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Emerging technologies are promising a safer and more transparent supply chain, but can we ever truly trust these new innovations? Ahead of her contribution to the food fraud panel at Food Integrity 2020, Julie Pierce tells New Food why we should trust in blockchain.
Interested to learn more about sustainable practice? Want to know more about the innovations that could help us face this humongous challenge? Then listen to our Editor's interview with expert, Dr Wayne Martindale!
Premier Foods, Coca-Cola and Kellogg’s all picked up multiple awards at 2020’s Product of the Year awards ceremony, which looks to highlight the year's most innovative products.
The authors conducted experimental web-based surveys to obtain clearer understanding of both experts and public perception of the benefits, risks and value of utilising gene editing technology for the breeding of crops compared to other technologies.
Building on its 2018 commitment to make 100 percent of its packaging recyclable or reusable by 2025, Nestlé aims to reduce its use of virgin plastics by one third whilst working to advance the circular economy and clean up plastic waste from oceans, lakes and rivers.
Lead researcher Jaimie Van Norman is hoping to understand whether bigger roots survive stress better, with some of the biggest challenges to crops including drought and high levels of salinity in soils.
In its annual predictions, The Acheson Group (TAG), the global food safety consulting group, takes a look at what the food industry can expect over the next 12 months.
The goals of this website are to provide enhanced customer service to innovators and developers, while ensuring Americans have access to safe and reliable food, and can learn more about the safe use of biotechnology innovations.
Leatherhead Food Research's annual trend report notes a shift towards consumer and technical expertise driving innovation and development, rather than simply supporting or validating it.
Once considered a drink to be ‘shot’, tequila is transforming into a sipping beverage – and one of premium standard. As such, industry has been developing new ways to create high-quality tequila to address these demands. New Food's Sam Mehmet caught up with SipTequila, to find out more about this…
Running alongside their existing independent services, Scotland’s Rural College (SRUC) and ADAS will allegedly pool their impact orientated research to offer a national agricultural and rural knowledge service for farmers, growers and all agricultural businesses.
In a society where consumers are fed stories a plenty about contamination, fraud and miscommunicated allergens in their food, the need for consumer trust in the food supply chain has never been greater. In a bid to get ahead of social media scepticism, Chris Elliott and Connor Black outline why…
In-house prepared water as an alternative to bottled HPLC-grade water. By Dwain Irvan* and Klaus Schöne
Bio-Rad offers a new and innovative approach to detecting and confirming STEC in food.
Novasina explains why water activity is the most important release specification for food production.
