Upgrading sustainability with Industrial Biotechnology
14 October 2016 | By Ana Galindo García
Ana Galindo García from the Leitat Technological Centre, Barcelona describes how biotechnology might be used to improve sustainability.
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Articles
Metal detectable plastics use in cleaning tools and utensils
14 October 2016 | By Debra Smith, Global Hygiene Specialist, Vikan
Global Hygiene Specialist at Vikan, Debra Smith describes the use of metal detectable plastics in cleaning tools and utensils.
A closer look at… GBBO Week #8: Life on Marzipan
13 October 2016 | By Roy Manuell, Digital Content Producer
In the latest of our Great British Bake Off feature we talk you through the process of making marzipan...
A closer look at… GBBO Week #7: Stevia
10 October 2016 | By Roy Manuell, Digital Content Producer
In light of the recent polemic surrounding child obesity, New Food decided to explore a renowned alternative to sugar: the natural sweetener, stevia...
Science of Sake
This article outlines recent research on the brewing yeast of Japanese rice wine and highlights the unknown genetics of food microbes.
Edible seaweed: A closer look…
10 October 2016 | By Roy Manuell, Digital Content Producer
New Food takes a closer look at the health benefits of edible seaweed with a cool, new infographic. Rich in protein, fibre and crucially iodine, there seem to be many reasons why you should try edible seaweed...
Supercritical fluid extraction and application of bioactive ingredients from plant materials
Supercritical fluid extraction (SFE) technology is a green technology that offers an alternative to conventional solvent extraction technology.1 Having less impact on the environment it also meets consumer demand for safe, natural and high quality ingredients. More and more industries are using SFE technology and are reported to have market…
Oxfam: Solving the problem of the world’s exploitation of tea pluckers
5 October 2016 | By Roy Manuell, Digital Content Producer
New Food speak to Oxfam with regard to how the exploitation of pluckers in the tea industry is being dealt with and what progress has been made over the past few years...
Kin Vodka, a toffee-tinged taste of innovation
4 October 2016 | By Roy Manuell, Digital Content Producer
To celebrate National Vodka Day, we asked the creator of the innovative, Lake District-based brand Kin Vodka, to describe what makes her product special...
A closer look at… GBBO Week #6: Flower power
29 September 2016 | By Roy Manuell, Digital Content Producer
New Food decides to delve deeper into the phenomenon of edible flowers and how culinary culture can integrate botanical innovation...
Oktoberfest in numbers: A beautiful excess
26 September 2016 | By Roy Manuell, Digital Content Producer
To celebrate the last week of the world famous beer bonanza, New Food continues its coverage of Oktoberfest taking a look at the festival in numbers...
The history behind the traditional British Sunday Roast
25 September 2016 | By New Food
With a comprehensive visual explanation, New Food uncovers the history behind the traditional Sunday Roast, dissecting each aspect...
A closer look at… GBBO Week #5: What thinking outside the box could do for food
22 September 2016 | By Roy Manuell, Digital Content Producer
In light of GBBO's Candice's innovative use of a pasta roller to make filo pastry, we decided to apply her thinking-outside-the-box attitude more generally to the industry...
Nima: the portable allergen-detection phenomenon
22 September 2016 | By Roy Manuell, Digital Content Producer
New Food speaks to Nima CEO and co-founder, Shireen Yates about her product and the social issues we face with respect to allergens...
Leading Imperial researcher: Early exposure could reduce later risk of allergy
21 September 2016 | By Roy Manuell, Digital Content Producer
New Food speak to lead researcher, Robert Boyle following study by Imperial College on whether feeding babies certain allergens might lead to the prevention of risk in later life...
