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Scientists produce world’s first cultivated steak
A UK-based company has produced what they claim to be the first-ever cultivated steak fillet made using pork cells.
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Soy sits at the centre of a more circular economy
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
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Article: Moisture control in almond processing
31 January 2023 | By
Hydronix explains how adding moisture measurement in the almond processing helps with quality control & reduces the amount of spoilt material.
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US responsible for 60 percent of global cultivated meat investment
According to a study, the US has broken the “billion dollar barrier", accounting for 60 percent of the global investment in lab-grown meat.
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Revolutionary rum – in more ways than one
How can you innovate in a product category that is several centuries old? Well, that’s exactly what John Paul Jones is doing – with the help of some history…
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Inflation stifles one in six food and drink companies tech advances
16 percent of food and drink businesses have said inflation has stifled their business growth regarding tech advancements.
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A glass never full: Carlsberg’s relentless drive for innovation
New Food speaks to Mikael Johansson about why he thinks prioritising brew quality is key to Carlsberg’s international success.
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“People love a bargain”: Innovating in the snack food sector
Find out why the Managing Director of Valeo Snackfoods thinks it is important to create new types of snack foods for high street discount and bargain stores.
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Robotic hand created to help plate your food
Researchers have created a robotic gripper that they claim can scoop, pick and grasp a wide range of consumer items.
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Food solutions for a sustainable tomorrow
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
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CO2 laser processing: a technology to improve food safety
How could CO2 laser processing transform food production of the future? Find out how this contact-less technology might help here…
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Sensory seekers: altering the eating experience
St Pierre Groupe’s NPD Manager, Lynsey Edge, explains how suppliers can bring out high quality sensory attributes within food and drink as they deliver against the demands of today’s consumer.
whitepaper
Article: Use moisture control to remain sustainable
16 December 2022 | By
With precise moisture measurement, agri-food companies can ensure they use energy more efficiently and contribute to a more sustainable world.
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UK agriculture and robotics receive £12.5 million funding
DEFRA has committed to further funding for agriculture and horticulture automation and robotics to improve productivity.
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Sugars and sugar substitutes testing
Waters Corporation presents an overview of its liquid chromatography solutions for the routine testing of sugars and sugar substitutes in beverages.
