A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
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The Founder of Camile Thai Kitchen examines the ways in which 2020 has accelerated the adoption of new technology and how his business will implement such innovations in the near-future.
A new report from Cambridge-based IDTechEx has identified the world’s top five cultured meat companies. Here, New Food outlines their efforts to produce ‘green’ and ethical meat products that could potentially revolutionise the food industry.
Dairy expert, Manvik Joshi, explains the important part that cheese starters play in the manufacturing process.
After obtaining ISO 17025 accreditation of its quality control laboratory, Yannick Bichot of Bio-Rad outlines the process, the challenges and the benefits – including an interview with two key participants.
XENON is the world leader in Pulsed Light technology for a wide variety of food safety, nutrient enhancement and research applications.
The project aims to improve the traceability of dairy products and provide reassurance to industry and consumers of the origin and safety of their products.
One of the biggest challenges in the production of plant -based analogues for meat and fish is the increase of efficiency at lower costs without compromising in texture of the final product.
PepsiCo's Chris Daly discusses how the multinational food and beverage corporation is finding innovative ways to tackle long-term sustainability challenges and create more environmentally-friendly processes.