Cutting cream cheese-making process from 20 hours to 30 minutes
15 August 2018 | By Iqra Farooq (New Food)
The company described the protein as delivering ‘an excellent flavour and texture’, claiming it is ‘easy to handle and highly versatile’.
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New product development (NPD)
IFT presents innovation awards to three companies
30 July 2018 | By Iqra Farooq (New Food)
“Now in its 12th year, the Food Expo Innovation awards program is a showcase for amazing advancements in our profession,” said Coleman.
Quorn invests £7 million in meat-free innovation centre
25 July 2018 | By Iqra Farooq (New Food)
Meat-free company Quorn Foods launches a new innovation hub in North Yorkshire.
University in New Zealand starts pulsed electric field French fry experiment
29 June 2018 | By George Smith (New Food)
The three-month industry trial is supported by Potatoes New Zealand and is in collaboration between Elea (Germany) and the University of Otago.
Ireland’s PM opens AllinAll Ingredients’ €5 million R&D facility
26 June 2018 | By George Smith (New Food)
Previously based in Parkwest, Dublin, AllinAll Ingredient’s new facility at Rosemount includes a pilot plant which provides the infrastructure and scientific equipment which food scientists use to trial, develop and demonstrate new products.
New $80 million food tech facility opened in Singapore
21 June 2018 | By George Smith (New Food)
According to the National University of Singapore, the research facility will deepen knowledge of good macronutrients and micronutrients, food products and ingredients, as well as design eco-friendly 'bio-factories' to produce industrial biochemicals.
Mathematical models key to cutting salt and boosting flavour
8 June 2018 | By George Smith (New Food)
Mathematical models from the National Food Institute in Denmark have been used to develop the recipes for a new range of fish products that contain less salt and more taste.
Make Sure Your Moisture Analyzer Works Correctly with Our New White Paper on Routine Testing
24 May 2018 | By Mettler Toledo
To conform to standards such as ISO, GLP/GMP and IFS/BRC moisture analyzers must be routinely tested to assure proper function. But which tests are necessary? And how can you be certain you are testing often enough to meet quality requirements? A new, free METTLER TOLEDO white paper can help answer…
Sampling Veggie Steaks in the New Food kitchen
23 May 2018 | By Anna Lambert (New Food)
The Vivera Veggie Steak, made from wheat and soy, has enjoyed widespread press coverage this week on the back of news that 400 branches of Tesco have begun stocking it. But with the growth in the UK veggie ready-made sector meaning a flood of products to market, what's new about…
Sainsbury’s to introduce touch-free packaging for squeamish millennials
17 April 2018 | By George Smith (New Food)
Newspapers in the UK have reported on the product's announcement as an example of the distinctive consumer habits associated with the millennial generation.
New ISFET pH meter PCE-ISFET
10 April 2018 | By PCE Instruments
The new PCE-ISFET pH meter from PCE Instruments has been designed for food applications. The glass free electrode makes it particularly safe to use in food production as no glass splinters can get into the food if the electrode breaks. Unlike glass pH electrodes, ISFET pH sensors are highly resilient…
Unilever to work on ‘breakthrough’ in food packaging technology
9 April 2018 | By George Smith (New Food)
Unilever has announced a partnership with start-up company Ioniqa & the largest global producer of PET resin Indorama Ventures to pioneer a new technology which converts PET waste back into virgin grade material for use in food packaging.
Winemaking waste gets afterlife preserving foods
22 March 2018 | By George Smith (New Food)
The process of making wine wastes around a quarter of the grape, discarding stalks, seeds and skins to landfill. Now researchers have found a way to repurpose that once useless residue.
US Government grants agri-food research projects $2.6 million
16 March 2018 | By George Smith (New Food)
The US Department of Agriculture (USDA) has awarded grants worth a total of US$2.6 million to support the initial development of 27 agriculture and food production university projects.
Beef with cultured meat: US Cattlemen’s Association in labelling row
12 March 2018 | By George Smith (New Food)
As cultured meat appears increasingly promising, anxieties are coming to the surface over how consumers will be able to distinguish between beef harvested in the 'traditional manner' and waves of alternatives.
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