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Technology & Innovation
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.
It’s hoped the funding will help elevate the US to a position of leadership within the cultured protein sector, which is seen a key solution to reducing the climate impact of the food industry.
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 multi-million euro investment has been dubbed ‘HempFlax 3.0’, and will see the manufacturer install technology such as solar panels and hydrogen vehicles to make its processes more sustainable.
Professor Da-Wen Sun and Xiahui Lin examine the merits and applications of hyperspectral imaging in food safety.
The engineers say the process is much more efficient than current methods of lead removal, as it does not target sodium and magnesium which are essential to healthy drinking water.
Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.
The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
Following the announcement of £19.2 million for a cross-government surveillance project to protect public health, the FSA’s Chief Scientific Advisor Professor Robin May explains why it is needed.
In today’s uncertain and fast-moving world, food and beverage companies have to innovate more quickly than ever to simply exist. Siemens offers insight to help companies manage.
Ted Combs reveals the importance of managing and using data in the food and beverage sectors in an insightful interview with New Food.