With meat consumption declining across major European countries, a new survey has revealed that there is a demand for alternatives to conventional meat in Western Europe.
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New Food’s Bethan Grylls reports on the expertise aired at Future Food-Tech last week, as the global panel looked to answer whether technology can prevent us from the on-coming food security disaster.
The Swiss food manufacturer is taking a keen interest in exploring emerging technologies that develop animal-free dairy protein products.
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
Colleagues from SMART DiSTAP in Singapore share how their non-invasive plant health monitoring technology can be used to improve crop yields to help combat global food insecurity.
Denis Lynn founded on of Northern Ireland’s most successful food manufacturers and non-profit organisation Foundation Earth.
In a Q&A with New Food, Michel Mellema, Global Innovation Director and Alexander Lamm, Principal Food Designer at IFF’s Nourish business division explain the purpose and advantages of high moisture extrusion and how the company’s recent collaboration with Coperion will benefit the plant-based category.
In celebration of our upcoming Food Safety Conference (5-6 Oct 2022), we are delighted to bring you this eBook, exploring some of the top food and beverage innovations and challenges, centred around the topic of food integrity.