news
Artificial sweetener linked to higher rates of heart attack and stroke
A Cleveland Clinic study has revealed that erythritol, a commonly used artificial sweetener can be associated with an increased risk of heart attack and stroke.
List view / Grid view
Baking
article
Honey: Much more than a sweetener
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.
article
Updating and improving UK bread laws
Real Bread Campaign coordinator Chris Young says that change is long overdue but that the UK Government is ignoring the needs of shoppers and small bakery owners.
article
Pancake Day: from a plain past to protein-packed present
From religious beginnings to a social media craze. How has Shrove Tuesday changed over time? Simon Parker discusses pancake popularity in 2023.
news
Food colouring may “damage” the human gut
Nanoparticles in food colouring and anti-caking agents may “damage parts of the human intestine”, according to new research.
news
Recall Roundup: Listeria monocytogenes and undeclared allergens
This week, New Food looks at recalls that have occurred in the UK and US, including a potential Listeria monocytogenes contamination in various products.
news
Beans in toast could revolutionise British diets
Scientists are aiming to transform British diets by adding more UK-grown faba beans into the nation’s daily bread.
news
Recall roundup: Salmonella and undeclared allergens
Read our latest recall round up to find out about products being recalled in the UK and US.
news
Kerry to sell its Sweet Ingredients Portfolio
Kerry Group has announced that has entered into exclusive negotiations to sell its Sweet Ingredients Portfolio to Advent International’s portfolio company IRCA.
article
Sensory seekers: altering the eating experience
St Pierre Groupe’s NPD Manager, Lynsey Edge, explains how suppliers can bring out high quality sensory attributes within food and drink as they deliver against the demands of today’s consumer.
article
Getting what you need, not what you want
Stephen Goldman, Chief Science Officer at Kaycha Labs, reveals why testing labs with integrity are the best insurance policy for cannabis infused food and drink producers.
article
What is Barry Callebaut’s second generation chocolate?
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
article
Browning-related advantages of sc-FOS (GOFOSTM)
Dr Fernando Schved, VP R&D, Support and CSO, GALAM Ltd, explores the benefits of short-chain fructo-oligosaccharides for improved product formulation.
article
The role of enzymes in the emerging sustainable food system
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
article
Re-inventing in-store bakeries
Paul Baker, Co-founder of St Pierre Groupe, analyses in-store bakeries and how they can be reinvented.
