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Cooking with cannabis
New Food’s Editor speaks to Vanessa Labrecque about the culinary delights of cannabis.
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Health & Nutrition
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Going plant-based
A discussion with Unilever's Carla Hilhorst on the food trend sweeping the world.
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Soft drinks industry hits back at aspartame claims
New Food hears from the British Soft Drinks Association's Director General, Gavin Partington, as he defends the use of aspartame following criticism from two food safety experts last week.
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Meet the company supporting the LGBTQ community through CBD
Out & About Founder, Wayne Carkeek, answers New Food's questions in a revealing Q&A on his company which strives to help those in the LGBTQ community.
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As obesity levels remain steady, soft drinks industry points finger elsewhere
After successfully reducing sugar content in drinks, UNESDA, which represents the soft drinks industry in Europe, says that a more holistic approach to solving the obesity crisis is needed.
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Kerry releases protein snack bar research whitepaper
The nutrition company has revealed what is most important to consumers when it comes to buying protein snack bars in its new research whitepaper.
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Researchers from Japan find new way of testing for antioxidants
Professor Masashi Kunitake, who led to research group, thinks the new method of testing could lead to an increase in value for some foods, and help dictate best practice when it comes to cultivation and production.
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Jelly Drops scoop national award for empowering dementia patients
Jelly Drops founder, Lewis Hornby, was inspired to develop the sweet after witnessing his Grandma's battle against Dementia.
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Why has vegan protein become so popular and is it here to stay?
The Protein Works has long been offering vegan proteins, here, Laura Keir, CMO, looks at the drivers behind its recent surge in popularity.
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Food Foundation report shows supermarkets falling short on sustainability
Less than half of UK supermarkets issue targets for the sale of healthy food and plant-based protein alternatives, prompting the Food Foundation to call for action.
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Hybrid foods: the best of both worlds
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
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An interview with the Center for Food Safety
The Center for Food Safety’s Jaydee Hanson explains how he came to be Policy Director, and recounts some of the NGO’s past battles and its next focus.
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Can changing food packaging improve product nutrition quality?
Researchers from Illinois State University, North Carolina State University, University of South Carolina, and University of Maryland looked at the influence FOC nutrition labels have on brands.
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The Radiokitchen: understanding chemical reactions during food processing
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
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The cure for a sweet tooth? Scientists study food preferences
Neuroscientists think they might be able to change the way the brain chooses food and other rewards – which aside from transforming the popularity of vegetables could pave the way for enhanced addiction therapy.
