article
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.
List view / Grid view
New product development (NPD)
article
Innovation for the production of bakery products
Clelia Covino, PhD student of Food Science at the Agriculture University of Naples Federico II, explores how enzymes can be leveraged to further innovation in the bakery sector.
news
EIT Food’s COVID-19 Bridge Fund invests €5.4 million in agrifood startups
The aim of the investment is to help the startups adapt to COVID-19, continue innovation in the agrifood sector and to bridge the gap towards their next investment round.
news
Almonds maintain top spot as most used nut in new European products
A total of 5,416 new products containing almonds were introduced across Europe in 2019 compared to 4,837 in 2018.
news
“Ground-breaking” bovine TB vaccine field trials given the go ahead
Bovine tuberculosis (bTB) cattle vaccination trials are set to take place in England and Wales, with the potential to prevent 40,000 cattle from being slaughtered each year, better support farming communities and reduce the need for such rigorous food safety checks.
article
Time to innovate
Infor offers six reasons to accelerate successful product innovation with Product Lifecycle Management in a New Food webinar. Here are the highlights...
news
Study findings pave the way for environmentally friendly fungicides
The study has identified a sub class of peptides which inhibit to growth of Botrytis cinerea, a grey mould causing fungus which is said to be a major problem for farmers growing strawberries, grapes, raspberries, tomatoes and lettuce.
news
Researchers develop surface coating to reduce food contamination risk
University of Missouri researchers have developed a durable coating for food-contact surfaces which they say could be used to reduce pathogenic contamination in food processing plants, and potentially aid in slowing the spread of COVID-19.
article
Insect growing pods: the future of the everyday kitchen?
Thomas Constant, Founder and CEO of BeoBia, answers New Food's questions about how and why the British start-up has launched home insect growing pods.
article
Revolutionising the coffee industry
Two UC Berkeley graduates, Ofek Arush and George Passantino, recently launched Quokka Brew – a beverage to “revolutionise the coffee industry”. To find out more, New Food caught up with the entrepreneurial duo.
news
Warburtons joint venture to support innovative bakery start-ups
Working with Mission Ventures, Warburtons is to provide mentoring and funding for SMEs and start-ups producing innovative bakery products.
article
Baby food: adapting and learning during COVID-19
Lowri Tan, Managing Director of Little Tummy, gives her insight as to how the lockdown period has impacted the baby food market and prompted an increase in demand for baby food delivery services.
article
The rise of hybrid meat
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
news
Project develops novel method to repurpose bread waste
A collaboration between Foodprint and the Food Innovation Centre has come up with a new way to turn ‘best before date’ bread into a sweet treat based on the traditional Indian dessert Gulab Jamun.
news
Precise fertiliser and water management with a mobile app
The Hydraulics and Irrigation research team at the University of Cordoba has created a mobile app that accurately controls levels of fertilisers and water on crops.
