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Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to consider…
The European Commission has found 147 samples of honey were suspected to have been adulterated with syrups.
Antioxidants in the roselle plant have anti-obesity properties that could help in food alternatives to current weight management medications, researchers claim.
Discover the latest ingredients innovations with our in-depth focus, featuring low/no drinks and new sweetener alternatives.
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.
Francesc Ventura Coll and Josep Serra Bonvehí examine the nutritional and health-promoting qualities of honey, including the magic at play that marks it as a prized commodity.
From religious beginnings to a social media craze. How has Shrove Tuesday changed over time? Simon Parker discusses pancake popularity in 2023.
Nanoparticles in food colouring and anti-caking agents may “damage parts of the human intestine”, according to new research.
New Food's Joshua Minchin and Grace Galler speak to Dr Jessica Danaher about using insects as a source of alternative protein and why it could be a sustainable solution for our protein demands.
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
Dylan Skinns, Austral Fisheries’ General Manager for Sales and Marketing, reveals Austral’s unique seafood offering and how the Australia-UK FTA will help deliver these new, distinctively Australian, culinary options to UK consumers.
A study has found there to be an eight percent reduction in obesity in girls coinciding with 2018 soft drinks industry levy.
A study has revealed that most people view insects as an alternative and sustainable source of food for the future.
How can you innovate in a product category that is several centuries old? Well, that’s exactly what John Paul Jones is doing – with the help of some history…
New Food speaks to Mikael Johansson about why he thinks prioritising brew quality is key to Carlsberg’s international success.
