news
Electric chopsticks aim to eradicate high sodium diets
Researchers in Japan have invented a set of electrical chopsticks that recreate the taste of salt in a hope to lower those with a high sodium intake.
List view / Grid view
Technology & Innovation
article
The latest buzz in honey testing
Liquid chromatography coupled to quadrupole time-of-flight (LC-Q/TOF) is proving one of the most comprehensive methods for testing food authenticity, according to Dr Stéphane Bayen, an Associate Professor in the Department of Food Science and Agricultural Chemistry at McGill University.
article
Saving human lives
Carel du Marchie Sarvaas explains how innovations in animal health are serving up safer food and considers ways we might further improve quality standards in the future.
article
HelloFresh on the recipe for success
New Food’s Bethan Grylls speaks to Janet Cox of HelloFresh about key drivers for meal kits, data-driven decisions, food safety considerations and more.
news
The way the cookie crumbles: researchers study the science behind Oreos
A research team from MIT has put an Oreo’s cream filling through a series of tests to understand why the cream sticks to just one side.
article
Brewing up a superb protein
People’s appetite for protein has evolved, with many consumers turning to plant-based alternatives for at least some of their meals. Here, Superbrewed Food’s Bryan Tracy talks about the perks of anaerobic fermentation.
news
Confused about carbs? A new score system seeks to serve clarity
Are all carbs created equal? Apparently not, as the Carbohydrate Food Quality Score (CFQS) seeks to arm consumers with the right information on the nutritional content of the carbs they are eating.
article
Gene editing: A legislative update
Siân Edmonds and Katrina Anderson of Osborne Clarke provide an update on UK regulation surrounding gene editing, as the UK begins to drift away from the EU in terms of how it governs this new technology.
article
US approaches to animal welfare: the reality
David Green dispels some long-held myths about the standard of US animal welfare and explains why well-looked after farm animals are good for everyone.
article
Food industry automation – a silver lining of the pandemic
Food tech writer, Pramod Bandara, shares some recent developments in automation that have helped food companies tackle the challenges of recent years.
news
Hard seltzer brand serves up something new
Alcohol brand SERVED claims title of world’s first carbon negative hard seltzer brand to introduce carbon footprint labelling.
news
Big names commemorate World Water Day
In honour of World Water Day, PepsiCo and Keurig Dr Pepper have both announced a number of new innovations, investments and partnerships to help become more sustainable in their water use.
article
Accelerating product development and innovation in plant-based meat
Consumers have demonstrated a strong desire to cut their meat consumption and are calling on manufacturers to help out. Here, Daniel Dikovsky from Redefine Meat shares the hurdles experienced by the plant-based meat sector and what they must do to satisfy flexitarian palates.
whitepaper
Application Note: Mineral oil hydrocarbons in food by LC-GC-FID analysis
Automated LC-GC/FID determination and reporting of MOSH and MOAH in Food and Packaging extracts following DIN EN 16995:2017-08
