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Smithfield Foods donates $500,000 to bolster food security this summer
A $500,000 donation has been made to Smithfield Foods to fund SUN Bucks in North Carolina, a new USDA programme.
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Health & Nutrition
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Scientists identify “first step” in allergic reactions
A new study by Duke-NUS hopes to support millions living with severe food allergies through strategies to prevent life-threatening reactions.
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New Food Issue 1 2024
In the first 2024 print issue of New Food, we feature exclusive content from leading industry experts and thought leaders discussing: the latest advancements and campaigns that are impacting the food safety sector; the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in…
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Researchers develop tool to support access to nutrition programmes
Researchers from CHOP have developed a new screening tool they claim will be able to assist families in accessing federal nutrition programmes.
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Shape the future of the industry at Food Integrity Global 2024
We're delighted to invite you to join us in Amsterdam from 10 September to 11 September 2024 for this year's instalment of Food Integrity Global. Learn more about some of the leading sessions that are due to take place on Day One of our event - including panels on food…
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Will Europeans embrace alternative proteins?
A new study has analysed European consumers' attitudes towards alternative protein food products, including those containing insect protein and seaweed.
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Social groups can influence individuals’ food choices, says new research
The new study tested the idea that people are more likely to adopt healthy food choices if they feel like they belong to the same group or community as those who are promoting healthy eating habits.
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Nestlé launches new line of foods to support GLP-1 users
Nestlé's new offering, Vital Pursuit, is the first food brand from the company intended to support GLP-1 weight loss medication users.
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Less than half of Europeans trust in food, says new study
The latest EIT Food Trust Report has found that declining trust in food is likely to be the reason behind consumers making less healthy and sustainable food choices.
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Researchers join forces with chocolate industry to maximise use of cocoa fruit
Efforts are focused on investigating the potential for making maximum use of the cocoa fruit, which would increase the profitability of cocoa cultivation while making chocolate a healthier indulgence.
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Could white bread be healthier?
Scientists at Aberystwyth University are exploring how peas, beans and oats added to wheat flour can boost white bread's nutritional value.
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Protein gel developed to break down alcohol in the body
In the future, the gel could be taken orally to prevent blood alcohol levels from rising and acetaldehyde from damaging the body, limiting the cause of many health problems caused by excessive alcohol consumption.
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Wanda Fish unveils new cell-cultivated bluefin tuna prototype
Considered the pinnacle of tuna species, bluefin tuna is a costly and unsustainable luxury product. But now, Wanda Fish has unveiled a new alternative with its first cultivated bluefin tuna toro sashimi.
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Consumers value animal welfare more than sustainability, says new study
According to a new study, consumers value information regarding animal welfare, food safety, and health and nutrition more than environmental factors.
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Is holistic hydration the “whey” to go?
Arla's Sarah Meyer explores the rising demand for holistic health through functional beverages and the transformative power of protein in wellness solutions.
