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From a healthy tradition to pure profitability
Dynamic Crossflow Filters helped chicken extract producer eliminate filter aids, ensuring a clearer liquid product with lower OPEX and higher yield.
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Product Development
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Impossible Foods secures $500m funding to boost research and innovation
Impossible Foods hopes that the funding will accelerate the commercialisation of “next-generation products” made from plants.
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Teesside Uni and Quorn partner to develop sustainable mycoproteins
The project team will have direct access to Teesside University’s £22.3 million National Horizons Centre, a UK centre of excellence for the biosciences based in Darlington.
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Diversifying with natural, alternative sweeteners
Elpida Gailani, Co-founder of Bonraw, explains how a shift in consumer attitude has allowed exploration into alternative sweetener sources, such as from the naturally sourced ingredient xylitol.
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Study demonstrates safety of 3-Fucosyllactose as a nutritional ingredient
A recent Dupont safety assessment of the biotechnologically produced human milk oligosaccharide 3-Fucosyllactose (3-FL) has demonstrated the safe use for food and dietary supplements in infants.
webinar
Application of Instrumental Texture Analysis Within The Food Industry
Texture testing is used to measure properties such as the softness, tackiness and density of food. In a webinar led by AMETEK Brookfield, attendees can learn about its varied applications and benefits.
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ADM to expand European production of non-GMO protein concentrate
The growing appetite for plant-based products has driven ADM to expand its European production of non-GMO protein concentrate.
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Scientists develop high fibre white flour to produce ‘healthier white bread’
The high fibre white flour that the research team produced is said to contain as much as twice the fibre of traditional white flour, paving the way for healthier white bread.
whitepaper
Checklist Report: 4 Ways Better Data Protects Brand Integrity
Food & Beverage companies are struggling to turn data into insights because there is so much of it but the bigness of the data isn’t the problem.
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Tapping into the ready-to-drink cocktail market
Can ready-to-drink (RTD) cocktails offer the same experience as the traditional cocktail? Creating that experience at home is definitely a market worth tapping into, Kamila Sitwell from Kolibri drinks and Fiona Davis from Holland & Barrett told New Food.
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Nitrogen-fixing genes could help grow more food using fewer resources
The research, by Washington State University, aims to help farmers around the world use less man-made fertilisers to grow important food crops like wheat, corn and soybeans.
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Probiotic drink could offer new way to combat antibiotic resistance
The team developing the probiotic drink is seeking funding for a clinical trial which has potential to work against many resistant bacteria commonly found in the human gut including E. coli, Salmonella and Klebsiella pneumoniae.
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“Most realistic” plant-based steak revealed by Spanish company
A Spanish company is calling its new plant-based steak the ‘most realistic’ to date.
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Chromatography data system software improves efficiency and compatibility across the latest analytical instruments
Thermo Fisher Scientific and Agilent Technologies have renewed their commitment to third-party instrument control, maximising usability in modern chromatography software solutions.
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ValidCare predicts top 10 2020 trends of US hemp-derived CBD industry
Patrick McCarthy, CEO of ValidCare, the market intelligence and research platform, has made 10 predictions for the US hemp-derived CBD industry for 2020 and beyond, which include an increase in demand for traceability, more use of products by the elderly and tighter certification.
