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Have scientists found a replacement for wheat flour in white bread?
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
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Health & Nutrition
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Our plastic dilemma
With little knowledge of how COVID-19 transmits, consumers have returned to single-use plastics. Here, Dr Sylvain Charlebois looks at how food protection measures have been affected.
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Survey reveals an increase in vegetable intake during pandemic
The study is believed to be the first multi-continent research undertaken on the impact of COVID-19 on eating habits.
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The making of a superfood? The key relationship at the heart of kefir
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.
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Tackling obesity in children one game at a time
AZTI's Comocomoyo website seeks to promote healthier eating in children through the use of educational tools and interactive games.
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Next-generation sweeteners
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
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The problems of dietary simplification
New Food's Editor looks at the issue of dietary simplification and how a lack of biodiversity is impacting both health and food security.
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A daily avocado keeps your gut microbes happy
A study conducted by scientists at the University of Illinois found that avocados help to break down fat in the body and improve gut health.
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Enzyme is key to unlocking carrot’s super power
Scientists from the University of Illinois claim that in order to harness the cholesterol-battling abilities of carrots, a genetic variation is required.
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Application Note Supplement – December 2020
Welcome to New Food’s December 2020 Application Notes supplement.
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Children’s health before profits
Research from academics across the US has revealed unhealthy food advertising has made its way onto educational websites and devices in recent months.
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Could the African Yam Bean help solve hunger issues in Africa?
According to scientists, the legume's high protein content makes it a better source of food than maize or cassava which are commonly eaten in Africa.
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Could sous vide cookng make meat easier to digest?
Could beef cooked via sous vide be easier to digest than boiled or roasted beef? Researchers certainly think that’s the case.
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New Food Issue 6 2020
Issue 6 2020 of New Food is available to read online, featuring stories on food safety, confectionery, ingredients and our Application Note Supplement...
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British Nutrition Foundation survey reveals empty shelf concerns
The BNF survey suggests concerns among consumers over empty supermarket shelves this Christmas and highlights a rise in plant-based festive feasts.
