Engineering graduates at Cornell University in the United States have developed an algorithm to help food banks make better use of their donations.
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For the first time, male pigs, cattle and goats have been created which produce only desired genetic traits.
A new report from Cambridge-based IDTechEx has identified the world’s top five cultured meat companies. Here, New Food outlines their efforts to produce ‘green’ and ethical meat products that could potentially revolutionise the food industry.
This national network of Artificial Intelligence Research Institutes is said to represent the nation's most significant federal investment in AI research and workforce development to date.
There are a number of testing methods when it comes to Listeria monocytogenes, here Solus Scientific, a PerkinElmer company, outlines a few choices.
Euan Ross, Principal Food and Environmental Market Development Manager, Waters Corporation explains how, as a testing lab, you can stand out from the crowd.
AZTI researchers tell New Food about the opportunities of an emerging technology and the work in progress to develop it for commercial use.
Researchers from USDA's ARS have been investigating methods to combine chocolate with peanut skins, coffee grounds, discarded tea leaves and other food scraps as a way to boost milk chocolate's health properties.
Dr Feng Zhang, a pioneer in plant genome editing, is developing CRISPR-modified plants as a potential solution to the challenge of feeding our rapidly growing population. Here, CRISPR technology expert, Mollie Schubert, discusses his work.
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