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The meat paradox – a psychological approach to meat consumption
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...
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WHO urges global action to curtail consumption and health impacts of sugary drinks
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...
news
Is milk the ultimate sports drink?
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...
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A closer look at… GBBO Week #7: Stevia
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...
news
China to top child obesity table by 2025
10 October 2016 | By New Food
According to a report published by the World Obesity Federation, China might have as many as almost 50 million overweight children (5-18 years) by 2025...
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Science of Sake
This article outlines recent research on the brewing yeast of Japanese rice wine and highlights the unknown genetics of food microbes.
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Edible seaweed: A closer look…
10 October 2016 | By Roy Manuell, Digital Content Producer
New Food takes a closer look at the health benefits of edible seaweed with a cool, new infographic. Rich in protein, fibre and crucially iodine, there seem to be many reasons why you should try edible seaweed...
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Supercritical fluid extraction and application of bioactive ingredients from plant materials
Supercritical fluid extraction (SFE) technology is a green technology that offers an alternative to conventional solvent extraction technology.1 Having less impact on the environment it also meets consumer demand for safe, natural and high quality ingredients. More and more industries are using SFE technology and are reported to have market…
news
Capaste, an ambassador for Paraguay’s stevia industry joins International Stevia Council
5 October 2016 | By New Food
The Paraguayan Stevia Chamber (Capaste) joins the International Stevia Council (ISC) as a member...
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Oxfam: Solving the problem of the world’s exploitation of tea pluckers
5 October 2016 | By Roy Manuell, Digital Content Producer
New Food speak to Oxfam with regard to how the exploitation of pluckers in the tea industry is being dealt with and what progress has been made over the past few years...
news
Fonterra moves to reduce sugar content in children’s yoghurt
4 October 2016 | By New Food
Fonterra’s Anchor Uno now contains the lowest levels of sugar in any kids’ yoghurt in New Zealand, with 40% less sugar than the original Uno formulation...
whitepaper
Whitepaper: 4 steps to improve the management of supplier due diligence and accelerate business growth
Supplier compliance is mostly seen as complex, time consuming and a burden. This booklet from Muddy Boots shows how it no longer needs to be so onerous and how when done properly, can transform this data into a powerful tool for business growth...
news
Milk intake is objectively not linked to increased cardiovascular risk
30 September 2016 | By Asociación RUVID
Researchers in Valencia participated in a study that has debunked the association between milk and dairy products and increased cardiovascular risk...
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A closer look at… GBBO Week #6: Flower power
29 September 2016 | By Roy Manuell, Digital Content Producer
New Food decides to delve deeper into the phenomenon of edible flowers and how culinary culture can integrate botanical innovation...
news
Improving protein intake in older adults
29 September 2016 | By University of Bournemouth
Researchers from Bournemouth University have been exploring the reasons why many older people aren’t eating as much protein as they should be...
