Cornell scientists develop algae-based blue dye to replace synthetic food colourants
The new algae-derived blue dye offers food producers a vibrant and stable alternative to synthetic colourants and emulsifiers.
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The new algae-derived blue dye offers food producers a vibrant and stable alternative to synthetic colourants and emulsifiers.
Three new naturally derived food dyes have been approved by the FDA as part of a nationwide shift away from synthetic additives.
New UK study finds wildflower strips reduce pest damage, pesticide use and costs in commercial apple orchards while boosting biodiversity.
Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
In this week's episode, Assistant Editor Ben Cornwell sits down with Karthik Kondepudi, Partner at Herbochem to discuss the emerging trends shaping the nutraceutical industry.
New research highlights consumer demand for reduced sugar intake, prompting MycoTechnology to develop Honey Truffle Sweetener as a natural solution.
Fruit compounds within coconut and citrus plants could protect your teeth
Many consider that it is impossible to have plentiful healthy and affordable food that also has high social, environmental and ethical standards. Farmer and Co-owner of The Ethical Dairy, David Finlay, reveals why he no longer believes this to be true.
Natural sweeteners are an important health management tool for many as they contain fewer calories than sugar and some can even support dental and diabetic health. However, most natural sweeteners are manufactured using chemical processes. Here, Co-founder and COO at ArcitekBio Jai Lad explores the opportunities for developing a circular…
Bethan Grylls speaks to Tate & Lyle about the innovative ways its reformulating product for the MENA region - and why sweeteners are needed there.
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
Global wholesale supplier, HOWTIAN, says it’s achieved the highest ever Reb A yield in the industry with up to 12 percent average yield. New Food speaks to Tom Fuzer to find out more…
Researchers are concerned over infant welfare after finding traces of microplastics in human breast milk for the first time ever.
With the ever-increasing advancements of technological capabilities, the food industry is expecting some exciting changes in the near future. Here’s what New Food learnt at London’s Future-Food Tech event…
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.