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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.
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.
In a world-first, a revolutionary, 100% biodegradable ‘paper spoon straw’ has been developed...
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.
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…
Laura Clews looks at the world of patents and intellectual property rights.
JEOL Introduces New GC/Triple Quadrupole Mass Spectrometer with High Speed and High Sensitivity for Trace Detection of Pesticides, Dioxins, and Regulated Chemicals
Bruker look to highlight new and innovative analytical systems and high-value applied market solutions for food analysis at Pittcon 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.
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.
As legalisation for recreational marijuana gathers pace across the globe, there’s a once-in-a-generation opportunity for food and beverage companies to establish themselves as dominant players in one of the potentially fastest-growing sectors: edibles and beverages. Paul Bremner asks if there is more that they could be doing, however, to be…
Yofix have been awarded €100,000 through PepsiCo's European Nutrition Greenhouse Programme, after being given €20,000 to begin the business as a finalist.
With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…
Nutrigenomics is the scientific study of the genetic differences in human response to the bioactive compounds or nutrients in food. Dietitian Sarah-Jane Reilly outlines how research in this area is driving developments within the food industry,and considers how nutrigenomic foods might carve a path to consumers.
Okara (soybean pulp) and soy whey are by products of the manufacture of foodstuffs made from soybeans; typically, soymilk and tofu (soybean curd). Globally, over four million metric tons of okara are generated on an annual basis as a result of soymilk and tofu production. Associate Professor Shao-Quan Liu and…
