article
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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Product Development
webinar
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.
news
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.
news
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.
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.
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.
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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...
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.
