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Lipids: essential nutrients in our diet
Sarah Verkempinck discusses why consumers often stigmatise lipids as unhealthy, and argues why one should not forget that some lipid consumption is essential to sustain a healthy life.
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KU Leuven
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A guide to colouring foods
Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods.
news
Farmers most trusted in the food industry, says new report
An EIT Food report has put farmers at the top of the tree when it comes to trust in food producers, while government agencies were deemed less reliable by consumers.
article
A soup-er idea
2020's pandemic brought with it a unique challenge; food aid organisations and social grocers saw growing demand as a rising number of individuals and families struggled to make ends meet, while at the same time, farmers' usual supply chains were disrupted, causing an increase in surplus food. Here, New Food…
news
Russia’s developing agri-food sector presented with new challenges
A special issue of the open-access peer-reviewed Russian Journal of Economics has claimed that although Russia has significantly developed its agri-food sector, the country has been presented with a number of new challenges.
news
Using ultrasound to check the crystallisation of chocolate
6 June 2016 | By Victoria White, Digital Content Producer
Scientists have discovered that it is possible to detect differences in the crystallisation of cocoa butter with ultrasonic waves...
