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Prenatal vitamin E supplementation may lower peanut allergy risk in newborns
Prenatal vitamin E supplementation may reduce newborn food allergy risk, offering potential for early intervention strategies.
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Breakthrough study: how herring roe omega-3 can boost health & performance
Anglia Ruskin University and Arctic Bioscience are leading a major study on herring roe omega-3, exploring its impact on exercise recovery and healthy ageing. Could this nutrient revolutionize sports nutrition and functional foods?
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Ferrero reports strong financial growth despite cocoa price volatility
Ferrero's financial success continues, with an 8.9 percent increase in turnover to €18.4 billion, despite economic challenges and rising cocoa costs.
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Arla accused of ‘greenwashing’ and creating a sustainability ‘fairytale’
Arla is accused of 'greenwashing' as a new report alleges the dairy co-op has weak climate policies and misleading sustainability claims.
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Investing in alternative proteins can secure Germany’s food leadership, new report finds
A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
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New mercury-reducing packaging solution sets a safer standard for canned tuna
Researchers at Chalmers University of Technology have developed a packaging solution that reduces mercury content in canned tuna by 35 percent.
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Lessons from Coca-Cola’s product recall: navigating legal, reputational and brand challenges
New Food’s Assistant Editor Ben Cornwell spoke to Suzanne Gallagher, senior associate at Withers, about Coca-Cola’s recent product recall, exploring the legal and reputational challenges businesses face and strategies to mitigate future risks.
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Healthy gut bacteria that feed on sugar analysed for the first time
Scientists at the University of Birmingham have analysed Akkermansia muciniphila, a gut bacterium that feeds on mucus sugars, revealing its role in gut health and disease prevention.
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The science of perfect baking: how NIR technology elevates every batch
NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.
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WRAP and IFWC launch WRAP EU to fight food waste in Europe
The newly formed WRAP EU aims to tackle food waste, promote circular living and reform food systems across Europe’s hospitality sector.
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The European Food Fraud Community of Practice heralds a new era of food integrity
This week, Professor Chris Elliott reveals the launch of a new community initiative that aims to serve generous portions of safe honest food for Europe and beyond.
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Coca-Cola recalls drinks across Europe over chlorate safety concerns
Coca-Cola recalls batches of its popular drinks in Europe due to elevated chlorate levels, urging customers to check affected product codes.
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New study confirms Irish potato famine pathogen originated in the Andes
Groundbreaking new research identifies the Andes as the origin of the Irish potato famine pathogen, reshaping efforts to combat crop diseases.
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On food security the UK State is a joke
It could be argued that Clive Black is not entirely happy with the UK Government’s efforts to improve the food industry…
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Alfa Laval announce new food innovation centre in Denmark to address global food challenges
Alfa Laval’s new Food Innovation Centre aims to transform global food production with sustainable, cutting-edge technologies and solutions.
