whitepaper
Infographic: Benefits of using Enzymes in Whey Protein Applications
Biocatalysts Ltd have developed a set of natural and microbial alternative enzymes specifically to improve whey protein hydrolysates taste and texture.
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Health & Nutrition
news
New targets set to reduce antibiotics usage in UK farms
With farms responding well to previously set targets, RUMA chair Cat McLaughlin says now is the right time to 'reset'.
news
Soft drinks industry hits back at aspartame claims
New Food hears from the British Soft Drinks Association's Director General, Gavin Partington, as he defends the use of aspartame following criticism from two food safety experts last week.
article
Meet the company supporting the LGBTQ community through CBD
Out & About Founder, Wayne Carkeek, answers New Food's questions in a revealing Q&A on his company which strives to help those in the LGBTQ community.
news
As obesity levels remain steady, soft drinks industry points finger elsewhere
After successfully reducing sugar content in drinks, UNESDA, which represents the soft drinks industry in Europe, says that a more holistic approach to solving the obesity crisis is needed.
news
Kerry releases protein snack bar research whitepaper
The nutrition company has revealed what is most important to consumers when it comes to buying protein snack bars in its new research whitepaper.
news
Researchers from Japan find new way of testing for antioxidants
Professor Masashi Kunitake, who led to research group, thinks the new method of testing could lead to an increase in value for some foods, and help dictate best practice when it comes to cultivation and production.
news
Jelly Drops scoop national award for empowering dementia patients
Jelly Drops founder, Lewis Hornby, was inspired to develop the sweet after witnessing his Grandma's battle against Dementia.
article
Hybrid foods: the best of both worlds
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
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Can changing food packaging improve product nutrition quality?
Researchers from Illinois State University, North Carolina State University, University of South Carolina, and University of Maryland looked at the influence FOC nutrition labels have on brands.
article
The Radiokitchen: understanding chemical reactions during food processing
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
news
Children’s purchase power on the increase
Children are thinking carefully about their food and drink choices, swayed by healthy options and the environmental impact of products, and what's more, they have more purchase power than ever.
article
Something’s brewing
Work during Covid-19 had been an intense and unpredictable period for the brewing industry. Here, Mecca Ibrahim speaks to several brewers about their experiences – good and bad.
webinar
Plant-based dairy alternatives landscape and its technical challenges
With dynamically changing trends and more and more players entering plant-based dairy alternatives market differentiation is becoming a key.
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Judicial protection for food assistance programmes
As the COVID-19 pandemic continues to spread, Kelly Jackson from the Nationwide Food Law Group explains that federal food assistance programmes are receiving judicial protection from administration cuts.
