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Would supporting bees drive down food prices?
The key to spiralling food prices could lie in supporting pollinators such as bees, which research suggests can stabilise crop yields in an uncertain time.
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University of Reading
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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.
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Fuelling the future of the UK flavour industry
The UK Flavour Association explains the dynamic roles available in the flavour sector, how companies can attract new talent and the future of the flavour sector.
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Enzyme enrichment could make bread a superfood
Via the addition of an enzyme during baking, a study has demonstrated that bread can improve blood flow and aid the vascular system.
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The devil is in the detail when it comes to health claims
A team of researchers are taking a fresh look at the way health claims are worded. New Food's Joshua Minchin reports.
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Research finds US food production unpopular among Brits
Research identifies discomfort from Brits over US food production methods, such as chlorine-washed chicken, and shows favour for EU systems despite Brexit stance.
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Hybrid foods: the best of both worlds
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
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Gen Z’s food FOMO is driving food waste
Research finds that impulsive and diverse food choices among young people is contributing towards the food waste problem.
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The rise of hybrid meat
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
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Sugar reformulation: sweet but not so simple
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
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The power of cassava in the plant-based movement
Here, New Food hears from five experts about the opportunities and challenges of a plant-based diet, as they present a case study on cassava leaves and the ingredient’s untapped potential.
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Novel biomarkers identified to measure dietary intake of flavanols
Researchers at the University of Reading, the University of California, Davis and Mars, Incorporated, have reportedly identified and validated the first biomarkers for flavanol and procyanidin intake at scale.
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A varied diet means healthier fat levels in lamb
A secret to lamb with healthier fat levels could be growing unloved and unwanted in your unkempt lawn, scientists have found.
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Campden BRI appoints new head of regulatory affairs
8 February 2017 | By New Food
Campden BRI has recruited a new head of regulatory affairs to support the ongoing expansion of its labelling and regulatory support service...
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Confectionery: Creating food structure out of thin air!
2 January 2014 | By K. Niranjan, University of Reading
Bubbles are always perceived to represent the best in food and drink. Their presence and characteristics have dominated our perception of the quality of traditional products such as bread, champagne, ice creams and let’s not forget the good olde beers! In recent years, there has been a constant flow of…
