All Clean label, natural & reformulation articles – Page 26
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ArticleWhat is driving the alternative protein ecosystem forward?
ADM's Jacquelyn Schuh explores how the alternative protein landscape is transforming to meet global demand, with evolving consumer preferences and innovative technologies at the forefront.
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News3.7 million Australian households face food insecurity
Foodbank Australia's Hunger Report has revealed millions of households in Australia have experienced food insecurity in the last twelve months.
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NewsExperts question nutritional value of toddler 'formulas'
The AAP has reviewed the nutritional value of toddler ‘formulas’ and have found they “lack standard composition and nutrition requirements”.
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NewsNew Food crowns its Apples Awards winners!
After day one of Food Integrity Global, New Food crowned its Apples Awards winners, commending them for the inspiring work they have been doing in the food sector.
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NewsHave you heard about the CurrEATulum?
Teaming up with low-waste chef Max La Manna, HelloFresh is set to launch “CurrEATulum”, a food waste education initiative.
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OpinionThe MPC's inflation balancing act: challenges and critiques
Dr Clive Black explains his stance on the British Monetary Policy Committee and discusses inflation's impact on food and society including lessons learned, challenges faced, and future imperatives.
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ArticleIt’s high time food got a seat at the climate table
After Rishi Sunak rowed back on several climate commitments, Raphael Podselver from ProVeg International, a co-host of Food4Climate at COP28, examines the implications of this decision and what it means for the food industry.
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NewsShould your pet switch to a vegan diet?
A study has investigated the potential environmental benefits of pet dogs and cats adopting vegan diets the extent to which it could benefit the planet.
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ArticleCould this drink replace alcohol for good?
To mark Sober October, David Orren, CEO and Founder of GABA Labs speaks to New Food about how SENTIA GABA Spirits give adult consumers the “positive feeling” of drinking without the alcohol.
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NewsMeati Foods' plant-based product receives US patent
Animal-free meat company Meati Foods has received a US patent for its MushroomRoot food applications.
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NewsDomino’s and Microsoft team up to use AI for smarter pizza orders
Takeaway pizza chain Domino’s is partnering with Microsoft to collaborate on generative AI solutions for orders and store logistics.
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NewsSeafood demand expected to increase by 14 percent by 2030
A report has predicted that the global demand for seafood will surge by 14 percent by 2030 despite 85 percent of the world’s fisheries being “pushed to or beyond their limits”.
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NewsSafety of sushi questioned by researcher
A scientist has carried out a study into the safety of sushi to weigh up the potential health risks that come with eating raw seafood.
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News25 percent of wedding guests opt for alcohol-free drinks, study finds
According to a study, 24 percent of adults weddings guests opt for alcohol-free drinks when celebrating with their loved ones.
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NewsExperts call for “clear, reliable” palm oil purchase guidance
Researchers have found that consumers “find it hard to know the consequences of their buying choices” when it comes to palm oil.
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NewsSainsbury’s launches “lower carbon” beef range
Supermarket giant Sainsbury’s has launched a range of Aberdeen Angus beef that it claims offers a 25 percent lower carbon footprint.
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ArticleExpanding the scope of foodborne pathogen detection: a genomic approach
Detecting pathogens in foods before they cause harm – whether to human health or the manufacturer’s reputation – is an ongoing issue that industry is seeking to address. Valentin Pflüger and Olaf Degen reveal how a new database from Mabritec, based on Bruker technology, introduces a game-changing solution.
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NewsCarrefour teams up with industry to launch plant-based venture
Leading global retailer Carrefour is working with seven industrial partners to form a coalition to increase its plant-based offerings.
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NewsMore than 1 in 4 universities operate a food bank, research reveals
According to latest research, more than a quarter of universities in the UK are operating a food bank for students amid the cost-of-living crisis.
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ArticleWorking with nature, not against it
Many consider that it is impossible to have plentiful healthy and affordable food that also has high social, environmental and ethical standards. Farmer and Co-owner of The Ethical Dairy, David Finlay, reveals why he no longer believes this to be true.