Have red meat studies gone too far?
Dr Sylvain Charlebois, from Dalhousie University, discusses how, with so many studies about the health impacts of red meat consumption, it is difficult for the consumer to make the right choice.
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Sugar reduction: A new answer for a sugar taxing question
Dr Ahmed Abbas Mohamed, Director of Research & Development at WET Group, outlines how innovative technology can enable soft drinks manufacturers to create no (or reduced) sugar, no artificial sweeteners, appetising and cost effective products.
What can food brands learn from environmental sustainability in the Nordics?
Jaclyn Bowen spoke to Oliver Amdrup from Puori about the high standards of environmental sustainability in the Nordics and how Puori regulates them.
New studies on the health benefits of CBD
Jaclyn Bowen, from The Clean Label Project, spoke to Pelin Thorogood, from the Wholistic Research and Education Foundation, about what research is being done surrounding CBD health claims.
Fake meat or false label?
Mark Fincham, UK Technical Manager at Lloyd’s Register, explains how specific controls introduced in the wake of the 2013 horsemeat scandal, can mitigate against the risk of food fraud, as consumers are concerned ‘fake meat’ products actually contain animal products.
McDonald’s joins the plant revolution
Dr Sylvain Charlebois, from Dalhousie University, takes a look at how and why McDonald's is entering the plant-based market with its pilot of the 'PLT sandwich.'
Is CBD and alkaline water the perfect combo?
Dr Ahmed Abbas, Director of Research and Development at WET Group, takes a look at the UK CBD market and explains why combining it with alkaline water will prove to be a popular move.
Not kosher?
Following the license suspension of Canada's largest kosher company, Dr Sylvain Charlebois from Dalhousie University explores how the Canadian kosher market might have to adapt.
Action on Salt urges government to implement salt reduction programme for sauces
Action on Salt has discovered that a range of sauces and marinades contain high levels of salt, some up to 10 times the salt concentration of sea water.
The rise of the ketogenic diet
Dr Sylvain Charlebois from Dalhousie University discusses the increasingly popular 'ketogenic diet' that swaps carbohydrates for proteins and fats.
How can agroforestry help support the climate agenda?
In a two part series, Vincent Walsh and David Haley explore how agroforestry, as used by ancient cultures, offers a technique to maximise food production while supporting natural ecosytems.
How clean label could bolster the vegan market
With the increasing popularity of both the clean label and vegan movement, can the two trends align to satisfy the modern consumer?
Clean label tortillas hit the market
New Food spoke to Corbion about their launch of a clean label tortilla conditioner that hopes to help manufacturers reduce stickiness, extend freshness and increase process tolerance.
Producing protein from food waste
Dr Adam Charlton from Bangor University looks into research activities on recovering food standard proteins from crop wastes.
Deadly fruit fungus could wipe out bananas
Dr Sylvain Charlebois from Dalhousie University explores how the banana industry is adapting to modern needs and constraints.
