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Dietary fibres market will grow to fill the ‘fibre gap’
The dietary fibres market will see strong sales due to health-conscious consumers and manufacturers investing in new products.
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New product development (NPD)
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Key steps to help SME food and drinks brands expand
While big brands have the recognition and resources to weather most storms, SMEs can often find themselves capsizing in choppy waters. Here are some key steps to help your food and drink brand thrive.
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Innovative bubble technology prolongs fizz
Carbonated soft drinks brands are to benefit from new bubble technology to keep fizz in their beverages for longer.
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On-demand, flash freezing of ice cream
Modern technologies are needed to become more energy effi cient in order to reduce their environmental footprint and lower energy costs. A food engineering lab at Cornell University has developed an energy efficient, novel machine for flash freezing liquid foods that promotes fresh and clean-label food products, especially ice cream.…
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Pioneering the jackfruit food craze
Dan Staackmann is the Founder and President of Upton’s Naturals – an independently-owned natural foods company with a focus on meat alternatives and vegan values. Here he explains their passion and the process for bringing pre-seasoned, ready-to-eat jackfruit to the marketplace.
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The uptake of dairy alternatives: mooving on from milk
Where dairy once reigned supreme, modern consumers now increasingly choose an alternative. Ashley Pollock, Senior Innovation Consultant at Ayming, looks at our evolving milk preferences and offers suggestions on how the dairy and alternatives industries might navigate a steady course to ensure a place in our future diets.
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Aldi supports Scotch Beef industry with launch of gourmet Wagyu burgers
Released in partnership with Scotbeef and as part of Aldi’s 25th anniversary in Scotland, the supermarket is launching a gourmet burger made using one of the world’s most expensive meats.
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New environmentally friendly ‘paper spoon straw’ launched
In a world-first, a revolutionary, 100% biodegradable ‘paper spoon straw’ has been developed...
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New Food Issue 2 2019
Issue 2 2019 of New Food is available to read online, featuring stories on curing bacon without nitrates, 2 Sisters' Group Technical Director and naturals in food.
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RiboPrinter® pulls Antarctica duty, helps find new antibiotic-resistant bacteria
Environmental stresses like cold weather are known to induce antibiotic resistance in bacteria, as the pathogens mutate to react to any and all things potentially harmful to them. Recently, a Czech Republic research team in Antarctica used the RiboPrinter® molecular characterization system to discover a new species of Staphylococcus, one…
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Protecting intellectual property in the food and drink industry
Laura Clews looks at the world of patents and intellectual property rights.
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JEOL GC/Triple-Quad Mass Spec Introduced at Pittcon
JEOL Introduces New GC/Triple Quadrupole Mass Spectrometer with High Speed and High Sensitivity for Trace Detection of Pesticides, Dioxins, and Regulated Chemicals
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Bruker highlights new systems and applied market solutions at Pittcon
Bruker look to highlight new and innovative analytical systems and high-value applied market solutions for food analysis at Pittcon 2019.
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Ingredients In-Depth Focus 2019
In this issue: what the data on recent patent filings can tell us about current commitment to the cannabis edibles market, and how recent innovations in the meat-product sector could lead to better, healthier meat.
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Towards healthier meat products
Hanne Christine Bertram, Line Hjelm, Rebekka Thøgersen, Nina Eggers and Line Ahm Mielby of the Department of Food Science, Aarhus University, Denmark look at recent innovations in the meat product sector, with particular emphasis on hybridised products and nutri-functionality by metabolomics.
