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The legacy of Denis Lynn
Following the tragic loss of entrepreneur, Denis Lynn, Professor Chris Elliott highlights some of his most important innovations and how he helped change the food sector for the better.
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Health & Nutrition
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The new chocolate bar?
New Food hears from protein bar brand, Barebells, on how its functional snacks are treading the lines between confectionary and health bar, and the demand for portion controlled treats.
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Could the “yuck factor” reduce meat consumption?
Researchers from the University of Exeter suggest that the “yuck factor” could be harnessed to cut down on meat consumption, which is seen by many as unhealthy and unsustainable.
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Nutritional tips to stay fit and healthy during Ramadan
Bridget Benelam of the British Nutrition Foundation offers some nutritional advice for Muslims during the holy month of Ramadan, and looks at whether fasting is actually good for your body.
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It’s a date: what goes into creating a product for Ramadan?
As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
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From emergency response to standard protocol
Daniele Sohier, Senior Manager of Global Scientific Affairs at Thermo Fisher Scientific, explains how the food testing sector united around science to develop SARS-CoV-2 solutions.
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Use pandemic to repair broken EU and UK food system, says new report
A new report has urged the EU food industry to use the pandemic to repair what it has called a broken food system, with food waste and nutrition being high on the agenda.
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The NSLP and ‘food apartheid’ in San Francisco
The US National School Lunch Program (NSLP) has come under criticism over the years, with some suggesting its structure has unsavoury foundations.
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The pros and cons of popular vegan proteins
As the essential building blocks of life, protein is a crucial element of our diets. Here, Gene Bruno explores the available protein options to satisfy vegan appetites.
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Making natural protein easy
Addressing the change in consumer demand, this article outlines why natural protein is the easy solution that meets our need to combine health, nutrition, convenience and sustainability in a single bite.
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New food solutions for cancer patients: a consumer-centred approach
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
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British Nutrition Foundation to launch Healthy Eating Week
The BNF is launching a new event to encourage people from all ages to improve their health and wellbeing by focussing on five key themes.
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Magnit joins other retailers in healthy eating initiative
Russian supermarket Magnit is teaming up with other retailers to promote healthy and sustainable lifestyles, including increasing the availability of food low in sugar, salt, and fat.
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Green Salt – a healthy salt alternative?
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
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Sugar reduction is key for a healthy future
Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
