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Lab-grown meat officially on the menu
Lab-grown meat has been sold in a restaurant for the first time in Singapore, where it was approved for consumption last month.
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Asia Pacific & Oceania
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Next-generation sweeteners
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
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I’ll take my mussels with a side of microplastic
According to researchers from Germany, the microplastics found in the popular mollusc could be an indicator of how polluted the oceans are around them.
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Could urine be the key to producing food in space?
Scientists in Japan think urine could be harnessed to provide plants with key nutrients and encourage growth in inhospitable environments.
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Just how important is soil for the world’s food supply?
In the latest edition of Talking Crop , Gideon Ashworth explains just how crucial good quality soil is for growing the crops we need to survive ahead of the UN's World Soil Day on 5 December.
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Think tank says global panel is needed to hit UN’s sustainability goals
"There is no alternative to sustainability," says Barilla Foundation Chief Executive, Guido Barilla.
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Tate & Lyle acquire stevia sweetener specialist Sweet Green Fields
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.
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Singapore approves cultured meat in world first
The company behind the cultured chicken says it will be available in restaurants in Singapore and later to consumers as production is scaled up.
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Could trade deals scupper progress made in farm antibiotics?
Antibiotic usage on UK farms has been falling steadily, but the Alliance to Save Our Antibiotics fears this could be undone by future trade deals with countries that do not have such stringent regulation.
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Five ways to avoid a food recall
Product recalls can be costly and result in a loss of consumer trust, but they are often avoidable. Rob Kooijmans outlines his five tips to avoid the dreaded food recall...
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Poultry to blame for New Zealand’s Campylobacteriosis cases, says report
Cases of Campylobacteriosis in New Zealand declined following poultry reforms between 2006-2008, but progress since then has been slow.
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Which countries are true food innovators?
Dr Sylvain Charlebois reveals all to New Food as he reports the findings of the first ever Global Food Innovation Index.
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Locust genome could be the key to ending devastating crop damage
The desert locust has a notoriously complex genome structure, but scientists hope that by cracking their genetic code they can develop 'intelligent pesticides' that do not harm other organisms.
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The ageing farmer time bomb and how we can turn it around
In the latest edition of Talking Crop, Gideon Ashworth examines the concerning problem of an increasingly ageing farmer population, and asks what can be done to turn the tide.
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Researchers call for health star ratings to become compulsory
Researchers in Melbourne and Auckland say health star rating system should be compulsory, as they believe this will have a more significant effect in improving the nutrition of Australians and New Zealanders.
