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2 November 2016 | By University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES)
Blueberries, and berries in general, are among foods labelled as “diabetes superfoods” by the American Association of Diabetes...
1 November 2016 | By Roy Manuell
New Food speaks exclusively to PepsiCo on what it is doing to ensure the health and sustainability go hand in hand with its products...
26 October 2016 | By Gail Brown, Director of Thornleys
Gail Brown, Director of Thornleys Natural Foods Limited discusses her experience with Coeliac disease, the inspiration behind the company...
25 October 2016 | By Roy Manuell
Exclusive with Tetra Pak about the latest juice trends, issues and how the industry might shift in light of the great sugar intake debate...
24 October 2016 | By Guka Tavberidze, Founder and CEO of Savse Smoothies
Unlike other smoothie brands, Savse cold-press the highest quality ingredients to retain the essential goodness of the fruit and vegetables...
In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...
14 October 2016 | By University of Southampton
The key to preventing obesity in future generations is to make their parents healthier before they conceive, leading health researchers suggest...
In this Ingredients supplement: Supercritical fluid extraction and application of bio active ingredients from plant materials; Nutritional properties of seaweeds...
14 October 2016 | By Ivana Gazibara, Head of Futures, Forum for the Future
Amidst an increasingly uncertain political, economic and environmental landscape, food (and protein) security is a key issue that has grown exponentially in interest and momentum over the past year. It has permeated not just the wider debates on climate change action and the future of the UK, but also individual…
The Webster’s Dictionary defines food as “a material consisting of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes, and to furnish energy” and as such, the foods we eat affect our overall health, development and well-being.
13 October 2016 | By Roy Manuell, Digital Content Producer
In the latest of our Great British Bake Off feature we talk you through the process of making marzipan...
12 October 2016 | By University of Oslo
A study conducted by the University of Oslo has found that there is more than meets the eye when we consume meat...
12 October 2016 | By New Food
Taxing sugary drinks can lower consumption and reduce obesity, type 2 diabetes and tooth decay, says a new World Health Organisation report...
11 October 2016 | By New Food
The benefits of drinking milk as part of a healthy diet have been well documented, but what is less well known is its effectiveness as a sports drink...
10 October 2016 | By Roy Manuell, Digital Content Producer
In light of the recent polemic surrounding child obesity, New Food decided to explore a renowned alternative to sugar: the natural sweetener, stevia...
