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Ingredients In-depth Focus – April 2021
Our latest Ingredients In-depth Focus discusses food innovations and sustainable clean label products, including the promising substitution of colouring foods over colour additives.
List view / Grid view
The consumer
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Could solar-dried papaya relieve malnutrition in Ethiopia?
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.
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Income more important than good land when it comes to food security
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.
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Carbon labelling: the focus shifts from calories to climate
Susan Brownlow explains why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption.
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Plant-based seafood on the menu at fast food chain
Germany-based fast food retailer Nordsee has begun the sale of plant-based versions of some of its most popular dishes.
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Orthorexia: Why our relationship with food is so important
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.
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Researchers create “Double Pyramid” to encourage better eating
Researchers have developed a new way to rank foods which aid both diet and sustainability goals, taking into account all seven world regions.
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Myth Breakers – spicy food helps prevent foodborne illness
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.
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Slow and steady wins the sourdough race
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
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The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
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Japanese consumers more concerned by GE livestock than vegetables
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.
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Food tribes must find common ground to solve hunger and climate change
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.
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Nuts about chips? Taking a new approach to Texas’ favourite snack
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.
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What’s the difference between milk allergy and lactose intolerance?
Most allergen data is recorded via self-reporting, which is often inaccurate as many people confuse intolerances with allergies.
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UK eats junk food most often in Europe says new survey
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.
