news
Temperature fluctuations found to harm fish quality in cold chain logistics
New research shows how temperature inconsistencies can degrade fish freshness, highlighting the need for improved seafood quality monitoring.
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Central and South Asia
news
New report highlights critical need for digital modernisation in supply chains
As regulatory pressures and consumer demands grow, a new report from TraceGains reveals that outdated practices are holding back food and beverage suppliers.
news
Mapping food microbiomes: how a new database could enhance food safety and quality
Researchers have unveiled a new database mapping the microbiomes of over 2,500 foods, revealing crucial insights into food safety, quality, and potential health impacts.
news
$14.8M grant backs Illinois-Singapore precision fermentation partnership
A grant had been awarded to University of Illinois Urbana-Champaign researchers and partners in Singapore to convert sugars and inedible parts of crops into healthier foods.
article
In-Depth Focus: Alternative Proteins
The Alternative Proteins In-Depth Focus in New Food Issue 1 2024 features articles from THIS™, Globe Buddy and TurtleTree, sharing their insight into the different areas of alternative protein and discuss how they are innovating to offer consumers a range of alternatives that are more sustainable yet deliver the same…
news
Coffee price fluctuations are affecting farmers’ mental wellbeing, study finds
Researchers from the University of Copenhagen have found that fluctuating coffee prices put mental pressure on Vietnamese farmers.
article
What we can learn from the Singapore Food Story
Professor Chris Elliott shares how Singapore, while facing food security challenges, is embracing innovation - from global collaborations to cutting-edge technology - in its quest for sustainable, diverse, and local food solutions
news
Biosensor developed to test freshness of meat
A team of scientists have created a biosensor using graphene electrodes modified by zinc oxide nanoparticles to measure meat freshness.
podcast
Episode 48: Did COP28 deliver? Part Two with Sam Fulton
Food to Go returns with more analysis of COP28 and its true impact on the food and beverage industry.
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Smoke in the water: Kerry’s innovative flavour technology
Marcus Verkerk explains how Kerry’s new smoke technology is a more sustainable way of creating that unique flavour in food products all over the world.
podcast
Episode 48: Did COP28 deliver? Part One
In this podcast episode, Josh and Grace speak to Joanna Trewern about whether the recent COP28 conference really delivered for the food sector or if it was merely talking shop.
article
The future of food lies in the hands of food science and technology
Professor Chris Elliott reflects on recent events in Thailand and explains why he is filled with optimism for the future…
article
What really is the future of future food?
Professor Chris Elliott reports from the Future of Foods Summit in Thailand and expresses a change of heart when it comes to alternative proteins.
article
Utilising avocado seeds to combat plastic utensil pollution
ENAVRA addresses plastic utensil pollution with biodegradable alternatives made from avocado seeds, promoting sustainability and reducing environmental impact.
article
Women’s health: Beyond the basics with Kerry
Monica Olivares puts a spotlight on the work Kerry is doing in the women’s health space and discusses what the industry still needs to do to support nutritional needs.
