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Natural pest control saves apple growers £3,000 per hectare
New UK study finds wildflower strips reduce pest damage, pesticide use and costs in commercial apple orchards while boosting biodiversity.
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Research & development
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Clear link discovered between baker’s yeast evolution and early human migration
Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
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Turning waste into food: scientists transform whey into sustainable protein
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.
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The journey to truly sustainable packaging with Lignoo
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.
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Aloe vera could be the key to cost-effective cultured meat
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
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Nestlé invests in Singapore R&D to boost innovation and sustainability
Nestlé is expanding its Singapore R&D Centre to boost innovation in sustainable food, packaging, and technology, supported by the Singapore ED
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Breakthrough study: how herring roe omega-3 can boost health & performance
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?
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Yakult’s role in the gut health boom
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…
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Tecnológico de Monterrey develops nutraceutical corn to address the global food and public health crisis
The nutraceutical corn developed by scientists at the FEMSA Biotechnology Center at Tecnológico de Monterrey promises enhanced nutrition and disease prevention, offering a sustainable solution to global food challenges.
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University of Nottingham partners with Jampa’s to transform the future of plant-based proteins
This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
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New research may hold the key to perfecting vegan cheese alternatives
Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
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Alfa Laval announce new food innovation centre in Denmark to address global food challenges
Alfa Laval’s new Food Innovation Centre aims to transform global food production with sustainable, cutting-edge technologies and solutions.
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What does 2025 hold for food systems?
Reflecting on the challenges and opportunities in reshaping food systems, Richard Zaltzman, CEO of EIT Food, explores 2024's key lessons.
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Tesco brings 25 percent bigger sprouts to UK Christmas tables
Supermarket giant Tesco has worked closely with key suppliers to bring improved sprout varieties to British tables this Christmas.
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Application Notes – Issue 3 2024
Read about the advanced tools shaping the future of food safety and quality assurance including PFAS testing and AI-powered inspection.
