news
‘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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Product Development
news
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.
news
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.
news
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.
article
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.
article
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.
article
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...
webinar
Perspective on Practical In-Line Process Measurements in the Baking and Frying Industry
Presented by Dr Andy Grady, Market Manager for NDC Technologies, this webinar will discuss making critical measurements in the process, how imperative these measurements are, and what they can do for you and your product.
news
Supercharged shellfish could be the answer to vitamin deficiency
Cambridge scientists, working with seafood manufacturers, have developed a microencapsulation technology to supercharge shellfish and optimise nutrient content for human consumption.
webinar
Food safety & traceability: How to gain a competitive advantage based on supply chain transparency
A growing number of food producers have digital systems in place for track and trace, quality management and supply chain management.
video
Video: Cost efficiency with DuPont™ Danisco® baking enzymes
Andy Flounders, Senior Bakery Applications Specialist at DuPont Nutrition and Biosciences discusses the current demand on the bakery market during these times.
whitepaper
Biocatalysts Ltd Product Brochure
Biocatalysts Ltd product brochure contains our standard available enzyme range.
whitepaper
Technical Bulletin: The use of enzymes for dairy flavour enhancement
This technical bulletin provides an overview of how enzyme modified cheeses are produced and how combination of proteases and lipases can change their flavour profile.
whitepaper
Technical Bulletin: The use of enzymes in the production of dairy protein hydrolysates
This technical bulletin provides information on how enzymes can improve the taste and texture of your whey protein hydrolysate.
news
Researchers probe microalgae as viable alternative to fish
The study was recently published by MLU scientists and offers an initial indication of the environmental effects of producing microalgae for consumption in Germany.
