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New Food's Editor Bethan Grylls and innovative global plant-tech company, Equinom, invited plant-based pioneers to 'lean in' to the mic and kick off a new series led by women.
Research suggests that caffeine intake can improve an athletes muscle endurance and strength, on top of various aerobic and anaerobic sport-specific benefits.
America’s largest hunger-relief organisation, Feeding America, has announced that it is to receive a significant contribution to its cause, courtesy of the Anthem Foundation.
In an interview with Lee Kum Kee, New Food learns why titration is the secret ingredient in the development and evaluation of tasty food products.
Welcome to New Food's July 2021 Application Notes supplement.
Our Food Safety In-depth Focus looks at the past, present and future of food auditing and ways one can improve routine microbiology lab management.
The fruits of one of the world’s oldest known cultivated trees, olives have long been revered for both their strong unique taste and health benefits. New research from China has now paved the way for enhancement of these qualities to satisfy their high demand.
Issue 3 2021 of New Food is now available to read online, featuring stories on food safety and the future of snacking, plus an entire In-depth Focus dedicated to Application Notes!
Jaclyn Bowen of the Clean Label Project and Oliver Amdrup of Puori join the New Food team to discuss the issue of heavy metals in the US food supply.
In a comprehensive webinar, sponsored by LGC Standards, three specialists shared their expertise in the proficient prevention of food fraud, offering a global perspective on testing, monitoring and verification.
New Food recaps the key takeaways of Infor’s most recent webinar, which highlighted the benefits of true asset performance on cost, quality, safety and sustainability.
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.
Paying homage to the long-revered beverage of beer, scientists have calculated the number of bubbles it takes to produce the perfect pint.
An industry report published this week highlights the need for greater support for the UK food and drink export industry.
Our latest Food Integrity supplement discusses sustainability and drinking water quality.
