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14 November 2016 | By American Heart Association
Healthy young people may be able to help prevent the onset of high blood pressure by eating diets rich in omega-3 fatty acids...
10 November 2016 | By Iqra Yasmin and Wahab Ali Khan, National Institute of Food Science & Technology, University of Agriculture Faisalabad
Low-calorie sweeteners have been in use for an extensive period of time, are considered safe and can be used in various different ways. We hear the thoughts of two researchers from the University of Agriculture Faisalabad...
8 November 2016 | By NSF International
TraQtion has been developed by NSF International, taking best practice from over 70 years of product safety and quality experience, to provide companies with full visibility of their product, supplier and process information...
8 November 2016 | By New Food
Fats are actually beneficial for people’s health, and dairy fats have an important role to play say experts at Fonterra...
7 November 2016 | By New Food
Tesco announces further reductions to sugar levels in its own brand soft drinks in a move that delights health campaigners...
7 November 2016 | By New Food
A team of researchers from Kiel University have found that food contained in light-coloured packaging is thought to appear to be healthier to consumers...
2 November 2016 | By University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES)
Blueberries, and berries in general, are among foods labelled as “diabetes superfoods” by the American Association of Diabetes...
1 November 2016 | By Roy Manuell
New Food speaks exclusively to PepsiCo on what it is doing to ensure the health and sustainability go hand in hand with its products...
26 October 2016 | By Gail Brown, Director of Thornleys
Gail Brown, Director of Thornleys Natural Foods Limited discusses her experience with Coeliac disease, the inspiration behind the company...
25 October 2016 | By Roy Manuell
Exclusive with Tetra Pak about the latest juice trends, issues and how the industry might shift in light of the great sugar intake debate...
24 October 2016 | By Guka Tavberidze, Founder and CEO of Savse Smoothies
Unlike other smoothie brands, Savse cold-press the highest quality ingredients to retain the essential goodness of the fruit and vegetables...
In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...
14 October 2016 | By University of Southampton
The key to preventing obesity in future generations is to make their parents healthier before they conceive, leading health researchers suggest...
In this Ingredients supplement: Supercritical fluid extraction and application of bio active ingredients from plant materials; Nutritional properties of seaweeds...
14 October 2016 | By Ivana Gazibara, Head of Futures, Forum for the Future
Amidst an increasingly uncertain political, economic and environmental landscape, food (and protein) security is a key issue that has grown exponentially in interest and momentum over the past year. It has permeated not just the wider debates on climate change action and the future of the UK, but also individual…
