news
Just Eat develops “world’s first” biodegradable seaweed takeaway box
Just Eat has partnered with a sustainable packaging start-up to develop the seaweed-lined box, and is testing the product in selected London partner restaurants.
List view / Grid view
Technology & Innovation
article
The future of protein
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
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Tackling global food and water challenges through international collaboration
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
news
Kerry acquires plant-protein company Pevesa Biotech
The acquisition is said to enhance Kerry’s position in the hydrolysed plant protein space for specialised nutrition, and expands the company’s capacity to serve the rapidly growing organic plant protein market.
news
Greater transparency for Danone’s baby formula
Danone has launched a service that will enable customers and retailers to trace the journey of its baby formula products from farm-to-fork, and verify its quality and authenticity.
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.
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.
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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.
