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A new study in the US has identified specific health benefits from consumption of a particular algae, Chlamydomonas reinhardtii (C. reinhardtii), suggesting it would be particularly beneficial for those suffering from gastrointestinal disorders, such as IBS and colitis.
The allure of a miracle solution can be tempting for consumers, but how do we tell the difference between the honest labels and the tall tales? Phil Patterson gives some key advice.
Scientists in Canada have developed a novel method that enables rapid identification of a plant disease called aster yellows (AY), facilitating faster response to combat the condition.
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
Issue 1 2020 of New Food is available to read online, featuring stories on Food Safety, Bakery, Ingredients and much more...
Liz Colebrook is Mars' Global Scientific & Regulatory Affairs Director of Food Safety; here she explores the meaning of food integrity, how Mars is driving towards a safer, healthier, more sustainable world, and how industry must progress as a whole.
What happens when you cross mystery-flavored cookies with flavor scientists and LECO’s Pegasus BT? Watch the video to find out!
Gluten-free and wheat-free specialist baker, Claire Forster, explains the importance of a safe production line.
Vanillin is one of the most popular flavouring used in food and beverages. In this application the components of different vanilla products were analysed.
The partnership aims to leverage novel enzyme immobilisation technologies that improve the productivity and sustainability of ingredient manufacturing.
Although health and nutrition experts have warned that these products can contain elevated levels of sugar and sodium, the rise in sales is due to an increase of advertising, according to researchers from the University of Connecticut.
The first UK consumer study on the use of Bambara Groundnut as an ingredient has shown that sharing information on its sustainable features increased consumers' positive emotional connection to food.
Food & Beverage companies are struggling to turn data into insights because there is so much of it but the bigness of the data isn’t the problem.
The survey examined consumer perception of, and interest in, sourdough, as well as any gaps in knowledge, in order to ascertain how best to communicate the health, history and flavour benefits of sourdough.
Can ready-to-drink (RTD) cocktails offer the same experience as the traditional cocktail? Creating that experience at home is definitely a market worth tapping into, Kamila Sitwell from Kolibri drinks and Fiona Davis from Holland & Barrett told New Food.
