A daily avocado keeps your gut microbes happy
A study conducted by scientists at the University of Illinois found that avocados help to break down fat in the body and improve gut health.
List view / Grid view
News
How safe are non-chilled deliveries?
A study from Campden BRI highlights safety concerns around temperature fluctuations during non-chilled deliveries and suggests strategic packing could be a way forward.
FDA approves genetically modified pigs for human consumption
The genetically altered pigs approved by the FDA do not produce alpha gal sugar, which can cause an allergic reaction in some people.
Could urine be the key to producing food in space?
Scientists in Japan think urine could be harnessed to provide plants with key nutrients and encourage growth in inhospitable environments.
Why do bell peppers change colour?
A study into why bell peppers change colour might have revealed more sustainable production methods of the popular vegetable.
The dark side of technology in the food industry
The race to achieve the UN's Sustainability Goals could be causing more harm than good, according to a group of scientists.
Enzyme is key to unlocking carrot’s super power
Scientists from the University of Illinois claim that in order to harness the cholesterol-battling abilities of carrots, a genetic variation is required.
Salmonella ruled a contributing factor in two deaths
The Teesside Coroner’s Court ruled that Salmonella was a contributing factor in Sandra Blake and Stewart Graham’s deaths, in an outbreak which has since been linked back to a butcher in County Durham.
Nestlé launches plant-based meat line in China
Nestlé has launched its own line of plant-based meat in China, as attitudes towards meat look like they may be shifting.
Children’s health before profits
Research from academics across the US has revealed unhealthy food advertising has made its way onto educational websites and devices in recent months.
Could the African Yam Bean help solve hunger issues in Africa?
According to scientists, the legume's high protein content makes it a better source of food than maize or cassava which are commonly eaten in Africa.
Could sous vide cookng make meat easier to digest?
Could beef cooked via sous vide be easier to digest than boiled or roasted beef? Researchers certainly think that’s the case.
British Nutrition Foundation survey reveals empty shelf concerns
The BNF survey suggests concerns among consumers over empty supermarket shelves this Christmas and highlights a rise in plant-based festive feasts.
FSA revises vacuum packed meat shelf-life
The move to extend VP/MAP shelf life will not compromise food safety, states the FSA, and will mean less meat is thrown away in the UK.
Recall Roundup: Listeria, undeclared allergens and foreign objects…
New Food’s global roundup of product recalls includes a Listeria alert, as well as undeclared allergens and foreign object contaminations.
