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The Webster’s Dictionary defines food as “a material consisting of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes, and to furnish energy” and as such, the foods we eat affect our overall health, development and well-being.
13 October 2016 | By Roy Manuell, Digital Content Producer
In the latest of our Great British Bake Off feature we talk you through the process of making marzipan...
12 October 2016 | By University of Oslo
A study conducted by the University of Oslo has found that there is more than meets the eye when we consume meat...
12 October 2016 | By New Food
Taxing sugary drinks can lower consumption and reduce obesity, type 2 diabetes and tooth decay, says a new World Health Organisation report...
11 October 2016 | By New Food
The benefits of drinking milk as part of a healthy diet have been well documented, but what is less well known is its effectiveness as a sports drink...
10 October 2016 | By Roy Manuell, Digital Content Producer
In light of the recent polemic surrounding child obesity, New Food decided to explore a renowned alternative to sugar: the natural sweetener, stevia...
10 October 2016 | By New Food
According to a report published by the World Obesity Federation, China might have as many as almost 50 million overweight children (5-18 years) by 2025...
This article outlines recent research on the brewing yeast of Japanese rice wine and highlights the unknown genetics of food microbes.
10 October 2016 | By Roy Manuell, Digital Content Producer
New Food takes a closer look at the health benefits of edible seaweed with a cool, new infographic. Rich in protein, fibre and crucially iodine, there seem to be many reasons why you should try edible seaweed...
Supercritical fluid extraction (SFE) technology is a green technology that offers an alternative to conventional solvent extraction technology.1 Having less impact on the environment it also meets consumer demand for safe, natural and high quality ingredients. More and more industries are using SFE technology and are reported to have market…
5 October 2016 | By New Food
The Paraguayan Stevia Chamber (Capaste) joins the International Stevia Council (ISC) as a member...
5 October 2016 | By Roy Manuell, Digital Content Producer
New Food speak to Oxfam with regard to how the exploitation of pluckers in the tea industry is being dealt with and what progress has been made over the past few years...
4 October 2016 | By New Food
Fonterra’s Anchor Uno now contains the lowest levels of sugar in any kids’ yoghurt in New Zealand, with 40% less sugar than the original Uno formulation...
Supplier compliance is mostly seen as complex, time consuming and a burden. This booklet from Muddy Boots shows how it no longer needs to be so onerous and how when done properly, can transform this data into a powerful tool for business growth...
30 September 2016 | By Asociación RUVID
Researchers in Valencia participated in a study that has debunked the association between milk and dairy products and increased cardiovascular risk...
