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Mealworm protein extraction shows anti-diabetic benefits
In a groundbreaking new study, The Journal of Food Science compared four different methods for extracting mealworm protein.
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Health & Nutrition
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US children now see fewer unhealthy food and drink ads, but exposure remains high
Despite a significant drop in food and drink ads during kids' TV shows, a study reveals that US children under 12 still see over 1,000 food-related ads annually, mostly for unhealthy products.
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eBook: Mastering food quality: Innovative analytical solutions for optimised laboratory operations
Are you looking for advanced methods for food testing to ensure safety, quality and efficiency in your lab operations?
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Plant-based diets have potential to reduce greenhouse gas emissions
A new study has found that a shift towards plant-based diets could reduce global food emissions by 17 percent, with affluent countries benefitting most.
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Parental eating behaviours strongly influence children’s dietary patterns
New research has found that parents can help to shape healthy eating behaviour in their children by how they themselves eat.
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Decoding demand: How AI can kick start product development
For New Food, the Almond Board of California's Harbinder Maan discusses how ABC has partnered with BOSH! and Tastewise to utilise AI to analyse consumer trends, empowering food manufacturers to innovate with almond-based products that align with rapidly changing market demands.
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Researchers utilising AI to support consumers in US food deserts
University researchers across the US are working to develop a new AI-powered tool that will help businesses operating in food deserts to give more nutritious choices to consumers.
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German consumers open to animal-free cheese alternatives
A new University of Göttingen study has found that consumers in Germany are open to precision fermentation cheese, on the basis that they are informed about the benefits and high quality of the product.
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“A product of its time”: Behind the scenes of monk fruit decoctions “not novel” ruling
With the FSA confirming that monk fruit decoctions are “not novel” foods, David Thorrold sat down with New Food to explain the process behind the ruling and his visions for the future of this natural sweetener.
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Many US consumers unsure of how to heat food to prevent illness
A new survey has found that many US consumers do not know the correct temperatures to heat food to in order to kill viruses, and are unaware of the risks of drinking unpasteurised milk.
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New breakthrough sees Nestlé cut fat in milk powder by 60%
Nestlé R&D teams have identified a method to reduce the fat present in milk powder by up to 60%, without compromising on quality, taste and texture.
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Digital ordering platforms drive unhealthy choices and higher spending, says new research
The study found that digital ordering platforms such as touchscreen kiosks, tabletop tablets and app-based delivery services significantly influence consumer behaviour.
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New study finds PFAS increasingly being added to US pesticide products
A comprehensive review has found that 14 percent of all US pesticide active ingredients are PFAS - known as 'forever chemicals'.
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Tate & Lyle unveils new stevia composition
The new stevia composition offers a more cost-effective solution without sacrificing the high quality sugar taste profile.
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Ultra-processed foods responsible for majority of UK adolescents’ calorie intake
New research from Cambridge and Bristol has found that roughly two-thirds of UK adolescents' daily calorie intake comes from ultra-processed foods.
