List view / Grid view
22 February 2017 | By New Food
A new study suggests that BENEO’s prebiotic chicory root fibre can be directly linked to improved regularity and wellbeing for the first time....
21 February 2017 | By New Food
Consumers are looking more and more to fermented foods according to online search results...
20 February 2017 | By Roy Manuell | Digital Editor
Anlit is to launch vegetarian curcumin gummies for consumers seeking curcumin supplement alternatives...
Read the free-to-view digital version of the latest issue of New Food...
17 February 2017 | By Institute for Basic Science
A discussion of the process behind editing two genes that contribute to the fat contents of soybean oil using the new CRISPR-Cpf1 technology...
We wanted to bring to market something that was natural, hydrating and low in sugars and it seems trees might provide the answer...
16 February 2017 | By American Institute of Physics (AIP)
Can food dyes really enable us to better monitor and keep tabs on food safety and quality control? New research opens up new possibilities...
16 February 2017 | By Lindsey Bagley, BA, CSci, FIFST, Flavour Horizons
Clean label is no longer a trend - it is now the rule and accordingly New Food asks Lindsey Bagley, Flavour Horizons, to delve deeper into one of the industry's definitive trends...
16 February 2017 | By Queen Mary University of London
Research from a London University details the powerful effect of Vitamin D in combat against cold and flu...
15 February 2017 | By New Food
Do edible insects present a viable solution to dwindling resources and global sustainability...?
14 February 2017 | By Roy Manuell | Digital Editor
Consumers in Asia are far more likely to be interested in healthy eating than those in the western world, according to a new survey of consumer attitudes to diet and nutrition...
Mark Fremont, R&D director at VF Bioscience SAS looks at cell culture as an innovative means of producing high quality plant actives.
13 February 2017 | By Andrea Zangara, Centre for Human Psychopharmacology, Swinburne University
Ageing is a highly complex process that is associated with many common chronic neurodegenerative diseases. Do plant-based ingredients provide a potential solution...?
9 February 2017 | By Kevin Bael, Product Manager, Specialty Rice Ingredients, Beneo
As part of the New Food 'Health Ingredients Month', we hear exclusive analysis from Beneo's Kevin Bael into the unique, natural value of rice starch...
9 February 2017 | By King Abdullah University of Science and Technology (KAUST)
Quinoa could hold the key to feeding the world’s growing population because it can thrive in harsh environments...
