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A new project is hoping to make better use of the papaya harvest to relieve malnutrition in Ethiopia by creating more low-cost food options.
Researchers from Dartmouth College found that the quality of agricultural land was not as important as household income when it comes to predicting food insecurity.
Susan Brownlow outlines why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption.
Germany-based fast food retailer Nordsee has begun the sale of plant-based versions of some of its most popular dishes.
Registered nutritionist, Sophie Bertrand, shines a light on a less well-known eating disorder – Orthorexia – and explains why the messaging around nutrition can be unhelpful at best, and damaging at worst.
Researchers have developed a new way to rank foods which aid both diet and sustainability goals, taking into account all seven world regions.
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.
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.
Carel du Marchie Sarvaas explains why improving animal health and well-being is central to preventing malnutrition in humans and will make the global food supply more sustainable.
New Food’s Joshua Minchin interviewed J.C. Taylor III from Texas Star Food and Nut to find out more about its almond-based chips ‘Nutchos’ and sustainability policies.
Most allergen data is recorded via self-reporting, which is often inaccurate as many people confuse intolerances with allergies.
Belgium came in at second place on the list of countries surveyed, while Austria and the Netherlands were found to eat the least junk food per month on average.