Is coffee bad for your heart? Dr Langer of the Institute for Scientific Information on Coffee takes this popular myth to task and offers some hope for the coffee-lovers around the world.
List view / Grid view
Dr. Andy Zynga, CEO of EIT Food, outlines the progress that needs to be made if we are to innovate and build a food system fit for whatever the future holds.
As you tuck into your Thanksgiving turkey or maybe even some leftovers with the football, here’s three food stories you might have missed this Thanksgiving.
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
Professor Amadeo R. Fernández-Alba discusses how HRMS is modernising pesticide analysis in food safety laboratories.
As Bia Analytical celebrates its first year in business, Dr Maeve Shannon describes what a typical day in the Northern Ireland-based lab is like.
In an insightful article from Eurofins Genomics’ Nina Constantine, New Food finds out what happens to food samples in its genomics lab.
Ronan Gormley reports on chilled foods and aspects of their production and distribution.
Jeannie Shaughnessy, CEO of PTNPA, explores what it takes to create a food safety culture and why it matters, offering helpful insights along the way.
Two researchers from the University of Missouri outline how our cognitive biases can impact the production and distribution of food, contributing to the risk of foodborne illness outbreaks.
Aly El Sheikha considers the possible use of PCR-DGGE as a tracing tool in the food supply chain as total transparency becomes ever more important.
Christina Bauer-Plank discusses Hellmann’s recent art installation displayed at COP26 and why art has the power to change the way we think about food, waste and emissions.
In an interview with Ahmad Yehya, CEO and Co-Founder of Nabati Foods, Bethan Grylls learns about the rules surrounding food allergens in Canada and how the brand is helping to fill an important market gap.
New Food interviews the CEO of Matrix Meats to find out why Singapore is so ahead in the lab-grown meat game and how long it will take others to catch up…
Bryant M. Godfrey assesses the current state of cultured meat regulation in the US, and explains why regulation is well in advance of production when it comes to cellular meat.