Manufacturing

Hydronix Ltd

What direction is plant-based foods moving?

22 November 2022 | By Bethan Grylls (New Food)

A new report has highlighted the current direction of the plant-based protein market and flagged emerging innovations from an intellectual property (IP) standpoint.

Can GMOs and clean label co-exist?

18 November 2022 | By Jaclyn Bowen

Jaclyn Bowen looks at the market drivers for both GMOs and clean label and examines whether the two conflicting, concurrent trends can continue on their trajectories simultaneously.

How metal detection protects productivity and your brand

17 November 2022 | By Mettler-Toledo Product Inspection

Learn how to overcome ‘product effect’ and detect small metal contaminants in an eGuide by Mettler-Toledo; ‘Metal Detection in Food Manufacturing’

Thai Union on sustainable fishing

16 November 2022 | By Bethan Grylls (New Food)

With multiple threats looming over our fishing industry, from IUU fishing and climate change, Bethan Grylls interviews Adam Brennan, Thai Union’s Group Director for Sustainability, on what the company is doing to ensure responsibly sourced produce.

Poll majority believes factory farming prioritises profits

14 November 2022 | By Grace Galler

Poll results reveal that 62 percent of global respondents think that factory farming puts profits ahead of the health of those who consume animal products.

PepsiCo UK’s innovations to save over 1,200 tonnes of emissions

11 November 2022 | By Grace Galler

New green initiatives have been launched by PepsiCo UK which are set to omit 1,200 tonnes of greenhouse gas emissions from its supply chain annually.

The butterfly effect: making sustainable wines that are an affordable luxury

11 November 2022 | By New Food

The wine market is one of the most competitive around, so how do you stand out in such a crowded space? New Food hears from Ari Walker, Founder of Integrated Beverage Group, to hear how his company is changing the way wine is produced – one bottle at a time.

First Milk and Arla Foods Ingredients agree new whey collaboration

9 November 2022 | By Bethan Grylls (New Food)

As the demand for protein rich food and drink continues, the British farmer-owned, dairy co-operative, First Milk, has agreed a new whey partnership with Arla Food Ingredients.

How to stand the test of time in the cultured meat market

3 November 2022 | By Bethan Grylls (New Food)

As plant-based sales stagnate in the US, Bethan Grylls looks at the lessons that can be taken into the cultured meat industry, including how it should position and market itself around the world and what the best move is for those in plant proteins going forwards.

Studying food with mass spectrometry

1 November 2022 | By Michele Suman

Food safety and authenticity expert, Michele Suman, discusses the advances made in mass spectrometry analysis over the last few years and highlights its benefits.

What do US chefs think of cultivated meat?

28 October 2022 | By Grace Galler

A SuperMeat survey finds that 86 percent of US chefs are interested in serving cultivated meat or poultry, with many willing to pay a premium.

What is Barry Callebaut’s second generation chocolate?

28 October 2022 | By Bethan Grylls (New Food)

In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.

Brits want canned food amid cost-of-living crisis

25 October 2022 | By Grace Galler

In the UK, there has been a surge in popularity of canned food, with sale volumes of canned soup and tomatoes at the highest level since 2018.

Second case of avian influenza confirmed in Anglesey

24 October 2022 | By Grace Galler

In the UK, the second case this month of avian influenza has been confirmed in Anglesey by the Welsh Government.