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Macadamia nuts cater to the tastes of Generation Z
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
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New product development (NPD)
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Grilled beef flavour produced using Artificial Intelligence
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.
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Could rapeseed outshine soy as plant-based protein?
Scientists in Germany have identified that rapeseed has the potential to replace soy as the best plant-based source of protein for humans.
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‘Genomic time travel’ for better cattle
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.
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Plans announced for creation of safe, sustainable CBD industry
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.
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Survey highlights wider pool of meat reducers than previously thought
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.
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Gene editing could improve productivity traits in water buffalo
New research has highlighted the potential for gene editing to replicate desirable characteristics in water buffalo, a key livestock in many Asian countries.
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Elite cattle breeding could improve food production
For the first time, male pigs, cattle and goats have been created which produce only desired genetic traits.
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Generation Z is not ready to accept cultured meat, finds Australian study
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.
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Bakery challenges and trends
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.
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Investing in the future of agrifood
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.
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Bioactive compound test for cocoa products given the green light
Scientists have approved a new Mars Edge test to measure flavanols and procyanidins in cocoa products - compounds which are thought to have beneficial impacts on human health.
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Is the future cultivated meat?
Bethan Grylls speaks to stem cell scientist, Dr Elliot Swartz, about the process of lab‑grown meat and why he believes we should embrace this technology.
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Researchers combine chocolate with waste products to boost health profile
Researchers from USDA's ARS have been investigating methods to combine chocolate with peanut skins, coffee grounds, discarded tea leaves and other food scraps as a way to boost milk chocolate's health properties.
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Keeping up with consumer demand in the dairy industry
Dairy brands must innovate faster and adapt to deliver comfort, nutrition and delight to consumers. Normunds Staņēvičs of Food Union elaborates.
