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Dawn Streich, Global Product Manager for Citrus, Flavour Division, Givaudan, gives an overview of the recent launch of a multi-sensorial virtual reality tool for citrus applications that allows users to co-create their own flavours.
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.
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.
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
