Unilever trials “nano factory” inside shipping container
Unilever has designed a factory to run within a shipping container, with just an electricity cable and water hose required to produce hundreds of tonnes of product every day.
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Unilever has designed a factory to run within a shipping container, with just an electricity cable and water hose required to produce hundreds of tonnes of product every day.
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
The maintenance function at food & beverage producing companies has evolved from primarily doing repairs to preventive maintenance and by that increasing the uptime.
Lab-grown meat has been sold in a restaurant for the first time in Singapore, where it was approved for consumption last month.
On the first day of Christmas my true love sent to me, an advent calendar of gin! Bombay Sapphire Mixologist, Franck Dedieu joins New Food’s Editor in a festive-themed Q&A against the launch of its creative calendar.
Scientists in Japan think urine could be harnessed to provide plants with key nutrients and encourage growth in inhospitable environments.
Welcome to New Food’s December 2020 Application Notes supplement.
Our latest Food Safety In-depth Focus discusses the changes in food protection methods, enhancing product testing and the impact of Covid on food business operators.
Issue 6 2020 of New Food is available to read online, featuring stories on food safety, confectionery, ingredients and our Application Note Supplement...
Launching a new food product in the US? Here’s the top five regulatory issues to watch out for next year.
New methods of producing the modified starch, or the 'ink' for 3D food printing, could make the process achievable on a mass scale.
The company behind the cultured chicken says it will be available in restaurants in Singapore and later to consumers as production is scaled up.
From vegan mince pies to a new import from the Netherlands: Jonathan Lill of BFF offers expert insight into the mince pie market as Christmas looms.
Dr Sylvain Charlebois reveals all to New Food as he reports the findings of the first ever Global Food Innovation Index.
With sales of plant-based proteins going through the roof around the world, Fay Allen takes a look at one product that looks set to take the industry by storm...