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In a new series, New Food takes a look at some of the more well-known myths around food and subject them to scientific rigour. In this instalment, Lindell Bromham examines the link between spicy food and foodborne illnesses.
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
The study also found that the way in which the topic of gene editing is presented to consumers can have an impact on their response.
Respondents from both countries are reducing their carb consumption in a trend seen across five surveyed nations, as low-carb and keto diets gain popularity.
Two people have reportedly fallen ill after being infected with Vibrio parahaemolyticus in New Zealand, with authorities in the country urging consumers to cook mussels thoroughly.
Taking advantage of a natural alarm clock present in plants could help increase crop yields say researchers, in a bid to feed a growing population.
Arun Chauhan and Esther Phillips outline the dangers cybercrime poses to the food industry and ask whether businesses are truly prepared for a criminal attack.
An increased attention on both physical and mental health has been cited as a cause of the growth of nolo products, which are increasingly popular among younger consumers.
Kerry is confident that the acquisition will enable it to expand its customer base in China, where the Jining group is one of the major players in the savoury flavour and prepared food markets.
New Food's Junior Editor spoke to the heads of three world-famous food markets to understand the impact the coronavirus crisis has had on them; we also hear their views on what needs to be done to encourage more people into the halls and stalls of these historic locations.