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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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.
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.
Research from Kerry has suggested beverage consumers are keen to look after their health more than ever before in the wake of the pandemic.
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.
We describe how NIR spectroscopy helps to deliver objective data the food and agriculture industries are using to maximize quality and efficiency.
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.
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.
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.
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.
Researchers from Queen Mary University claim salt reduction targets have prevented heart disease, but that the programme is stalling.
Our Editorial duo are back with another podcast and this time are talking all things vegan...
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.
The survey conducted by the BNF claims there is a lack of understanding among consumers of what an ultra-processed food actually is.
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.
Following the submission of its novel food application, New Food gets exclusive insight from three experts integral to the study…