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Next-generation sweeteners
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
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Health & Nutrition
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How sweet is it? Variations in sugar testing methods
The Life Science Business of Merck recently led a New Food webinar featuring the expertise of Dr Yanqi Qu. Here, we offer you some of the key takeaways…
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Managing stress through nutrition
Rachel Marshall of Fonterra explains the connection between food and mood, as she examines the current state of consumer mindsets and the shift towards holistic health.
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Spanish researchers detect several strains of Listeria in pigs
By identifying the virulent strains in pigs, control and monitoring processes for Listeria could be improved.
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The problems of dietary simplification
New Food's Editor looks at the issue of dietary simplification and how a lack of biodiversity is impacting both health and food security.
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Holding true: food product claims and regulations
Arundhati Kasbekar discusses the importance of food product claims and examines some of the regulations industry must adhere to across the globe.
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A daily avocado keeps your gut microbes happy
A study conducted by scientists at the University of Illinois found that avocados help to break down fat in the body and improve gut health.
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FDA approves genetically modified pigs for human consumption
The genetically altered pigs approved by the FDA do not produce alpha gal sugar, which can cause an allergic reaction in some people.
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Enzyme is key to unlocking carrot’s super power
Scientists from the University of Illinois claim that in order to harness the cholesterol-battling abilities of carrots, a genetic variation is required.
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Nestlé launches plant-based meat line in China
Nestlé has launched its own line of plant-based meat in China, as attitudes towards meat look like they may be shifting.
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Children’s health before profits
Research from academics across the US has revealed unhealthy food advertising has made its way onto educational websites and devices in recent months.
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What impact has 2020 had on progress in the food industry?
Stuart Kelly from Lloyd's Register reviews his 2020 predictions and examines how the COVID-19 pandemic has affected progress in the food sector.
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Could the African Yam Bean help solve hunger issues in Africa?
According to scientists, the legume's high protein content makes it a better source of food than maize or cassava which are commonly eaten in Africa.
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Could sous vide cookng make meat easier to digest?
Could beef cooked via sous vide be easier to digest than boiled or roasted beef? Researchers certainly think that’s the case.
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New Food Issue 6 2020
Issue 6 2020 of New Food is available to read online, featuring stories on food safety, confectionery, ingredients and our Application Note Supplement...
