news
Gene responsible for lutein esterification in bread wheat identified
Research has been published which has significant implications for lutein esterification in bread wheat.
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Ingredients
news
Reducing red meat consumption sees health benefits, according to study
Researchers from the University of Nottingham have suggested that, instead of cutting it completely, eating less red meat can lead to positive health impacts.
article
Fake meat or false label?
Mark Fincham, UK Technical Manager at Lloyd’s Register, explains how specific controls introduced in the wake of the 2013 horsemeat scandal, can mitigate against the risk of food fraud, as consumers are concerned ‘fake meat’ products actually contain animal products.
article
McDonald’s joins the plant revolution
Dr Sylvain Charlebois, from Dalhousie University, takes a look at how and why McDonald's is entering the plant-based market with its pilot of the 'PLT sandwich.'
news
Report shows sugar reduction progress by food industry
Findings suggest a consumer shift towards zero or lower sugar products, with sugar purchased from soft drinks decreasing in all socio-economic groups.
whitepaper
Guidebook: Techniques used in proximate analysis
BUCHI shows extraction, Kjeldahl and NIR methods for proximate analysis of food macronutrients, such as protein, fat, moisture, ash, and carbohydrates.
news
Tesco responds to plant-based trends
A new plant-based range has been launched by Tesco as figures show people are consciously eating less meat.
article
Action on Salt urges government to implement salt reduction programme for sauces
Action on Salt has discovered that a range of sauces and marinades contain high levels of salt, some up to 10 times the salt concentration of sea water.
video
Video: Brand Integrity and Big Data in the Food & Beverage Industry
Your most valuable company asset is your brand and variations in product quality and safety concerns can have a major impact on your image.
news
Transport proteins key to improving infant formula
Researchers have identified key transport proteins which contribute to creating a healthy early-life gut bacterial community.
news
Whitepaper explores the science behind umami
Whitepaper highlights the nutritional and scientific basis for the emerging umami flavour that is increasingly being incorporated in the Western food and beverage industry.
news
Flexitarianism is trending in the UK
A workshop held at the University of Nottingham has revealed that ‘flexitarianism’ is a new and growing trend amongst British consumers.
news
Wood-derived yeast tested in dog food
A study has investigated a wood-derived yeast as an alternative protein source in dog food.
news
Chick-fil-A now only serving ‘No Antibiotics Ever’ chicken
A US restaurant has taken a stand against antibiotic use in poultry.
article
Clean label tortillas hit the market
New Food spoke to Corbion about their launch of a clean label tortilla conditioner that hopes to help manufacturers reduce stickiness, extend freshness and increase process tolerance.
