen and bespoke chocolate creations.
List view / Grid view
Technology & Innovation
news
Foundation establishes “world’s largest” sustainable food prizes
Two $1 million prizes will be awarded to sustainable and innovative solutions that look to tackle the pressing challenges facing today's global food sector.
webinar
Application of Instrumental Texture Analysis Within The Food Industry
Texture testing is used to measure properties such as the softness, tackiness and density of food. In a webinar led by AMETEK Brookfield, attendees can learn about its varied applications and benefits.
article
The food journey – transparency, technology and traceability
The challenges of supplier management and risk minimisation are vast. Vincent Desmond, CEO at the Chartered Quality Institute, explores industry best practice and what needs to happen to prevent things going wrong in the supply chain.
news
Report outlines opportunities for Agtech amidst evolving demand
Tech aimed at increasing crop yields through automation and data-driven farming is said to provide a potential route for farmers to address challenges such as rising populations.
news
Study shows significant benefits to gut health from algae consumption
A new study in the US has identified specific health benefits from consumption of a particular algae, Chlamydomonas reinhardtii (C. reinhardtii), suggesting it would be particularly beneficial for those suffering from gastrointestinal disorders, such as IBS and colitis.
news
Canada’s canola industry can breathe a sigh of relief
Scientists in Canada have developed a novel method that enables rapid identification of a plant disease called aster yellows (AY), facilitating faster response to combat the condition.
article
New Food Issue 1 2020
Issue 1 2020 of New Food is available to read online, featuring stories on Food Safety, Bakery, Ingredients and much more...
news
Research explores how sodium reduction affects bread processing
The scientists found that reduced salt created a stickier dough, which has implications in large-scale processing when dough sticks to machinery, but this could be mitigated with stronger wheat cultivars, higher water contents and shorter mixing times.
news
FDA advances identification and management of food parasite Cyclospora
Cyclospora is a parasite that contaminates food - mostly fresh produce - which causes Cyclosporiasis, an intestinal illness which is said to be on the rise in the US.
article
How do we increase food integrity?
Liz Colebrook is Mars' Global Scientific & Regulatory Affairs Director of Food Safety; here she explores the meaning of food integrity, how Mars is driving towards a safer, healthier, more sustainable world, and how industry must progress as a whole.
news
IFT white paper states US food research is ‘chronically underfunded’
The white paper examines trends in public and private investment in research, the contributions of food to the US economy, as well as IFT-led survey data regarding research priorities in food science and the impact of insufficient funding.
news
Tate & Lyle enters ingredients partnership with enzyme company Zymtronix
The partnership aims to leverage novel enzyme immobilisation technologies that improve the productivity and sustainability of ingredient manufacturing.
news
£1.15 million Defra funding to help tackle UK food waste
The grants are said to be the latest step in the government’s drive to reduce food waste in the UK by 20 percent by 2025 and form part of a wider £15 million scheme to specifically address surplus food from the retail and manufacturing sectors.
news
Climate change could create opportunities for UK viticulture
Agri-Tech-E is bringing together viticulture experts with enterprising farmers and technologists at an upcoming event to discuss the emerging agri-tech that is supporting growth in the UK viticulture industry.
