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Scientists repurpose waste bread to feed microbial starters
The researchers have proposed repurposing discarded dough to feed the very microorganisms needed to kick start fermentation in food industries like bakeries, dairy and wine-making.
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Food producer reports huge rise in sales of freeze-dried ingredients
A European food producer, European Freeze Dry, has reported an almost 1,800 percent rise in sales of its freeze-dried vegan and plant protein range amidst changing consumer demands.
article
An open mind
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
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Determining ingredient authenticity
Ahead of his presentation at Food Integrity 2020, Bart Ingredients’ Head of Food Defence, Gideon Ashworth, outlines the company’s approach to ensuring authenticity of ingredients across the supply chain.
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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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The power of cassava in the plant-based movement
Here, New Food hears from five experts about the opportunities and challenges of a plant-based diet, as they present a case study on cassava leaves and the ingredient’s untapped potential.
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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.
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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Article: Have you booked for Food Integrity 2020?
As the food and beverage industry is confronted with widespread change that has revealed new challenges and the need for urgent improvement, it is imperative that we look for ways to create a safer, more trustworthy supply chain.
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Research shows freeze-dried berry powders act as ice cream stabilisers
The research, from the US Department of Agriculture’s (USDA) Agricultural Research Service (ARS), showed that freeze-dried strawberry powder acted as the best berry powder ice cream stabiliser.
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Ingredients – In-Depth Focus – February 2020
Our latest Ingredients In-Depth Focus discusses the future of the protein market, ingredient authenticity, and the benefits of the humble cassava leaf on a plant-based diet.
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.
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How I lost 44lbs in 5 days
The allure of a miracle solution can be tempting for consumers, but how do we tell the difference between the honest labels and the tall tales? Phil Patterson gives some key advice.
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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.
news
Study demonstrates functional skin benefits of almonds
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.