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Researchers have unveiled a new database mapping the microbiomes of over 2,500 foods, revealing crucial insights into food safety, quality, and potential health impacts.
Fruit compounds within coconut and citrus plants could protect your teeth
In a groundbreaking new study, The Journal of Food Science compared four different methods for extracting mealworm protein.
New research has found that washing alone could be insufficient to prevent pesticide ingestion from produce and that peeling would be required to remove potential contamination.
Following a recent trip to South East Asia, Professor Chris Elliott considers the role that nuclear science and technology can play in tackling food insecurity across the region, and shares his insight into current research and future opportunities in this space.
With the FSA confirming that monk fruit decoctions are “not novel” foods, David Thorrold sat down with New Food to explain the process behind the ruling and his visions for the future of this natural sweetener.
In the latest instalment of Recall Roundup, New Food highlights recent food and beverage recalls in Australia and the UK.
Professor Chris Elliott delves into why vegetable oils are particularly prone to food fraud, examining historical cases, current vulnerabilities, and potential solutions.
A new study of the environmental impacts of a country’s food purchasing behaviour has highlighted the positive environmental impact of consumers making simple grocery swaps with like-for-like products.
The new study tested the idea that people are more likely to adopt healthy food choices if they feel like they belong to the same group or community as those who are promoting healthy eating habits.
Shanghai Academy of Agricultural Sciences researchers have developed a rapid detection method for seafood pathogen Vibrio parahaemolyticus, which has the potential to significantly reduce the risk of foodborne illness from seafood.
From 1 May 2028, live exports of sheep by sea will be banned in Australia, confirms the Australian Government.
Here, Nick Sherwood and Stephen Edwards explain how UK foodservice operators have been embracing Australian red meat as a high-quality, sustainable alternative to other imported beef and lamb options from around the world.
Professor Chris Elliott reflects on his visit to Xi'an, China, drawing parallels between ancient food security strategies and modern challenges.
Researchers from the University of Sydney have found that menu items on major online food delivery outlets are “missing nutritional information”.
