Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
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Research & development
Electronics giant Samsung hopes that connected technology can enable more Brits to grow their own produce at home as it launches the UK’s first urban-farm-to-table pizzeria.
The ingredients arm of food manufacturing giant Arla Foods says the new innovation centre will enable it to “bridge the gap” between research and manufacturing sustainable food.
The decrease is not moving quick enough to keep up with targets set by the National Food Strategy however, which has recommended meat consumption fall by 30 percent in the next decade.
Professor Chris Elliott raises alarming concerns with some scientific literature and asks New Food’s readers – can we always believe what we read in a journal?
An important study of UK prawns has revealed that nearly half of those surveyed were contaminated with Vibrio, with shell-on prawns more likely to be affected than peeled prawns.
Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
Though progress has been made in terms of reducing the environmental impact of cooking fuels, the researchers suggest this progress is stalling.
Professor Da-Wen Sun and Xiahui Lin examine the merits and applications of hyperspectral imaging in food safety.