news
What is the link between diet and cancer?
Researchers have created a tool that can improve understanding of subtle metabolic types of dietary nutrients and disease.
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Ingredients
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Research shows impact of ‘hyper-palatable’ foods across four diets
The new findings may provide clearer guidance about the hyper-palatable food you put on your plate.
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Australia-UK FTA to serve up new seafood options for the UK
Dylan Skinns, Austral Fisheries’ General Manager for Sales and Marketing, reveals Austral’s unique seafood offering and how the Australia-UK FTA will help deliver these new, distinctively Australian, culinary options to UK consumers.
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Do insects have the consumer seal of approval?
A study has revealed that most people view insects as an alternative and sustainable source of food for the future.
news
Beans in toast could revolutionise British diets
Scientists are aiming to transform British diets by adding more UK-grown faba beans into the nation’s daily bread.
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Making a success of low-carb pasta
New Food hears how It’s Skinny is breaking the mould in a traditionally high-carb category and the ways in which the business is evolving.
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Food solutions for a sustainable tomorrow
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
whitepaper
Application note: PFAS in meat, fish, and egg by automated SPE-LC-MS/MS
PFAS determined in QuEChERS extracts of meat, fish, and egg by automated WAX-SPE cleanup coupled to LC-MS/MS with LOQs ranging from 0.01 to 0.05 μg/kg
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It’s the most wonderful (expensive) time of the year!
After a year of soaring food inflation rates, could this year’s Christmas dinner be your most expensive yet? New Food’s Grace Galler investigates…
whitepaper
Application note: Sensory directed flavour analysis of Pea-Based Tuna
Adding olfactory detection of sensory-active compounds to GC-MS analysis provides crucial information when replicating flavours in plant-based foods
video
Soy sauce isn’t just for sushi!
Taku Miyazaki explains how Kikkoman's sales have changed since the pandemic and how the manufacturer has adapted, and addresses the unfolding soy sauce scandal in China.
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Sugars and sugar substitutes testing
Waters Corporation presents an overview of its liquid chromatography solutions for the routine testing of sugars and sugar substitutes in beverages.
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New Food Issue 6 2022
Issue 6 of New Food is out now - enjoy more than 50 pages of food safety analysis, new product innovation and application notes.
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Why launch a plant-based product now? With BENEO…
Live from Food Ingredients Europe at Expo Porte de Versailles in Paris, Joshua Minchin interviews Pierre Donck of BENEO and Jos Hugense of Meatless on their new plant-based product.
news
Recall roundup: Listeria, elevated levels of iodine, unsafe poppy seeds and mislabelling
In this week’s roundup of global food recalls, there are several incidences of undeclared allergies in the UK and States, plastic contamination in Canada, reports of thebaine in poppy seeds from the Food Standards Australia New Zealand, and more.
