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Food intolerances are considered to be more widespread than food allergies worldwide. Here, Franco Vessio, Co-Founder of MozzaRisella, explores how brown rice offers a food tolerance-suitable solution, as well as provides balanced nutritional value.
Roquette has announced the expansion of its range of premium plant-based proteins for the meat alternative sector at Food Ingredients Europe on 3-5 December 2019. This further offer will be supporting the development of new opportunities for plant-based food innovators.
Bio-Rad has launched its iQ-Check Aspergillus Real-Time PCR kit, a fast PCR alternative for the detection of Aspergillus in cannabis and cannabis-infused products.
Romer Labs has expanded its solutions for food allergen detection with the launch of the AgraQuant® Mollusk ELISA test kit.
How to perform fat extraction in food samples – theory, applications, method comparison, real-life experiments, troubleshooting tips and more.
HMO’s are special sugars that play a crucial role in baby’s development. With biotechnological processes they can be produced on industrial scale.
McDonald’s has expanded its sustainability efforts with the launch of its new initiative ‘Better M’. New Food spoke to Keith Kenny, Vice President of Sustainability at McDonald’s, about the launch and the different elements that the project encompasses.
Researchers, led by Tufts University, have found that myoglobin increases the proliferation and metabolic activity of bovine muscle satellite cells, as well as creates texture and colour more comparable to beef.
New Food’s Sam Mehmet spoke to Steve Maul, Chief Revenue Officer at LocatorX, about how technology solutions could help combat the growing challenges surrounding food allergens.
Planted, which uses technology that can use plant-based ingredients to mimic the fibre structure of various meat types, is to scale-up production.
Results from the John Innes Centre research show that the new system yields transformation efficiencies of up to 25 percent – five times those generally achieved using comparable systems.
If you are considering experimenting with CBD-infused formulations, here Jaclyn Bowen presents three important factors to watch out for to improve systemic quality control.
This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
The new ‘future-proof’ protein foods will be made from plants, fungi, byproducts and residues.
Dr Ahmed Abbas, Director of Research and Development at WET Group, takes a look at the UK CBD market and explains why combining it with alkaline water will prove to be a popular move.
