Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
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Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
A recent study and petition by the Center for Science in the Public Interest (CSPI) has raised new questions about the safety of imported poppy seeds.
Our latest Food Integrity supplement discusses sustainability and drinking water quality.
Our latest Ingredients In-depth Focus discusses food innovations and sustainable clean label products. Three experts discuss how to manage these natural alternatives...
Our latest Food Safety In-depth Focus discusses olive oil and quality management systems...
Do you know what food safety culture really means? Bethan Grylls, Editor of New Food asks several experts for their definition.
Issue 2 2021 of New Food is available to read online, featuring stories on food safety, ingredients, food-grade lubricants and a food integrity supplement...
Susan Brownlow explains why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption.
Denis Treacy discusses Covid’s impact on mental wellbeing in the workplace and offers some advice on ways to remain engaged, connected and positive.
Registered nutritionist, Sophie Bertrand, shines a light on a less well-known eating disorder – Orthorexia – and explains why the messaging around nutrition can be unhelpful at best, and damaging at worst.
In a new series, New Food takes a look at some of the more well-known myths around food and subject them to scientific rigour. In this instalment, Lindell Bromham examines the link between spicy food and foodborne illnesses.
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
Following the UK’s exit from the EU, Philip Randles explains how the FSA has been managing food incidents, including allergens and fraudulent activity.