Year-round peppers are fast becoming a reality as a Canadian company has begun harvesting the popular crop during the country’s winter season, all thanks to the help of LED lighting.
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Scientists from South Korea claim to have developed an effective yet simple strategy to quantify potentially harmful histamine levels in fish samples.
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.
Food manufacturing giant PepsiCo has announced ambitious plans to reduce its environmental impact through more efficient agriculture processes.
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
Senior Vice President of Research and Development for PepsiCo Europe, Sean Westcott, discusses sustainable farming and why a greater level of co-operation is required between invested parties to make real change happen.
The maintenance function at food & beverage producing companies has evolved from primarily doing repairs to preventive maintenance and by that increasing the uptime.
With demand for probiotic and prebiotics apparently still rising, new freeze-drying technology could provide the key to more efficient and sustainable production.
The Life Science Business of Merck recently led a New Food webinar featuring the expertise of Dr Yanqi Qu. Here, we offer you some of the key takeaways…
In a recent webinar, Thomas Spengler of Bruker BioSpin along with Elena Meléndez Álvarez and Eva Lopez Rituerto of Estación Enológica de Haro, La Rioja-Spain discussed the role of NMR in assuring authenticity of Spanish Wines.
A recap of SCIEX’s latest webinar in association with New Food , which outlined the advantages of the SCIEX 7500 system – watch now on-demand.
New Food recently hosted a webinar in association with XENON Corporation, which explored the use of pulsed UV light for the decontamination and enhancement of foods.
Could beef cooked via sous vide be easier to digest than boiled or roasted beef? Researchers certainly think that’s the case.