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Researchers use centrifugal force to fabricate edible meat fibres
Researchers have grown rabbit and cow muscle cells on edible gelatine scaffolds that are said to mimic the texture and consistency of meat.
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Guidebook: Food analytics with NIR & reference methods
This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
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Survey reveals sustainable packaging likely to become “battleground for premium alcohol producers”
GlobalData’s 2019 Q3 consumer survey found that 71 percent of global consumers consider it ‘quite’ or ‘extremely’ important for product packaging to be made from sustainable or renewable sources.
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Carlsberg unveils two paper bottle prototypes
During the C40 World Mayors Summit in Copenhagen, Denmark, the Carlsberg Group issued an update to the Green Fibre Bottle project, “the world’s first paper bottle for beer”.
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Sugar reduction: A new answer for a sugar taxing question
Dr Ahmed Abbas Mohamed, Director of Research & Development at WET Group, outlines how innovative technology can enable soft drinks manufacturers to create no (or reduced) sugar, no artificial sweeteners, appetising and cost effective products.
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2020 EU project to develop alternative proteins
The new ‘future-proof’ protein foods will be made from plants, fungi, byproducts and residues.
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McDonald’s joins the plant revolution
Dr Sylvain Charlebois, from Dalhousie University, takes a look at how and why McDonald's is entering the plant-based market with its pilot of the 'PLT sandwich.'
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An affordable soil moisture sensor that saves water
Designed and tested on the University of Connecticut farm, the sensors are small enough to insert into the soil and less expensive to manufacture than current technology.
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Vineyard to research effects of climate change on wine growing
Larkmead Vineyards intends to plant a viticultural research block in order to determine best suited grapes for the future.
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Is CBD and alkaline water the perfect combo?
Dr Ahmed Abbas, Director of Research and Development at WET Group, takes a look at the UK CBD market and explains why combining it with alkaline water will prove to be a popular move.
whitepaper
Guidebook: Techniques used in proximate analysis
BUCHI shows extraction, Kjeldahl and NIR methods for proximate analysis of food macronutrients, such as protein, fat, moisture, ash, and carbohydrates.
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Dairy and cattle industries predicted to collapse
A report indicates that animal-alternative products will drive downfall of the dairy and cattle industry in the next decade.
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British grown baked beans become possibility
Scientists at the University of Warwick are using the latest DNA mapping techniques to allow British farmers to grow one of the UK’s favourite foods.
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Wood-derived yeast tested in dog food
A study has investigated a wood-derived yeast as an alternative protein source in dog food.
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Clean label tortillas hit the market
New Food spoke to Corbion about their launch of a clean label tortilla conditioner that hopes to help manufacturers reduce stickiness, extend freshness and increase process tolerance.
