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.
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Product Development
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.
webinar
Mapping your CBD journey – incubation, acceleration and regulatory compliance
The cannabis arena is a lucrative market if you have the right tools and know-how; this month tune in to hear from three experts on how to successfully navigate this sector.
news
Could spinach be the key to increasing cultured meat production?
Researchers in Boston used spinach as a scaffold to grow cultured meat, in an advancement they say could increase the production of cultured meat to match rising demand.
article
Holy Cow: turning cattle hides into beef snacks
Javon Bangs, Co-founder of Holy Snacks, explains how his business is reducing waste within the beef sector by repurposing cow hides into a nutritious snack.
webinar
Best practices for supply chain and inventory management for food and beverage manufacturers
Join our upcoming webinar on best practices for supply chain and inventory management in the food and beverage industry to understand how your business can realize full control over its supply chain.
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The agri-tech conundrum – sustainable solutions or status quo?
The emergence of novel technologies to support the agriculture industry marks a critical junction in the history of land cultivation. Eve Gleeson explores...
news
Analysis shows record year of investment for alternative protein sector
The Good Food Institute claims alternative protein companies received nearly €2.6 billion in investments in 2020, making it a record year for the sector.
webinar
What can sensitivity give you other than lower LOQs in food and cannabis testing?
With every new mass spectrometry technology, the first question is always: “How much lower can we go?”
video
Food Integrity: A message from the Chair
Professor Chris Elliott explains why the industry should join together on 19-23 April for the virtual conference.
