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Bridget Benelam of the British Nutrition Foundation offers some nutritional advice for Muslims during the holy month of Ramadan, and looks at whether fasting is actually good for your body.
As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
John Holah, Principle Corporate Scientist at Kersia, reflects on the impact that the Covid pandemic has had on cleaning and hygiene practices in the food industry and considers the potential future benefits.
A new report has urged the EU food industry to use the pandemic to repair what it has called a broken food system, with food waste and nutrition being high on the agenda.
The US National School Lunch Program (NSLP) has come under criticism over the years, with some suggesting its structure has unsavoury foundations.
As the essential building blocks of life, protein is a crucial element of our diets. Here, Gene Bruno explores the available protein options to satisfy vegan appetites.
Rising demand for lactose-free products has driven the development of a new standardised method for residual lactose determination. Katarzyna Niedzwiedzka explains why…
Addressing the change in consumer demand, this article outlines why natural protein is the easy solution that meets our need to combine health, nutrition, convenience and sustainability in a single bite.
The NOMO chocolate brand was borne of lofty ambitions to cater to as wide a range of choice-restricted consumers as possible – a mission it takes very seriously, according to Jacqueline Tyrrell, brand manager at NOMO.
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
The BNF is launching a new event to encourage people from all ages to improve their health and wellbeing by focussing on five key themes.
Russian supermarket Magnit is teaming up with other retailers to promote healthy and sustainable lifestyles, including increasing the availability of food low in sugar, salt, and fat.
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
A new project is hoping to make better use of the papaya harvest to relieve malnutrition in Ethiopia by creating more low-cost food options.
