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A major three-paper Lancet Series warns that rising ultra-processed food consumption is damaging global health and calls for coordinated worldwide regulation and reform.
Across the global food sector, testing has evolved from a procedural requirement to a cornerstone of trust. The Guide to testing shows how experts are tackling digital threats, ensuring product safety, and building resilient systems that protect consumers while accelerating novel food approvals.
The new innovation research programme aims to accelerate regulatory support for precision fermentation and other emerging food technologies.
ChemBizR Senior Analyst Shivani Nainwal explores how bold ingredient innovation is driving HFSS-compliant food reformulation in the UK, transforming products and helping shape a healthier future ahead of the January 2026 deadline.
Health activist Steve Bennett unites the puzzle pieces to reveal why ultra-processed foods are so damaging to health. Suggesting sensible steps for manufacturers and consumers alike, he relates how we can regain control of our diets and live healthier lives.
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?
Despite a 2.1 percent average annual decline, 2024 saw a volatile food commodity market, with sugar and cereals dropping, while vegetable oils, dairy, and meats surged.
Scientists discover a cost-effective, density-based method to sort olives, significantly enhancing extra virgin olive oil's quality and flavour.
In the first 2024 print issue of New Food, we feature exclusive content from leading industry experts and thought leaders discussing: the latest advancements and campaigns that are impacting the food safety sector; the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in…
Efforts are focused on investigating the potential for making maximum use of the cocoa fruit, which would increase the profitability of cocoa cultivation while making chocolate a healthier indulgence.
Considered the pinnacle of tuna species, bluefin tuna is a costly and unsustainable luxury product. But now, Wanda Fish has unveiled a new alternative with its first cultivated bluefin tuna toro sashimi.
Shimadzu explain how it can provide a fully automated testing solution for the determination of mineral oils in food and food packaging.
Why the sudden discourse about macadamias? Colleagues from the World Macadamia Organisation (WMO) explain why the time is ripe for consuming more of these prized fruits.
Claudia Lordao, Group Marketing Manager for Marquis Macadamias discusses emerging trends in the macadamia industry and why global demand for macadamia products is growing.
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
