article
It’s a date: what goes into creating a product for Ramadan?
As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
List view / Grid view
Product Development
news
Safari camp’s microfactory eliminates 18,000 plastic bottles
A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guests to reduce waste and transport emissions.
news
Givaudan and Bühler unveil Protein Innovation Centre
The new Protein Innovation Centre in Singapore will welcome start-ups and university researchers from across the region to develop plant-based food solutions.
article
Five predictions driving transformation in the food and beverage industry
Marcel Koks offers his forecast into the future of food and drink and how technology, such as data driven decisions, will influence the sector in the coming years.
article
Sugar reduction is key for a healthy future
Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
news
Siemens calls for collaboration between food and manufacturing industries
Manufacturing giant Siemens has released a research paper calling for better cooperation between food and drink companies and heavy manufacturing firms.
whitepaper
Study: Analysis of pulse flour gelatinization
In this case study, the gelatinization behavior of different pulse flours was determined with the Brabender ViscoQuick universal viscometer.
whitepaper
Study: Cooking and cooling behaviour of puddings
In this case study, the properties of vanilla pudding mixes, esp. starch gelatinisation and consistency, were investigated under various conditions.
whitepaper
Application Note: Starch analysis with the Brabender ViscoQuick
This technical note shows how to analyze the starch quality of different batches or starch types in a short period of time (approx. 10 min.).
whitepaper
Manual: Production of meat analogues through HME
This handbook shows how meat analogue products can be developed through a high moisture extrusion process using a Brabender twin-screw lab extruder.
whitepaper
Whitepaper: Method for analysing vital wheat gluten
Based on an aggregation of the gluten contained in wheat flour, a quick method for assessing the quality of dry vital wheat gluten has been developed.
article
Gourmet menus launch into space
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
news
Could leftover grain from brewing become an alternative protein source?
7 April 2021 | By
Scientists in the US think they may have found a use for the leftover grain produced as a result of brewing beer, which involves both shrimp farms and a newly discovered bacteria from Yellowstone.
webinar
Mapping your CBD journey – incubation, acceleration and regulatory compliance
The cannabis arena is a lucrative market if you have the right tools and know-how; this month tune in to hear from three experts on how to successfully navigate this sector.
news
Could spinach be the key to increasing cultured meat production?
Researchers in Boston used spinach as a scaffold to grow cultured meat, in an advancement they say could increase the production of cultured meat to match rising demand.
