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USDA-ARS develops leafhopper- and drought-resistant bean
The new bean is a type of pinto bean - a common target of leafhoppers - which are considered a vital crop, accounting for more than a third of all edible dry beans produced in the US.
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Capture new beverage markets must not only be a dream
A series of ANDRITZ clarifiers helped an Italian family company become a major exporter of vegan drinks, through higher throughput and product quality
news
DuPont launches new cultures series to optimise yoghurt manufacturing
The YO-MIX PRIME yoghurt cultures were developed to create ultimate mildness and premium texture for consumers – and provide a new level of indulgence in yoghurt.
video
From a healthy tradition to pure profitability
Dynamic Crossflow Filters helped chicken extract producer eliminate filter aids, ensuring a clearer liquid product with lower OPEX and higher yield.
news
USDA seeks input on the Agriculture Innovation Agenda
The Agenda is comprised of four components: synchronising public and private sector research, integrating innovative technologies, reviewing productivity and conservation data and setting USDA accountable benchmarks.
news
Researchers use computer models to predict meat cooking behaviours
By treating meat as a network of flexible polymers surrounded by flowing moisture, researchers have used computer models to accurately predict how much it will shrink when cooked.
article
Doing the right thing – and benefitting the business
Food Industry Consultant, Lesley Thompson, summarises this year’s NSF International Conference, which outlined ways to create and maintain a healthy business culture.
webinar
How to accelerate successful product innovation with Product Lifecycle Management
Food and beverage manufacturers need to take a fresh approach to how they do business.
article
Coffee, but not as you know it
In a society filled with alternatives, New Food hears about one of the latest ventures: peanut ‘coffee’.
news
Impossible Foods secures $500m funding to boost research and innovation
Impossible Foods hopes that the funding will accelerate the commercialisation of “next-generation products” made from plants.
webinar
Cannabis & CBD Edibles: Understanding current testing methods and resources available to support new users
This webinar will introduce the audience to the cannabis and CBD industry and the analytical challenges of testing edible samples.
news
Scientists optimise prime editing for rice and wheat
Prime editing is a ‘search-and-replace’ genome editing technology in molecular biology by which the genome of living organisms may be modified to include desired traits.
article
Diversifying with natural, alternative sweeteners
Elpida Gailani, Co-founder of Bonraw, explains how a shift in consumer attitude has allowed exploration into alternative sweetener sources, such as from the naturally sourced ingredient xylitol.
news
Project funded to research microalgae as sustainable protein source
The project - Microalgae for food - has received approximately £85,000 in official funding to research how microalgae can be used in the drive towards sustainable foods.
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.