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Elpida Gailani, Co-founder of Bonraw, explains how a shift in consumer attitude has allowed exploration into alternative sweetener sources, such as from the naturally sourced ingredient xylitol.
The call comes as a BBC investigation has discovered a large number of sellers on Facebook Marketplace offering unregulated foods without hygiene ratings.
The Food Standards Agency's Biannual Public Attitudes Tracker monitors consumer attitudes towards food-related issues, such as food safety, food health, labelling and transparency.
In this study, the researchers looked at data from 33,931 women in the Nurses' Health Study (NHS) to evaluate the association between nut consumption and overall health and well-being in ageing.
A recent Dupont safety assessment of the biotechnologically produced human milk oligosaccharide 3-Fucosyllactose (3-FL) has demonstrated the safe use for food and dietary supplements in infants.
This webinar will highlight sample preparation and chromatography contributions in LC-MS/MS workflows for PFAS and GenX compounds.
The increase is said not to represent a rise in the number of people getting ill, but instead in the number of cases that can be attributed to food.
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
Ahead of his presentation at Food Integrity 2020, Bart Ingredients’ Head of Food Defence, Gideon Ashworth, outlines the company’s approach to ensuring authenticity of ingredients across the supply chain.
Through a collaboration between the Wolfson Institute, Queen Mary University of London and Action on Salt, the analysis looked at the effect of salt reduction on blood pressure.
The Food Safety Authority of Ireland report found that some cereals and yoghurts contained extremely high levels of sugar, fat and saturated fat.
Here, New Food hears from five experts about the opportunities and challenges of a plant-based diet, as they present a case study on cassava leaves and the ingredient’s untapped potential.
The scientists highlighted that more and better research on antibiotics in animals is urgently needed to help guide decision-making on the best and safest use of antibiotics in future.
Has consumers’ love for salt been a personal choice or one that industry has forced upon them? Action on Salt's Sonia Pombo explores.
