news
UK Government provide £12.4 million to help cut industry emissions
Energy intensive industries are being given a share of £12.4 million in government funding to find ways to reduce their carbon emissions.
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Technology & Innovation
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Food innovation trends in 2023 – what’s on the horizon?
Dr Andy Zynga explores what innovation trends are right around the corner and why he thinks “cultivated meat is here to stay”.
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Fish genome has potential to improve food security
Researchers say they have found the “first full, high quality” reference genome for a genetically improved tilapia strain.
article
A spoonful of (fiber) sugar
Dr Tom Simmons looks at how we can potentially solve some of the world’s most pressing health and sustainability challenges with Sugars from Fiber.
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Packaging with conviction
New Food’s Editor Joshua Minchin interviews 19 Crimes’ Franchise Vice President, John Wardley, on its infamous packaging that has helped uphold it as a market leader for a decade.
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Soy sits at the centre of a more circular economy
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
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Australia-UK FTA to serve up new seafood options for the UK
Dylan Skinns, Austral Fisheries’ General Manager for Sales and Marketing, reveals Austral’s unique seafood offering and how the Australia-UK FTA will help deliver these new, distinctively Australian, culinary options to UK consumers.
news
Could genetically modified rice tackle food shortages?
Researchers claim genetically engineered rice with better salt tolerance could be grown in places where crops would usually fail.
news
Robotic hand created to help plate your food
Researchers have created a robotic gripper that they claim can scoop, pick and grasp a wide range of consumer items.
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A sweet assist: why sugar testing is so important
For industrial sugar producers, the ability to discern the purity of their product is essential to business. Gary Bailey of American Crystal Sugar explains how UV-visible spectrophotometry provides the data needed to ensure his company’s products make the grade.
news
Have researchers found a way to make cultured meat cheaper?
Cultured meat is expensive to produce, but researchers claim they might have found a way to make its production more cost-effective.
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The latest innovation helping to create a net zero food system
EIT Food’s Andy Zynga highlights the latest exciting innovation happening across the European food and beverage sector which is helping to shift the dial on the climate crisis.
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Illuminating results
NEMIS presents the case for chemiluminescent detection of Listeria monocytogenes, explaining how it allows higher sensitivity and specificity compared to commercial on-site chromogenic detection methods.
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Sugars and sugar substitutes testing
Waters Corporation presents an overview of its liquid chromatography solutions for the routine testing of sugars and sugar substitutes in beverages.
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Reviewing water activity standards
Novasina explores the options for water activity standards and discusses the advantages and disadvantages of each type.
