Lab-grown meat officially on the menu
Lab-grown meat has been sold in a restaurant for the first time in Singapore, where it was approved for consumption last month.
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Lab-grown meat has been sold in a restaurant for the first time in Singapore, where it was approved for consumption last month.
On the first day of Christmas my true love sent to me, an advent calendar of gin! Bombay Sapphire Mixologist, Franck Dedieu joins New Food’s Editor in a festive-themed Q&A against the launch of its creative calendar.
AZTI's Comocomoyo website seeks to promote healthier eating in children through the use of educational tools and interactive games.
Sipful founders, Darius and Emily Darwell, tell New Food's Josh Minchin why they entered the canned cocktails market, and explain some of the difficulties start-ups can have when implementing sustainable policies.
The upcoming LGC webinar will be based on the recent food fraud whitepaper Food Fraud Prevention Strategy – A global perspective on testing, monitoring, and verification, written by Dr John Spinks.
The genetically altered pigs approved by the FDA do not produce alpha gal sugar, which can cause an allergic reaction in some people.
Welcome to New Food’s December 2020 Application Notes supplement.
Nestlé has launched its own line of plant-based meat in China, as attitudes towards meat look like they may be shifting.
Research from academics across the US has revealed unhealthy food advertising has made its way onto educational websites and devices in recent months.
Our latest Confectionery In-depth Focus discusses the rise of dark chocolate and modern slavery and the issue of modern slavery within the cocoa sector.
Launching a new food product in the US? Here’s the top five regulatory issues to watch out for next year.
Mexican restaurant group Wahaca intends to make its menus interactive by projecting digital information, such as allergens and sustainability details, through the use of AR.
New methods of producing the modified starch, or the 'ink' for 3D food printing, could make the process achievable on a mass scale.
With 80 percent of the world's almonds grown in California, it's essential that farming methods there are sustainable. Soil scientist Sat Darshan Khalsa and his team have studied ways farmers can ensure their production methods aren't costing the earth.
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.