List view / Grid view
For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
Discover how global leaders are reinventing resilience to protect the future of our supply chains. This exclusive report will share key strategies from top industry experts on tackling climate disruption, digital transformation and shifting consumer demands.
Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
31 March 2025 | By New Food
Join industry experts for an in-depth look at effective reformulation strategies for HFSS compliance. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to explore the latest advancements and practical…
In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.
The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
The EU has approved Magtein as a novel food, granting exclusive rights to its market in the region for five years.
2 January 2025 | By Nordson Measurement & Control Solutions
Watch this webinar to hear from Nordson as they discuss the benefits of simultaneous online measurement of moisture, fat/oil, protein, and colour in the baking (cookies/biscuits) and frying (savoury snacks) industries.
Reflecting on the challenges and opportunities in reshaping food systems, Richard Zaltzman, CEO of EIT Food, explores 2024's key lessons.
In this final episode of 2024, Assistant Editor Ben Cornwell provides a quick roundup of the biggest industry stories and talking points of the past year.
In this week's episode, Assistant Editor Ben Cornwell sits down with Karthik Kondepudi, Partner at Herbochem to discuss the emerging trends shaping the nutraceutical industry.
Tate & Lyle's new report reveals nine key trends, providing insights for brands and manufacturers to innovate and optimise food texture.
In this week's episode, Assistant Editor Ben Cornwell sits down with Briony Mansell-Lewis, Managing Director for Food Matters Live, to discuss the importance of live events in shaping the food industry's future
