article Mushroom on the shelves for functional fungi? 26 April 2023 | By Mandy Parrett (New Food) Would you wilfully devour fungus grown on the head of a Himalayan caterpillar?1 If you’re a fan of the coveted cordyceps mushroom, aka Cordyceps sinensis, then the answer’s yes – and you’re not alone.
news Ed Sheeran hits on the ‘perfect’ saucy duo 22 February 2023 | By Mandy Parrett (New Food) Singer songwriter Ed Sheeran launches a duet of spicy sauces, Tingly Ted's, that will be available worldwide from this week.
news The world’s first Global Hygiene Summit aims to bring clarity for improved public health 11 August 2022 | By Mandy Parrett (New Food) Health and hygiene are global issues that require multinational co-operation, which Reckitt Global Hygiene Institute plans to deliver at its inaugural event.
news Measures to mitigate aflatoxin infections in US corn 9 May 2022 | By Mandy Parrett (New Food) Research has identified that the ‘corn belt’ region in the US will likely experience increased problems with aflatoxins in the near future, calling for remedial measures to head off the problem.
news Getting to grips with global acute hunger crises 4 May 2022 | By Mandy Parrett (New Food) Identifying the root of a problem such as acute hunger is particularly difficult when drivers are systemic, but the Global Network Against Food Crises is attempting just that, courtesy of its latest report.
news Eat well for you and the planet, is the message for Healthy Eating Week 2022 26 April 2022 | By Mandy Parrett (New Food) The British Nutrition Foundation has announced its intention to mark its tenth Healthy Eating Week by making it the biggest and best subscribed yet.
news Another UK supermarket is restricting sales of cooking oil 25 April 2022 | By Mandy Parrett (New Food) Further restrictions on UK shoppers are in place after Tesco was reported to be the third supermarket to limit sales of cooking oil.
news Restaurants must heed demands for sustainability, says survey 25 April 2022 | By Mandy Parrett (New Food) Sustainability is a key feature of today’s zeitgeist, but takeaways are a naughty treat that swerve the considerations of everyday principles, right? Not so, finds Deliverect…
news Healthy diet, happy mind 1 October 2021 | By Mandy Parrett (New Food) New research has revealed a clear association between a healthy diet and good mental wellbeing in an extensive study among UK school children.
news Study confirms heart health benefits of Mediterranean diet 2 July 2021 | By Mandy Parrett (New Food) Researchers in the United States have confirmed the prevalent belief that a Mediterranean style diet can help protect against heart diseases.
news ‘We don’t need civil servants, we need commercial deal makers’ says UK farming group 30 June 2021 | By Mandy Parrett (New Food) The UK farming sector is calling for urgent support from the UK Government to bolster its capacity for sustainable business operation in the absence of standards equivalence in trade deals.
news At least one hundred Finnish children contract Salmonella poisoning 29 June 2021 | By Mandy Parrett (New Food) At least one hundred children in Finland have been hospitalised due to Salmonella poisoning, according to Yle news.
news PKU Awareness Day highlights the pressing need for accurate labelling 28 June 2021 | By Mandy Parrett (New Food) Phenylketonuria (PKU) is a rare but potentially serious inherited disorder that calls for a strictly controlled diet. Groups are calling on the food industry to be more sensitive to the critical needs of these and other food-restricted consumers when it comes to labelling.
news Mondelēz International trials transparency with Triscuit brand 25 June 2021 | By Mandy Parrett (New Food) In a bid to promote transparency in the firm’s supply chain, the major US food company is trialling the capability for consumers to see precisely where the main ingredient in their Triscuit cracker comes from.
news Bold ambitions for the UK cultured meat industry brings peace for pigs 19 May 2021 | By Mandy Parrett (New Food) Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
