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Creating healthy snacks and a healthier planet
This International Woman’s Day, New Food hears from Sara Roberts, a female leader challenging the norm for small businesses on the stand against climate change.
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Setting the standards for seaweed analysis
With growing consumer demand for seaweed in European countries, Jens J Sloth and Susan L Holdt of the Technical University of Denmark explain why the lack of seaweed regulation is an immediate concern, and how laboratories should prepare for new legislation.
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Beverage consumers increasingly health-conscious says research
Research from Kerry has suggested beverage consumers are keen to look after their health more than ever before in the wake of the pandemic.
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Solving the obesity crisis
On World Obesity Day, Dr Renata Micha outlines the scale of the world’s obesity crisis, and explains why 2021 is a crucial year for authorities if they are to solve a growing crisis.
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Application Note: NIR Spectroscopy for Food and Agriculture
We describe how NIR spectroscopy helps to deliver objective data the food and agriculture industries are using to maximize quality and efficiency.
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Small fat reduction could save thousands of lives say researchers
A new study from scientists at Queen Mary University London claims a small reduction in fat in some of the country’s favourite foods could prevent thousands of deaths over the coming years.
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Less than half of Brits can identify a B vitamin claims survey
A recent survey has revealed a significant lack of knowledge among consumers around B vitamins, which are important to regulate energy and hormone levels, among other things.
article
What’s driving the plant-based boom?
With more consumers than ever choosing vegan cuisine, Simon Solway, UK and Ireland OOH and Retail Country Manager for Gold&Green Foods, looks at what’s driving the growing plant-based market.
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Tate & Lyle launches new online Nutrition Centre
Food manufacturer Tate and Lyle has announced the launch of a new digital resource, which will provide information and scientific guidance on the ingredients it uses.
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No time to let up in fight against salt say researchers
Researchers from Queen Mary University claim salt reduction targets have prevented heart disease, but that the programme is stalling.
podcast
Episode Thirteen: Should we go vegan?
Our Editorial duo are back with another podcast and this time are talking all things vegan...
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Why is our meat still being poisoned by nitrates?
Chris Elliott makes his case for the abolishment of nitrite use in the meat industry and suggests that there is strong evidence it’s linked to cancer.
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Majority of consumers unaware of ultra-processed foods, says survey
The survey conducted by the BNF claims there is a lack of understanding among consumers of what an ultra-processed food actually is.
news
Sports nutrition alliance urges European Commission to rethink legislation
Proposed legislation by the European Commission would limit the health claims that certain food products can make – something ESSNA claims would harm the sports nutrition industry.
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ACI completes landmark CBD study
Following the submission of its novel food application, New Food gets exclusive insight from three experts integral to the study…
