More Ingredients & formulation – Page 8
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ArticleWorking with nature, not against it
Many consider that it is impossible to have plentiful healthy and affordable food that also has high social, environmental and ethical standards. Farmer and Co-owner of The Ethical Dairy, David Finlay, reveals why he no longer believes this to be true.
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ArticleUnveiling the superiority of N-LightTM: best-in-class rapid test for L. monocytogenes in real-world conditions
NEMIS Technologies AG discuss their study into assessing the true capabilities of the 24 hour time-to‑result N-Light™ Listeria monocytogenes test.
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ArticleThe battle for the survival of shrimp
Professor Chris Elliott reveals an exciting new project designed to future-proof the shrimp farming sector.
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ArticleShifting towards radical climate transparency
Kit Nicholl explains why “radical climate transparency” is the way forward when it comes to generating consumer trust around sustainable food claims.
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ArticleHarnessing food tech to reshape the food industry
Rogério Peres, Chief Information Officer at JBS discusses how AI is revolutionising the way we produce, process, distribute, and consume food.
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Podcast
Episode 43: Living with food allergies - Part Three
In the third and final part of our "Living with food allergies" podcast series, Grace and Josh talk to Tanya Ednan-Laperouse where she gives a powerful testimony regarding the tragic death of her daughter following a fatal allergic reaction and speaks about the important of Natasha's Law.
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ArticleBad apples? With animal cruelty, the whole orchard is rotten
Sean Gifford, Managing Director of The Humane League UK discusses why he thinks animal cruelty is an ongoing problem in the UK food industry and why a “strong movement” is necessary.
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ArticleProtein diversification: a win for people and planet
Andy Zynga outlines why protein diversification is an “urgent necessity” in today’s world and why it benefits both people and the planet.
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ReporteBook: The future of plant-based food analysis
Master new ingredients, formulation processes, and quality control measures for unmatched taste and quality with this comprehensive guide brought to you by Anton Paar.
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Podcast
Episode 42: What's your beef? (Live from Nebraska)
Josh brings back tales from his trip to Nebraska with the US Sustainability Alliance, including insight on carbon emissions in the beef sector and animal welfare.
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ArticleeBook: The Field Guide to Food Powder Characterization
Discover the key to unlocking your food manufacturing potential with our new eBook, The Field Guide to Food Powder Characterization. Gain insights into particle size analysis, laser diffraction techniques, and additive influences to optimise product quality and reduce costs.
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ArticleLipids: essential nutrients in our diet
Sarah Verkempinck discusses why consumers often stigmatise lipids as unhealthy, and argues why one should not forget that some lipid consumption is essential to sustain a healthy life.
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ArticleUniversity of Nottingham innovators win sustainable food awards
Two winning teams from the University of Nottingham discuss their success in the EcoTrophelia competition and why they think sustainable food innovation is essential.
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ArticleCould fibre fortification lower the risk of heart disease and diabetes?
Nutritional deficits cost global healthcare systems significant resources. Here, Kavita Karnik, Global Head of Nutrition and Regulatory Affairs at Tate & Lyle PLC, presents findings of the benefits fibre fortification can bring for populations are healthcare systems alike.
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ArticleMacadamia's magic moment: an on-trend nut for healthy new foods
Why the sudden discourse about macadamias? Colleagues from the World Macadamia Organisation (WMO) explain why the time is ripe for consuming more of these prized fruits.
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ArticlePotential uses of bacteriophages for microbial meat safety
María Lavilla and Estibaliz Ruiz-Santamaria from AZTI-BRTA share the benefits of applying bacteriophages throughout the food chain in the fight against AMR.
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ArticleThe food safety and human health timebomb
Professor Chris Elliott discusses the impact plastic has on the planet and predicts the “biggest challenge” that regulators and food and water companies will ever have to face.
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ArticleHow can we fix food insecurity in London?
With the cost-of-living crisis hitting many consumers hard in the capital, Hina Bokhari AM, former Chair of the London Assembly Economy Committee, reveals the advice given to the Mayor to help alleviate food insecurity.
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Article
More myths busted around cellular meat?
In his latest column for New Food, Professor Chris Elliott questions climate claims around cellular agriculture and its potential impact on our food system.
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ArticleThe world of food security according to ChatGPT
Professor Chris Elliott discusses why he thinks AI models will have a "hugely important and positive impact" on the future of the world’s food supply system.