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New ingredients from GoodMills Innovation were showcased at this year’s Fi Europe & Ni which address the demand for intestinal health and personalised nutrition products.
Designed for use in harsh industrial and logistics environments, and working seamlessly on most automated handling systems, BaYoPal® offers maximised rigidity and safety.
Food intolerances are considered to be more widespread than food allergies worldwide. Here, Franco Vessio, Co-Founder of MozzaRisella, explores how brown rice offers a food tolerance-suitable solution, as well as provides balanced nutritional value.
Roquette has announced the expansion of its range of premium plant-based proteins for the meat alternative sector at Food Ingredients Europe on 3-5 December 2019. This further offer will be supporting the development of new opportunities for plant-based food innovators.
Bio-Rad has launched its iQ-Check Aspergillus Real-Time PCR kit, a fast PCR alternative for the detection of Aspergillus in cannabis and cannabis-infused products.
A specialised silk coating could protect seeds from salinity while also providing fertiliser-generating microbes, according to new research at the Massachusetts Institute of Technology (MIT).
Following a positive opinion issued by the EFSA, the European Member States have voted in favour of listing nicotinamide riboside chloride as a novel food ingredient.
Romer Labs has expanded its solutions for food allergen detection with the launch of the AgraQuant® Mollusk ELISA test kit.
How to perform fat extraction in food samples – theory, applications, method comparison, real-life experiments, troubleshooting tips and more.
HMO’s are special sugars that play a crucial role in baby’s development. With biotechnological processes they can be produced on industrial scale.
The process is said to use renewable energy and a probiotic production process to convert the elements into a nutrient-rich protein with the same amino acid profile as an animal protein.
Researchers from the Massachusetts Institute of Technology (MIT) have developed a biocompatible polymer that encapsulates nutrients such as iron and vitamin A, preventing them from being degraded during storage or cooking.
McDonald’s has expanded its sustainability efforts with the launch of its new initiative ‘Better M’. New Food spoke to Keith Kenny, Vice President of Sustainability at McDonald’s, about the launch and the different elements that the project encompasses.
In an Innova Market Insights survey, sugar reduction was considered a popular option for the three in five US consumers who would rather cut back on sugar than consume artificial sweeteners.
Academics have prepared a report for industry stakeholders that identifies the next steps for the uptake of digital technologies across the food manufacturing supply chain and examines current business successes.
