As we see a drive for functional food, New Food’s Editor, Bethan Grylls, interviews Dr Jeffrey Blumberg on the topic of personalised nutrition to see whether this could be the next megatrend.
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The key to a healthy heart is a balanced diet, rather than avoiding certain foods, new research from the American Heart Association has recommended today.
Is the UK facing a diabetes epidemic? Listen to this along with our other top headlines in this week's 60 second news.
It’s hoped the funding will help elevate the US to a position of leadership within the cultured protein sector, which is seen a key solution to reducing the climate impact of the food industry.
How much of our food is produced as a result of forced labour? A new study has suggested that a large proportion of US fruit and vegetables fall into the “high risk” category of being produced through forced labour.
Artisanal cheesemaking is an emerging industry in the US, peeking through the stronghold of the traditional mass-produced cheese for which it’s known.1 However, recent research reveals that this small-scale dairy community is in need of support if it’s to thrive in the future.
The study researchers say that their results provide legal evidence for proposed changes in whole grain labelling regulations.
A new analysis approach, developed by researchers at Tufts University Friedman School of Nutrition Science and Policy, could help identify when and where to conduct food safety inspections.
The study assessed each child's diet as poor, intermediate or ideal, based on three validated dietary scores, all of which are designed to measure adherence to accepted nutritional guidelines.
Researchers, led by Tufts University, have found that myoglobin increases the proliferation and metabolic activity of bovine muscle satellite cells, as well as creates texture and colour more comparable to beef.
Researchers have conducted a long term study on the effect of food labels on consumers' choices, and how it affects intake of fat, sodium and calories...
A team researchers have concluded that a policy floated by America's Food & Drug Administration (FDA) to introduce a voluntary sodium reduction scheme could prevent nearly half a million cases of cardiovascular disease (CVD).
6 May 2016 | By Victoria White, Digital Content Producer
Engineers have demonstrated that fruits can stay fresh for more than a week without refrigeration when coated in an odourless, biocompatible silk solution...