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A spoonful of (fiber) sugar
Dr Tom Simmons looks at how we can potentially solve some of the world’s most pressing health and sustainability challenges with Sugars from Fiber.
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Technology & Innovation
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Packaging with conviction
New Food’s Editor Joshua Minchin interviews 19 Crimes’ Franchise Vice President, John Wardley, on its infamous packaging that has helped uphold it as a market leader for a decade.
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Soy sits at the centre of a more circular economy
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
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Australia-UK FTA to serve up new seafood options for the UK
Dylan Skinns, Austral Fisheries’ General Manager for Sales and Marketing, reveals Austral’s unique seafood offering and how the Australia-UK FTA will help deliver these new, distinctively Australian, culinary options to UK consumers.
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Could genetically modified rice tackle food shortages?
Researchers claim genetically engineered rice with better salt tolerance could be grown in places where crops would usually fail.
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Robotic hand created to help plate your food
Researchers have created a robotic gripper that they claim can scoop, pick and grasp a wide range of consumer items.
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A sweet assist: why sugar testing is so important
For industrial sugar producers, the ability to discern the purity of their product is essential to business. Gary Bailey of American Crystal Sugar explains how UV-visible spectrophotometry provides the data needed to ensure his company’s products make the grade.
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Have researchers found a way to make cultured meat cheaper?
Cultured meat is expensive to produce, but researchers claim they might have found a way to make its production more cost-effective.
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The latest innovation helping to create a net zero food system
EIT Food’s Andy Zynga highlights the latest exciting innovation happening across the European food and beverage sector which is helping to shift the dial on the climate crisis.
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Illuminating results
NEMIS presents the case for chemiluminescent detection of Listeria monocytogenes, explaining how it allows higher sensitivity and specificity compared to commercial on-site chromogenic detection methods.
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Sugars and sugar substitutes testing
Waters Corporation presents an overview of its liquid chromatography solutions for the routine testing of sugars and sugar substitutes in beverages.
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Reviewing water activity standards
Novasina explores the options for water activity standards and discusses the advantages and disadvantages of each type.
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Plant automation drives demand for inspection technology
The greater use of automation at food processing plants is enhancing the threat of foreign matter contamination, making it increasingly crucial for operators to leverage potent inspection systems.
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Seed as a starting point
New Food’s Grace Galler speaks to Michael Keller, Secretary General of the International Seed Federation, about how the seed industry is navigating various challenges and why he believes the sector is “under-represented”.
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FDA gives UPSIDE Foods’ cultured meat green light
Cultured meat milestone hit in US, as FDA declares UPSIDE Foods' lab-grown chicken as safe, edging it closer to commercialisation in the United States.
