One of the food industry's most difficult questions is tackled head on by New Food's editorial team.
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One of the largest supermarkets in the UK, Morrisons, has announced the removal of use by dates on milk bottles in a move to stop millions of pints being wasted.
Today, plastic recycling is imperative; however, the act of separating different types of plastic is slow and labour intensive. Here, we find out how NIR spectroscopy can help…
Del Monte Foods redirects hundreds of thousands of pounds of surplus green beans in a bid to reduce wastage and greenhouse gas emissions.
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.
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.
Article: Manufacturers in the Food & Beverage Industry: how can you cope with your fast-moving environment?
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.