All Fats, oils & emulsifiers articles
-
OpinionTackling taste, cost and trust: insights from the Bezos Centre for Sustainable Protein 2026 Conference
A week on from the Bezos Centre for Sustainable Protein 2026 Conference in London, New Food Deputy Editor Ben Cornwell reflects on the ideas, debates and breakthroughs that defined the event and why the future of alternative proteins still hinges on three stubborn challenges: taste, cost and trust.
-
NewsMelt&Marble secures US self-affirmed GRAS status for fermented fat ingredient
The regulatory milestone clears the path for US sales of precision-fermented fat designed for meat, dairy, confectionery and bakery applications.
-
NewsGLP-1 boom set to disrupt UK dairy demand, AHDB analysis finds
Rising use of GLP-1 weight-loss drugs is shifting UK eating habits, cutting high-fat dairy but boosting demand for protein-rich, nutrient-dense products.
-
NewsFDA launches BHA food preservative safety re-assessment
US regulator begins comprehensive scientific review of widely used antioxidant preservative, signalling tougher scrutiny of legacy additives and potential future removals from food supply.
-
News£3m BBSRC and Defra funding to accelerate healthier UK food innovation
New £3 million UK programme will unite bioscience and industry to accelerate healthier, sustainable food products and processing innovations.
-
NewsUS resets dietary guidelines, backing more protein and fewer ultra-processed foods
New US dietary guidelines prioritise protein and whole foods while urging Americans to cut highly processed foods in major nutrition reset.
-
NewsStudy links full-fat cheese and cream consumption to reduced dementia risk
Long-term Swedish research suggests eating full-fat cheese and cream may be associated with lower dementia risk, challenging established dietary advice.
-
NewsLancet experts warn ultra-processed foods pose major global health threat
A major three-paper Lancet Series warns that rising ultra-processed food consumption is damaging global health and calls for coordinated worldwide regulation and reform.
-
ReportGuide to testing: precision, protection and progress in food manufacturing
Across the global food sector, testing has evolved from a procedural requirement to a cornerstone of trust. The Guide to testing shows how experts are tackling digital threats, ensuring product safety, and building resilient systems that protect consumers while accelerating novel food approvals.
-
NewsFSA launches precision fermentation innovation research programme
The new innovation research programme aims to accelerate regulatory support for precision fermentation and other emerging food technologies.
-
ArticleEngineering compliance: ingredient innovation driving the future of non-HFSS products
ChemBizR Senior Analyst Shivani Nainwal explores how bold ingredient innovation is driving HFSS-compliant food reformulation in the UK, transforming products and helping shape a healthier future ahead of the January 2026 deadline.
-
ArticleUltra-processed foods: what everyone’s missing
Health activist Steve Bennett unites the puzzle pieces to reveal why ultra-processed foods are so damaging to health. Suggesting sensible steps for manufacturers and consumers alike, he relates how we can regain control of our diets and live healthier lives.
-
NewsBreakthrough study: how herring roe omega-3 can boost health & performance
Anglia Ruskin University and Arctic Bioscience are leading a major study on herring roe omega-3, exploring its impact on exercise recovery and healthy ageing. Could this nutrient revolutionize sports nutrition and functional foods?
-
NewsGlobal food prices show mixed trends in 2024, reports FAO
Despite a 2.1 percent average annual decline, 2024 saw a volatile food commodity market, with sugar and cereals dropping, while vegetable oils, dairy, and meats surged.
-
NewsDensimetric sorting can improve the quality of olive oil
Scientists discover a cost-effective, density-based method to sort olives, significantly enhancing extra virgin olive oil’s quality and flavour.
-
ArticleNew Food Issue 1 2024
In the first 2024 print issue of New Food, we feature exclusive content from leading industry experts and thought leaders discussing: the latest advancements and campaigns that are impacting the food safety sector; the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in ...
-
NewsResearchers join forces with chocolate industry to maximise use of cocoa fruit
Efforts are focused on investigating the potential for making maximum use of the cocoa fruit, which would increase the profitability of cocoa cultivation while making chocolate a healthier indulgence.
-
NewsWanda Fish unveils new cell-cultivated bluefin tuna prototype
Considered the pinnacle of tuna species, bluefin tuna is a costly and unsustainable luxury product. But now, Wanda Fish has unveiled a new alternative with its first cultivated bluefin tuna toro sashimi.
-
ArticleMineral oil in food: how can we determine MOSH and MOAH?
Shimadzu explain how it can provide a fully automated testing solution for the determination of mineral oils in food and food packaging.
-
ArticleMacadamia's magic moment: an on-trend nut for healthy new foods
Why the sudden discourse about macadamias? Colleagues from the World Macadamia Organisation (WMO) explain why the time is ripe for consuming more of these prized fruits.