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Mile High Labs announced the submission of a novel food application for its CBD isolate ingredient and CBD-based finished products
As the number of cases of coronavirus accelerates in the UK and panic-buying continues, research has revealed a new appreciation among consumers, with 75 percent of shoppers believing it is vital we build strong local food networks.
Cannabis expert, Camille Gourdet outlines the different US state regulations of edibles.
CFS’s lawsuit asserts that FDA used the wrong legal standard when it reviewed and approved GE heme to be used in raw Impossible Burgers sold in supermarkets.
This webinar introduces the audience to the cannabis and CBD industry and the analytical challenges of testing edible samples.
With bull fertility to blame for a significant portion of reproductive failures in cow-calf operations, UoI researchers have explored whether distiller grain in cattle feedlot diets is safe for bull development and fertility.
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.
