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New Food attended the Pukka Herb event ‘Before we really need antibiotics, what are the healthy alternatives?’ to discover how natural options might help secure the future of antibiotics.
The use of antibiotics as components of antibacterial films can lead to the emergence of resistant strains of bacteria, whereas chitosan compounds do not have this disadvantage.
Research has been published which has significant implications for lutein esterification in bread wheat.
Researchers from the University of Nottingham have suggested that, instead of cutting it completely, eating less red meat can lead to positive health impacts.
Mark Fincham, UK Technical Manager at Lloyd’s Register, explains how specific controls introduced in the wake of the 2013 horsemeat scandal, can mitigate against the risk of food fraud, as consumers are concerned ‘fake meat’ products actually contain animal products.
Dr Sylvain Charlebois, from Dalhousie University, takes a look at how and why McDonald's is entering the plant-based market with its pilot of the 'PLT sandwich.'
Findings suggest a consumer shift towards zero or lower sugar products, with sugar purchased from soft drinks decreasing in all socio-economic groups.
BUCHI shows extraction, Kjeldahl and NIR methods for proximate analysis of food macronutrients, such as protein, fat, moisture, ash, and carbohydrates.
A new plant-based range has been launched by Tesco as figures show people are consciously eating less meat.
Action on Salt has discovered that a range of sauces and marinades contain high levels of salt, some up to 10 times the salt concentration of sea water.
Your most valuable company asset is your brand and variations in product quality and safety concerns can have a major impact on your image.
Researchers have identified key transport proteins which contribute to creating a healthy early-life gut bacterial community.
Whitepaper highlights the nutritional and scientific basis for the emerging umami flavour that is increasingly being incorporated in the Western food and beverage industry.
A workshop held at the University of Nottingham has revealed that ‘flexitarianism’ is a new and growing trend amongst British consumers.
A study has investigated a wood-derived yeast as an alternative protein source in dog food.
