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Taste and consumer friendliness ranked below naturalness for German citizens, but were the main focus for consumers in France and the UK, followed by value for money and naturalness.
New Food advisory board member, Jaclyn Bowen, hears from Scott Sensenbrenner, CEO of Enzymedica, to discuss how coral reef restoration is vital for global sustainability.
THP has released its fifth Flavour & Trend Forecast for 2020 – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
Tests of 168 baby foods from major manufacturers found 95 percent contained lead, 73 percent contained arsenic, 75 percent contained cadmium and 32 percent contained mercury.
Fourteen global cities have committed to the C40 Good Food Cities Declaration, in order to promote and preserve the health of citizens and the planet.
New Food attended the Pukka Herb event ‘Before we really need antibiotics, what are the healthy alternatives?’ to discover how natural options might help secure the future of antibiotics.
The researchers compared the bacteria in conventional store-bought apples with those in visually matched fresh organic ones.
The use of antibiotics as components of antibacterial films can lead to the emergence of resistant strains of bacteria, whereas chitosan compounds do not have this disadvantage.
In a two part series, Vincent Walsh and David Haley explore how agroforestry, as used by ancient cultures, offers a technique to maximise food production while supporting natural ecosytems.
Researchers have identified key transport proteins which contribute to creating a healthy early-life gut bacterial community.
Redefine Meat is developing plant-based, animal-free meat using industrial 3D printers and expect the results to have a huge impact on the meat market.