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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.
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The truth behind CBD labels
If you are considering experimenting with CBD-infused formulations, here Jaclyn Bowen presents three important factors to watch out for to improve systemic quality control.
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Guidebook: Food analytics with NIR & reference methods
This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
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2020 EU project to develop alternative proteins
The new ‘future-proof’ protein foods will be made from plants, fungi, byproducts and residues.
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Is CBD and alkaline water the perfect combo?
Dr Ahmed Abbas, Director of Research and Development at WET Group, takes a look at the UK CBD market and explains why combining it with alkaline water will prove to be a popular move.
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Guidebook: Techniques used in proximate analysis
BUCHI shows extraction, Kjeldahl and NIR methods for proximate analysis of food macronutrients, such as protein, fat, moisture, ash, and carbohydrates.
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Video: Brand Integrity and Big Data in the Food & Beverage Industry
Your most valuable company asset is your brand and variations in product quality and safety concerns can have a major impact on your image.
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British grown baked beans become possibility
Scientists at the University of Warwick are using the latest DNA mapping techniques to allow British farmers to grow one of the UK’s favourite foods.
