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Cheryl Armand looks at how businesses can best make the move to digital and achieve enhanced operational agility while keeping a strong focus on maintaining optimum food quality standards.
Master Distillers and Manchester Gin co-founders, Seb Heeley and Jen Wiggins, explain their journey - pre- and post-covid, along with what makes a great gin in an insightful Q&A.
Innovative meat cultivation company, Aleph Farms, has launched a pioneering R&D programme that aims to produce real meat steaks in the remotest parts of the world…and even space.
With low-alcohol drink culture on the rise, hangover-free ‘alcosynth’ could be a game changer, giving a long-neglected industry a shot at redemption.
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
In a move toward enhancing the eating experience of plant-based ‘meat’ products, a Swiss perfume and taste company has announced its creation of the first AI-produced flavour.
Scientists in Germany have identified that rapeseed has the potential to replace soy as the best plant-based source of protein for humans.
Scientists in Nairobi have discovered a new set of genetic markers in African cattle that signal beneficial characteristics, with a view to harnessing them for future generations.
The ACI has launched a pioneering consortia study that will address data gaps associated with the safety of CBD, ensuring that only safe and fully-compliant products are on the UK market by next spring.
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.
New research has highlighted the potential for gene editing to replicate desirable characteristics in water buffalo, a key livestock in many Asian countries.
For the first time, male pigs, cattle and goats have been created which produce only desired genetic traits.
The researchers noted that the participants had several concerns relating to cultured meat, including an anticipated taste or disgust, health and safety, and whether it is a more sustainable option.
Read our interview with Alison Ordonez, Head of Innovation at Roberts Bakery, as she discusses the impacts of COVID-19 on the bakery and how this has influenced current and future trends in snacking.
Andy Zynga, CEO of EIT Food, tells New Food about the importance of startups in the wake of COVID-19 and how the organisation is investing in vital agrifood research and development.
