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Insect-based food gets green light as EFSA approves mealworms
Mealworms have been approved for human consumption by the EFSA, which could help insect-based foods flourish within the EU.
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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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Ocado warns customers of shortages as staff absences mount
The online supermarket has warned of an increase in substitutions and potential price hikes as COVID-19 and Brexit combine to put food retailers under pressure.
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Could plant-based food fix our broken system?
New Food’s Editor spoke with Unilever’s Executive Vice President of Global Food to hear his thoughts on our current food system and why he believes plant-based ingredients are the solution.
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Scientists develop method to test for fruity thiols in beer
Scientists believe they have found an accurate way to measure a compound in beer that could be the key to understanding its often fruity flavour profile.
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Sourcing ‘clean’ plant-based ingredients
As consumers demand more from their plant-based products, Oliver Amdrup outlines the difficulties companies face in sourcing pure and natural plant-based ingredients.
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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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How sweet is it? Variations in sugar testing methods
The Life Science Business of Merck recently led a New Food webinar featuring the expertise of Dr Yanqi Qu. Here, we offer you some of the key takeaways…
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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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Holding true: food product claims and regulations
Arundhati Kasbekar discusses the importance of food product claims and examines some of the regulations industry must adhere to across the globe.
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Stepping into the Lindt kitchen
New Food speaks to a Lindt Maître Chocolatier to find out more about this premium chocolate brand, what high-quality looks (and sounds) like, and the rise of dark chocolate.
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It’s good to talk – communication between labs and customers
Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
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Taste you trust
Andy Bennett, VP Global Quality at McCormick, explains why total transparency is vital and the efforts this well-known herb and spice maker goes to, to ensure what you taste can be trusted.
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Application Note Supplement – December 2020
Welcome to New Food’s December 2020 Application Notes supplement.
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The importance of reporting carbon-14 results under a standard
Haley Gershon and Maren Pauly of Beta Analytic explain how carbon dating can be used to determine how natural a product's ingredients really are.