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The promise of pea and fava
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
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Health & Nutrition
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Everything you need to know about personalised nutrition
As we see a drive for functional food, New Food’s Editor, Bethan Grylls, interviews Dr Jeffrey Blumberg on the topic of personalised nutrition to see whether this could be the next megatrend.
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Nutrition and health claims on functional foods in the EU
As we see increasing interest in functional foods, Professor. Dr. Hans Verhagen offers an overview of current EU regulation with regards to health and nutrition claims.
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The key to a healthy heart? You need to look at the full picture
The key to a healthy heart is a balanced diet, rather than avoiding certain foods, new research from the American Heart Association has recommended today.
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COP26: Plant-based is not the answer to climate change
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.
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Is the plant-based sector set for an investment boom in 2022?
Research suggests that plant-based products will witness a surge of investments next year, as manufacturers respond to an increase in consumer demand.
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Guide to Testing: Pesticides – are we spoilt for choice?
Read about the key topics impacting food and beverage testing labs in our latest Guide to Testing supplement.
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Panel discussion: Can food labels and product claims help consumers make informed food choices?
Join us as we discuss key challenges facing the food industry and the regulations you need to know about.
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Regenerative organic farming, Yeo Valley-style
The owner of Yeo Valley Tim Mead provides some straight talk on the promise, principles and practicalities of organic farming.
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Infographic: Reducing food waste in plant-based dairy alternatives
The demand for dairy alternatives is ever-increasing. But what is the impact of product quality throughout shelf life in the fight against food waste?
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China and US rank highest for salt content in processed food
The salt content of processed foods remains high, though some countries ranked considerably worse than others in the BMJ Open study.
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A milestone achievement to protect our future with salt
Dr Rudaba Khondker from the Global Alliance for Improved Nutrition (GAIN) speaks about recent industry and regulatory progress in promoting the Iodized Salt Act, helping to combat vitamin deficiencies and improve health in Bangladesh.
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Ultra-processed food consumption on the rise in the US
More Americans are eating ultra-processed food according to the New York University study, with researchers backing policies aimed at reducing the consumption of these foods.
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60-second news – this week’s headlines delivered to you in one minute
Is the UK facing a diabetes epidemic? Listen to this along with our other top headlines in this week's 60 second news.
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Whey protein transformation: looking to solve waste in the dairy industry
Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
