The project - Microalgae for food - has received approximately £85,000 in official funding to research how microalgae can be used in the drive towards sustainable foods.
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FDF’s latest data shows that the proportion of UK manufacturers who were pessimistic about business conditions declined in Q4 2019, with more reporting improved business confidence than in any other quarter of the year.
A pharmaceutical company has launched a 'medical food' in the UK which acts as a protein substitute for those living with phenylketonuria.
The scientists found that reduced salt created a stickier dough, which has implications in large-scale processing when dough sticks to machinery, but this could be mitigated with stronger wheat cultivars, higher water contents and shorter mixing times.
Gluten-free and wheat-free specialist baker, Claire Forster, explains the importance of a safe production line.
Treatment with the drug - Palforzia - may be initiated in individuals ages four through 17 years with a confirmed diagnosis of peanut allergy.
Heterosis, hybrid vigor, or outbreeding enhancement is said to be the improved or increased function of any biological quality in a hybrid offspring, which can potentially alter the dominance and over-dominance hypothesis in cattle.
Leatherhead Food Research's annual trend report notes a shift towards consumer and technical expertise driving innovation and development, rather than simply supporting or validating it.
Once considered a drink to be ‘shot’, tequila is transforming into a sipping beverage – and one of premium standard. As such, industry has been developing new ways to create high-quality tequila to address these demands. New Food's Sam Mehmet caught up with SipTequila, to find out more about this…
Predicted 2020 trends include a rise in the popularity of sushi, plant-based flour, signature pizza, protein snacks and noodles.