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DuPont launches new cultures series to optimise yoghurt manufacturing
The YO-MIX PRIME yoghurt cultures were developed to create ultimate mildness and premium texture for consumers – and provide a new level of indulgence in yoghurt.
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New product development (NPD)
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Fruit peel could be used to prevent multiple sclerosis, say researchers
The researchers have found that ursolic acid, abundant in fruit peels and some herbs, both prevents and repairs neurons in animal models of multiple sclerosis.
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University group determines best valorisation paths for food waste
A research group is looking at the best valorisation paths for food waste so that restaurant scraps can be re-used and turned into biodiesel, electricity or bioplastics.
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Labelling regulation should be reformed to account for AI, warns study
The study said that AI technology could play a significant role in making labelling more comprehensive and personalised for information such as allergens and sensitivities.
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Innova Market Insights points to newly accepted ‘star’ ingredients
Innova Market Insights has pointed towards new ingredients as 'stars' in consumer trends, said to be driven by rising consumer familiarity and acceptance of their roles and potential benefits.
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Coffee, but not as you know it
In a society filled with alternatives, New Food hears about one of the latest ventures: peanut ‘coffee’.
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Lower-sodium turkey wins sensory test over full-salt option
The food scientists used turkey breast meat as a protein model to investigate whether limiting the sodium diffusion rates could reduce overall sodium while maintaining a quality of saltiness that consumers accept.
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Project funded to research microalgae as sustainable protein source
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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The future of protein
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
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Greater transparency for Danone’s baby formula
Danone has launched a service that will enable customers and retailers to trace the journey of its baby formula products from farm-to-fork, and verify its quality and authenticity.
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Project produces carbon positive gin from peas
With a carbon footprint of -1.54 kg CO2e per 700ml bottle, Arbikie distillery has said that the gin is at the forefront of the fight against climate change and biodiversity loss.
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FDF survey reveals improved food and beverage industry confidence
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.
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‘Medical food’ launched in UK to help people living with metabolic disorder
A pharmaceutical company has launched a 'medical food' in the UK which acts as a protein substitute for those living with phenylketonuria.
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Research explores how sodium reduction affects bread processing
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.
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Ensuring a safe supply chain when producing gluten-free
Gluten-free and wheat-free specialist baker, Claire Forster, explains the importance of a safe production line.
