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Food For Thought: Improving your beverage quality control process
In an interview with New Food’s Editor, Tricia Vail from Sartorius explains the challenges faced and solutions available for improving beverage quality control processes.
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Product Development
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New Food Issue #5 2020
Issue 5 2020 of New Food is available to read online, featuring stories on food safety, brewing & beverages, ingredients and our Cannabis Testing Supplement...
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How to build a gin distillery…in your dining room
Master Distillers and Manchester Gin co-founders, Seb Heeley and Jen Wiggins, explain their journey - pre- and post-covid, along with what makes a great gin in an insightful Q&A.
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Aleph Farms shoots for meat making on the moon
Innovative meat cultivation company, Aleph Farms, has launched a pioneering R&D programme that aims to produce real meat steaks in the remotest parts of the world…and even space.
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The morning after
With low-alcohol drink culture on the rise, hangover-free ‘alcosynth’ could be a game changer, giving a long-neglected industry a shot at redemption.
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In Vino Veritas. How NMR can reveal the Truth
There is an increasing demand for reassurance of the origin and integrity of wine along the value chain from the vineyards to the point of sale.
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Macadamia nuts cater to the tastes of Generation Z
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
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Grilled beef flavour produced using Artificial Intelligence
In a move toward enhancing the eating experience of plant-based ‘meat’ products, a Swiss perfume and taste company has announced its creation of the first AI-produced flavour.
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‘Genomic time travel’ for better cattle
Scientists in Nairobi have discovered a new set of genetic markers in African cattle that signal beneficial characteristics, with a view to harnessing them for future generations.
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US continues to reduce calorie and sugar consumption from drinks
A new report in the United States highlights definite progress towards a collaborative national goal to reduce the number of calories and sugar Americans consume from beverages.
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Survey highlights wider pool of meat reducers than previously thought
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.
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Gene editing could improve productivity traits in water buffalo
New research has highlighted the potential for gene editing to replicate desirable characteristics in water buffalo, a key livestock in many Asian countries.
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Cultured meat – forecasting inventions
Adam Gregory from Mewburn Ellis offers his expert forecast for the types of patent claims we may begin to see as cultured meat innovators devise solutions to current technical challenges.
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Opportunity awaits GOLDSTEIG
Project management: standardised process instrumentation – all utility systems at a glance in a large-scale project. Tim Schrodt, Industry Manager of Food and Beverage at Endress+Hauser, discusses.
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New Food Issue 4 2020
Issue 4 2020 of New Food is available to read online, featuring stories on food safety, ingredients, dairy and our Guide To Testing supplement...
