Why are consumers and manufacturers choosing almonds?
With plant-based alternatives showing no sign of slowing down in terms of growth, New Food asks why one nut seems to be dominating as a key ingredient.
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With plant-based alternatives showing no sign of slowing down in terms of growth, New Food asks why one nut seems to be dominating as a key ingredient.
A new study has suggested that replacing margarine and other fats with olive oil could reduce the risk of cardiovascular disease, though other scientists say more research is needed to prove this.
Global ingredients manufacturer Cargill has committed to removing iFTAs to comply with a World Health Organization initiative to reduce the amount of iFTAs in the global food supply chain.
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
The momentum for green chemistry and more sustainable products is gaining. Consumers are demanding more biobased, less toxic, and more ‘natural’ products, showing a definite move away from petroleum-based products, towards renewables. Here, Alejandro Marangoni explains that oxidative stability must be ensured to achieve an effective transfer.
In New Food's latest Food Safety stories find out how private food safety standards are impacting global agri-food supply chains and ways in which crisis management has evolved since Covid.
In this two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers around olive oil, including quality, shelf life and sustainability.
New Food's latest Food Safety In-depth Focus explores the concept of natural preservatives for meat and the use of hyperspectral imaging as an alternative to method for rapid analysis, plus so much more!
Kevin Nott from Oxford Instruments and Tim Lumb from ALS Global shared their expertise on the current and future use of time domain (TD) NMR and benchtop NMR spectroscopy for measuring food composition and authenticity.
Gary Lewis, Head of Oils and Fats at KTC Edibles and president of The National Edible Oil Distributor's Association, looks at palm oil, the issues surrounding sustainability, and what food companies can do to make the right purchasing decisions.
Experts from Analytik Jena recently discussed techniques for edible oil analysis by means of elemental analysis, atomic spectrometry and UV/Vis spectroscopy. Here are the webinar highlights…
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
Tassos Koidis of Queen’s University Belfast tackles the belief that olive oil should be avoided for high temperature cooking
The fruits of one of the world’s oldest known cultivated trees, olives have long been revered for both their strong unique taste and health benefits. New research from China has now paved the way for enhancement of these qualities to satisfy their high demand.