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An open mind
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
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The consumer
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Analysis provides evidence for salt reduction as key public health strategy
Through a collaboration between the Wolfson Institute, Queen Mary University of London and Action on Salt, the analysis looked at the effect of salt reduction on blood pressure.
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The future of protein
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
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Tackling global food and water challenges through international collaboration
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
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The power of cassava in the plant-based movement
Here, New Food hears from five experts about the opportunities and challenges of a plant-based diet, as they present a case study on cassava leaves and the ingredient’s untapped potential.
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Are we using too much salt?
Has consumers’ love for salt been a personal choice or one that industry has forced upon them? Action on Salt's Sonia Pombo explores.
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Greater transparency for Danone’s baby formula
Danone has launched a service that will enable customers and retailers to trace the journey of its baby formula products from farm-to-fork, and verify its quality and authenticity.
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Researchers use cranberries and citrus fruit to eliminate noroviruses
A team of Canadian researchers have developed a treatment combining fruit extracts and irradiation to prevent outbreaks of foodborne infections.
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Barry Callebaut opens 3D printing studio for creative chocolatiers
Barry Callebaut has opened the world’s first personalised 3D printed chocolate at scale, enabling the design of unseen and bespoke chocolate creations.
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Ensuring the safety of THC dosage in CBD oils
There is debate over whether CBD oils offer health benefits, which can be attributed to its rising popularity. But the assessment of CBD oils is a complex task, particularly due to the potential for oils to contain undeclared traces of delta-9-tetrahydrocannabinol. Six experts from the University of Chemistry and Technology,…
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EFSA highlights consumer food safety attitudes in pre-accession countries
EFSA has added additional evidence to its Eurobarometer on food safety from Albania, Montenegro, North Macedonia, Serbia and Turkey, which generates insight on consumer attitudes and knowledge of food safety.
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Recall roundup: yoghurt, pudding, lasagne, noodles and chocolate
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
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Are consumer beer drinking habits changing?
FMCG Gurus’ Will Cowling explains how the recent trend of health and indulgence must be reflected in the alcohol industry, but questions whether beer drinkers are actually changing their consumption habits.
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FSA publishes latest levels of antimicrobial-resistant bacteria in chicken
The two annual surveys tested fresh chicken on sale in the UK, with one looking at certain types of antimicrobial-resistant (AMR) E. coli, and the other at AMR campylobacter. The results are from Year Four of the surveys (2017 to 2018).
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Research suggest plant-based diets can decrease heart disease risk
The research from the American College of Cardiology studied women over a 10 year period to track how plant-based diets reduced the risk of coronary heart disease (CHD).
