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With the ever-increasing advancements of technological capabilities, the food industry is expecting some exciting changes in the near future. Here’s what New Food learnt at London’s Future-Food Tech event…
Extraction, analysis, and antioxidant activity evaluation of phenolic compounds in different Italian extra-virgin olive oils
The Swiss food manufacturer is taking a keen interest in exploring emerging technologies that develop animal-free dairy protein products.
The USDA has given green light to home growers purchasing Norfolk Plant Science’s nutritionally enhanced high-anthocyanin purple tomato seeds from Spring 2023.
Eleanor Maciver, partner in the Chemistry team at Mewburn Ellis, examines the journey the alternative protein sector is going on as it seeks widespread acceptance and success.
Clinical research on probiotics allows for new discoveries in relation to gut health and consumer-targeted products. Kerry’s Senior Nutrition Scientist, Nathan Pratt, explores.
UK technology company launches vitamin microcapsule which enables brands to micro package beverages without the risk of degradation.
Insects are beginning to become more accepted as a food source, but researchers from South Korea are taking things a step further in a bid to integrate insect protein even further in our diet.
Founder and Head Brewer at Black Project, James Howat, explains how he’s using his microbiological expertise to brew beer in a unique fashion in the US’ premier brewing location.
If you want to improve the flavour of your beer, you simply need to laugh into it – that’s the secret weapon of a new brew from Vault City Brewing and a special guest.
As uncertainty surrounds the food and beverage industry, Gü is instead setting an ambitious growth target of doubling its global business by 2025.
Dairy producers in Wisconsin continue to dominate the sector, as scores of cheese producers picked up awards in American Cheese Society Judging Competition.
The new innovation hub will give the chance for manufacturers to use the very latest technology to develop sustainable solutions for a world which will be more and more in need for them in the future.
Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
