List view / Grid view
Northwestern University startup unveils graphene oxide coating that offers enhanced strength and barrier protection, and could be used to create sustainable, PFAS-free food packaging.
Backed by major investors, Volare’s flagship facility will transform food waste into sustainable protein, boosting Europe's protein self-sufficiency and transition towards circular, sustainable food production.
Joe Swash explores Xampla's innovative, plastic-free food packaging in Meal Deals: Behind the Bargain airing tonight on Channel 4.
Economic pressures, new taxes and rising costs force UK food and drink manufacturers to scale back growth investments, says FDF report.
FDA approves commercial sale of gene-edited pigs in the US, offering a breakthrough in disease-resistant livestock following UK breakthrough.
Mars reveals 2025 Halloween range and consumer trends, with Gen Z driving early celebrations and demand for themed, fruity and chocolate treats.
BlueNalu strengthens partnership with Birds Eye owners Nomad Foods to bring sustainable, premium cell-cultivated seafood to UK market.
New UK study finds wildflower strips reduce pest damage, pesticide use and costs in commercial apple orchards while boosting biodiversity.
Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
Nestlé is expanding its Singapore R&D Centre to boost innovation in sustainable food, packaging, and technology, supported by the Singapore ED
Anglia Ruskin University and Arctic Bioscience are leading a major study on herring roe omega-3, exploring its impact on exercise recovery and healthy ageing. Could this nutrient revolutionize sports nutrition and functional foods?
Gut health pioneers Yakult have played a key role in asserting the importance of the gut microbiome to consumers. Here, New Food’s Ben Cornwell speaks with Reshma Patel at Yakult UK & Ireland to learn how the trailblazing brand is keeping pace with the proliferation of functional foods on the…
