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Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
Watch this week's food and drink news in one minute in our latest 60-second news video, presented to you by the New Food Editorial team.
Researchers from Virginia Tech are entering the final stages of research that could soon see food waste used to manufacture batteries to power things like data centres.
Digitalisation, regulations, new consumer behaviours, complex supply chains, fierce competition... In today’s uncertain and fast-moving environment, food and beverage companies have to innovate faster than ever to simply exist.
Professor Chris Elliott looks at the current and future issues the food sector faces and criticises the UK government’s intervention – or lack of – in helping us overcome these obstacles.
Jaclyn Bowen explains how some food manufacturers are saving money and the environment through ingredient upcycling.
Susan Brownlow highlights the major contribution food waste makes to global warming and speaks with Emilien Hoet from climate consultancy, ClimatePartner, to find out more.
Researchers from the US Department of Energy have been busy analysing alternatives to landfill when it comes to disposing of food waste, with four options identified.
The catering industry is responding to an increased focus on health, wellbeing and sustainability. The challenge: to provide wholesome food that meets crucial corporate social responsibility targets, while answering consumer demand for nutrition. Ryan Holmes considers whether seasonal supply chains and plant-based diets hold the answer.
Bethan Grylls interviews Christina Bauer-Plank, Global Brand Vice President at Hellmann’s, to find out how behaviour and technology can play a major role in the food waste battle.
Issue 3 2021 of New Food is now available to read online, featuring stories on food safety and the future of snacking, plus an entire In-depth Focus dedicated to Application Notes!
Professor Chris Elliott makes five predictions around the most significant issues the food sector will face in the coming years.
In this on-demand webinar, Biospringer experts will explore the current and emerging market trends and explain how yeast protein can help develop great savoury or sweet plant-based foods.
As attitudes to food waste change, is it time to give one unsung hero its time in the spotlight? The UK and Ireland Mushroom Producers believe its versatility has led many across the UK to add it to their shopping trolleys during the pandemic.
