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The Canadian government has announced plans to invest C$120,000 to support the Canadian Food Innovators (CFI) science cluster in its efforts to connect food and beverage makers to resources available through research centres, universities and food technology centres.
Following a successful year of integration into Science Group plc, Leatherhead Food Research is demonstrating its long term commitment to its Regulatory Advisory Services business.
NETZSCH detail new special hygienic pump aimed at enabling efficient yoghurt conveyance.
Food habits have greatly evolved in recent decades. In addition to aspects such as taste, quality, safety, and convenience, consumers now also expect processed food to be nutritious and sustainable. Factors such as our ageing population; growing levels of obesity and type II diabetes; and increased occurrence of cardiovascular diseases…
University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES) research finds innovative supplement for dairy cattle.
FSSAI will henceforth get access to database for food additives, food standards, food contact and contaminants from over 170 countries.
Suzanne Fitzpatrick, senior adviser for toxicology in the food-safety division of the FDA has announced research to evaluate 'Organs-on-Chips' technology.
The world is bearing witness to a green revolution that sees tech startups in Silicon Valley produce innovative plant-based alternative to meat and dairy.
31 March 2017 | By Elhuyar Fundazioa; New Food
Researchers at the NUP/UPNA-Public University of Navarre and the Navarre-based company Anteral S.L. have designed a novel system of sensors to improve quality control in the food sector and based on terahertz technology.
What role might technologies such as block chain play in ensuring food safety and tackling food fraud? How might the food industry utilise new tech to reassure consumers that it can be trusted?
23 February 2017 | By Hochschule Rhein-Waal
While 3D printing technology is normally associated with synthetic materials, a new trend in additive manufacturing is emerging - 3D food printing.
Read the free-to-view digital version of the latest issue of New Food...
Mark Fremont, R&D director at VF Bioscience SAS looks at cell culture as an innovative means of producing high quality plant actives.
All too often food quality and safety testing is an inefficient, expensive and ineffective process, sometimes unable to ensure food safety for all consumers and unable to prevent major food fraud incidents. Here Michele Suman and Michel Nielen explain why a paradigm shift in quality and safety testing is urgently…
