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Company produces meat from ‘elements found in the air’
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.
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Researchers encapsulate nutrients to prevent cooking degradation
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.
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McDonald’s: The Better M initiative towards sustainability
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.
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60% of US consumers would rather reduce sugar than consume sweeteners, says survey
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.
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Report identifies next steps for food manufacturing digital technologies
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.
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Nestlé and Corbion to develop microalgae ingredients for plant-based foods
The partnership aims to develop microalgae-based ingredients because they are a vegan source of protein and contain healthy lipids and various micronutrients.
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Extending the shelf life of food and drink – far from an impossible dream
As consumers become more health-conscious and the demand for ‘clean-label’ ingredients continues to rise, the food industry is racing to come up with novel technologies to make food safe from spoilage for longer time frames without compromising the quality or flavour of that food. Navneeta Kaul and Paula Hock look…
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Study finds myoglobin enhances cultured meat growth, colour and texture
Researchers, led by Tufts University, have found that myoglobin increases the proliferation and metabolic activity of bovine muscle satellite cells, as well as creates texture and colour more comparable to beef.
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Kemin opens Baking Innovation Center
The $1.5 million investment was designed to inspire innovation within the bakery market and is said to include all the equipment, capabilities and bakery support needed to accelerate product development.
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New partnership sees the launch of Puratos Malt
The joint venture of Puratos and Estonian Malt aims to optimise production processes, improve packaging and shelf-life and collaboratively develop new product ranges.
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Plant-based meat company to scale-up production and accelerate R&D
Planted, which uses technology that can use plant-based ingredients to mimic the fibre structure of various meat types, is to scale-up production.
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Scientists bake gluten-free bread using Ohmic heating technology
The researchers used Ohmic heating technology, and have said that the technique produced a “superior quality” of gluten-free bread, which is considered difficult to bake conventionally.
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Top 10 food and beverage trends for 2020, according to THP
THP has released its fifth Flavour & Trend Forecast for 2020 – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
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Researchers develop new wheat transformation method
Results from the John Innes Centre research show that the new system yields transformation efficiencies of up to 25 percent – five times those generally achieved using comparable systems.
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Field test detects banana fungus TR4 faster than ever
The WUR test is considered faster and more practical than laboratory tests and is said to allow banana farmers and authorities to take immediate measures once suspect plants test positive for the fungus.