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17 April 2018 | By George Smith (New Food)
The tradition of chance meeting science continues after scientists 'inadvertently' engineer an enzyme better at breaking down plastics than its natural counterpart.
13 April 2018 | By George Smith (New Food)
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 April 2018 | By George Smith (New Food)
The Chinese Government's latest announcement in an escalating trade war triggered by the United States' decision to impose tariffs on aluminium and steel.
3 April 2018 | By George Smith (New Food)
China has followed through with a two-week-old threat to impose tariffs on 128 American exports, 96 of which are food products.
28 March 2018 | By George Smith (New Food)
New analysis from the Weizmann Institute using the concept of opportunity costs suggests hundreds of millions more could eat from the same resources if we switched to plant-based diets.
27 March 2018 | By George Smith (New Food)
A new study indicates changes in the Canadian diet corresponded with increased US exports and investment in the Canadian food and beverage sector.
23 March 2018 | By Anna Lambert (New Food)
“Our customers are at the centre of our thinking when it comes to offering great dinner experiences. Green Chef has a groundbreaking approach to its organic menus and will be the perfect addition to HelloFresh’s meal plans,” said Tobias Hartmann, President for North America at HelloFresh. “HelloFresh will now offer…
22 March 2018 | By George Smith (New Food)
The process of making wine wastes around a quarter of the grape, discarding stalks, seeds and skins to landfill. Now researchers have found a way to repurpose that once useless residue.
21 March 2018 | By George Smith (New Food)
On any given day, 20 per cent of Americans account for nearly half of U.S. diet-related greenhouse gas emissions, and high levels of beef consumption are largely responsible, according to a new study from researchers at the University of Michigan and Tulane University.
21 March 2018 | By Ryan Clarke (New Food)
It's an age-old debate for coffee lovers. Which is better: arabica beans with their sweeter, softer taste, or the bold, deep flavor of robusta beans? A new study by WCS, Princeton University, and the University of Wisconsin-Madison appearing in the journal Scientific Reports has taken the question to unlikely coffee aficionados: birds.
16 March 2018 | By George Smith (New Food)
The US Department of Agriculture (USDA) has awarded grants worth a total of US$2.6 million to support the initial development of 27 agriculture and food production university projects.
12 March 2018 | By George Smith (New Food)
As cultured meat appears increasingly promising, anxieties are coming to the surface over how consumers will be able to distinguish between beef harvested in the 'traditional manner' and waves of alternatives.
8 March 2018 | By George Smith (New Food)
Using USDA specifications and its own standards, Walmart has created an algorithm that prioritises the flow of perishable goods worldwide.
8 March 2018 | By George Smith (New Food)
As tensions escalate over Donald Trump's proposed steel and aluminium levies, the EU has allegedly been drawing up a retaliation list.
2 March 2018 | By George Smith (New Food)
The Endocrine Society has called the FDA's conclusion that BPA is safe for the currently authorised uses in food containers and packaging "premature".
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