news
Scientists develop ‘ink’ to produce food via 3D printing
New methods of producing the modified starch, or the 'ink' for 3D food printing, could make the process achievable on a mass scale.
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The delicate nitrogen balance behind Californian almond production
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.
news
Tate & Lyle acquire stevia sweetener specialist Sweet Green Fields
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.
news
Singapore approves cultured meat in world first
The company behind the cultured chicken says it will be available in restaurants in Singapore and later to consumers as production is scaled up.
article
Inside the mince pie market
From vegan mince pies to a new import from the Netherlands: Jonathan Lill of BFF offers expert insight into the mince pie market as Christmas looms.
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Which countries are true food innovators?
Dr Sylvain Charlebois reveals all to New Food as he reports the findings of the first ever Global Food Innovation Index.
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Five challenges facing food manufacturers this Thanksgiving
New Food's Josh Minchin looks at some of the challenges the food industry has had to overcome to deliver Thanksgiving this year and new trends which may be here to stay...
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The plant-based protein to watch out for…
With sales of plant-based proteins going through the roof around the world, Fay Allen takes a look at one product that looks set to take the industry by storm...
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Resolute and ready for the next hurdle
New Food interviews cannabis confectioner, Sheila Dedenbach, about her journey to success, her popular cannabutter, regulations, and the future of edibles.
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CBD with your G&T
New Food’s Editor interviewed the masterminds behind Silent Pool’s latest gin to learn more about the distilling process, why gin and CBD complement each other, and what makes this beverage unique.
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Going plant-based
A discussion with Unilever's Carla Hilhorst on the food trend sweeping the world.
video
Webinar: Learn how to overcome titration challenges
Listen to this webinar for top tips to drive accuracy, consistency and increased productivity for your titration work in beverage applications.
whitepaper
Application note: Free and Total Sulfur Dioxide (SO2) in wine (Ripper method) by automatic titration
Free and Total sulfur dioxide in wine are determined using the preprogrammed method, T5 SO2 Wine.
article
Just how sustainable is palm oil?
Palm oil is estimated to feature in at least 50 percent of packaged products, according to the WWF. However, can it be farmed sustainably? Will Stolton discusses.
whitepaper
Smart Notes: How can you optimise pH measurements for improved laboratory efficiency?
This Smart Note has been developed to provide a deeper understanding of pH measurement equipment, which in turn will assist with SOP development, staff training and ultimately improve the efficiency of laboratory operations.
