news
FDA adapts yoghurt regulations to include modern innovation
The FDA has also adapted the “allowable ingredients” in yoghurt to include agave sweeteners and has made allowances for fortified products.
List view / Grid view
Product Development
news
Kerry open new taste facility in Mexico
The new Kerry facility will help the company achieve its ambitious climate goals, including its aim to bring sustainable nutrition to two billion people by 2030.
news
New Cannabis Industry Council (CIC) to “drive change” in UK’s CBD sector
The new industry body has red tape high up on its agenda, the reduction of which it says is crucial to growing the CBD industry in the UK.
webinar
Developing tasty and nutritious food with yeast protein
In this on-demand webinar, Biospringer experts will explore the current and emerging market trends and explain how yeast protein can help develop great savoury or sweet plant-based foods.
news
Late strawberry season means bigger and juicier berries
British strawberry season officially kicks off today, with a later than usual start leading to bigger and juicier strawberries for UK consumers than they might normally find.
webinar
Benchtop NMR analysis and the future
In a New Food webinar on 9 June, experts from Oxford Instruments and ALS Global will explore the use of benchtop NMR spectroscopy and TD-NMR in the testing laboratory.
whitepaper
Product Review: ANDRITZ Separation
With the well-known ANDRITZ Gouda drum dryer, we go a step further.
webinar
Solving an age-old issue in the poultry industry
Watch In Ovo’s important on-demand webinar on how a single piece of machinery could prevent the culling of billions of male chicks every year through mass spectrometry.
article
It’s a date: what goes into creating a product for Ramadan?
As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
news
Safari camp’s microfactory eliminates 18,000 plastic bottles
A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guests to reduce waste and transport emissions.
article
Making natural protein easy
Addressing the change in consumer demand, this article outlines why natural protein is the easy solution that meets our need to combine health, nutrition, convenience and sustainability in a single bite.
article
Chocolate for all to enjoy
The NOMO chocolate brand was borne of lofty ambitions to cater to as wide a range of choice-restricted consumers as possible – a mission it takes very seriously, according to Jacqueline Tyrrell, brand manager at NOMO.
news
Givaudan and Bühler unveil Protein Innovation Centre
The new Protein Innovation Centre in Singapore will welcome start-ups and university researchers from across the region to develop plant-based food solutions.
article
Gourmet menus launch into space
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
news
Could leftover grain from brewing become an alternative protein source?
7 April 2021 | By
Scientists in the US think they may have found a use for the leftover grain produced as a result of brewing beer, which involves both shrimp farms and a newly discovered bacteria from Yellowstone.
