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New Food Issue 6 2019
Issue 6 2019 of New Food is available to read online, featuring stories on Food Safety, Ingredients, CBD, Cannabis & Hemp and much more...
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Product Development
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Nestlé to sell ice cream business to Froneri
The $4 billion transaction is expected to close in the first quarter of 2020, following the completion of customary regulatory approvals.
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Mile High Labs announces rapid growth
Colorado-based CBD manufacturer Mile High Labs opened its European Headquarters in Belfast in March, and has now also opened a London office.
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Cosmetics and CBD – a new dawn in beauty?
Mile High Labs has recently moved into its state-of-the-art 400,000-square-foot former pharmaceutical facility and is launching a white label offering which includes a variety of CBD beauty products.
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Food intolerances and sprouted brown rice
Food intolerances are considered to be more widespread than food allergies worldwide. Here, Franco Vessio, Co-Founder of MozzaRisella, explores how brown rice offers a food tolerance-suitable solution, as well as provides balanced nutritional value.
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Roquette launches new plant-based proteins from peas and fava beans
Roquette has announced the expansion of its range of premium plant-based proteins for the meat alternative sector at Food Ingredients Europe on 3-5 December 2019. This further offer will be supporting the development of new opportunities for plant-based food innovators.
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Bio-Rad launches iQ-Check Aspergillus Real-Time PCR kit
Bio-Rad has launched its iQ-Check Aspergillus Real-Time PCR kit, a fast PCR alternative for the detection of Aspergillus in cannabis and cannabis-infused products.
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Romer Labs expands food allergen testing solutions with mollusk test
Romer Labs has expanded its solutions for food allergen detection with the launch of the AgraQuant® Mollusk ELISA test kit.
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Guidebook: The five essentials of fat extraction
How to perform fat extraction in food samples – theory, applications, method comparison, real-life experiments, troubleshooting tips and more.
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Artificial HMOs mimic mothers’ secret formula
HMO’s are special sugars that play a crucial role in baby’s development. With biotechnological processes they can be produced on industrial scale.
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McDonald’s: The Better M initiative towards sustainability
McDonald’s has expanded its sustainability efforts with the launch of its new initiative ‘Better M’. New Food spoke to Keith Kenny, Vice President of Sustainability at McDonald’s, about the launch and the different elements that the project encompasses.
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Study finds myoglobin enhances cultured meat growth, colour and texture
Researchers, led by Tufts University, have found that myoglobin increases the proliferation and metabolic activity of bovine muscle satellite cells, as well as creates texture and colour more comparable to beef.
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Reducing food allergen incidents with technology
New Food’s Sam Mehmet spoke to Steve Maul, Chief Revenue Officer at LocatorX, about how technology solutions could help combat the growing challenges surrounding food allergens.
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Plant-based meat company to scale-up production and accelerate R&D
Planted, which uses technology that can use plant-based ingredients to mimic the fibre structure of various meat types, is to scale-up production.
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Researchers develop new wheat transformation method
Results from the John Innes Centre research show that the new system yields transformation efficiencies of up to 25 percent – five times those generally achieved using comparable systems.
