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M&S and Magic Breakfast offer support to free school meals scheme
Support for families using the free school meals voucher scheme has emerged from UK supermarkets and charities as the debate looks set to continue.
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Health & Nutrition
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Tweakd: Bringing elite sports nutrition to your dining table
After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.
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Could we be to blame for an increase in food allergies?
Scientists from Yale University in the US believe that overuse of hygiene products and antibiotics could be the cause of an increase in food allergies in the western world over the past 30 years.
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Need for Speed: Testing Edible Oils & Fats with FT‑NIR Spectroscopy
Learn how FT-NIR can be utilized for analyzing quality and authenticity of edible oils & fats in the lab as well as online and how the French oil company Lesieur implemented this technology in their daily routine.
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Saccharin does not lead to diabetes, according to new research
New research from Ohio State University claims that saccharin does not cause diabetes, allaying fears that the sweetener may be doing more harm than good.
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Free school meals parcels criticised by Rashford and Starmer
Food parcels have been issued in certain areas instead of the vouchers, with some taking to Twitter to express outrage over the amount of food provided.
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Have scientists found a replacement for wheat flour in white bread?
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
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Our plastic dilemma
With little knowledge of how COVID-19 transmits, consumers have returned to single-use plastics. Here, Dr Sylvain Charlebois looks at how food protection measures have been affected.
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Survey reveals an increase in vegetable intake during pandemic
The study is believed to be the first multi-continent research undertaken on the impact of COVID-19 on eating habits.
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The making of a superfood? The key relationship at the heart of kefir
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.
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Tackling obesity in children one game at a time
AZTI's Comocomoyo website seeks to promote healthier eating in children through the use of educational tools and interactive games.
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Next-generation sweeteners
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
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The problems of dietary simplification
New Food's Editor looks at the issue of dietary simplification and how a lack of biodiversity is impacting both health and food security.
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A daily avocado keeps your gut microbes happy
A study conducted by scientists at the University of Illinois found that avocados help to break down fat in the body and improve gut health.
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Enzyme is key to unlocking carrot’s super power
Scientists from the University of Illinois claim that in order to harness the cholesterol-battling abilities of carrots, a genetic variation is required.
