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FDF’s latest data shows that the proportion of UK manufacturers who were pessimistic about business conditions declined in Q4 2019, with more reporting improved business confidence than in any other quarter of the year.
A pharmaceutical company has launched a 'medical food' in the UK which acts as a protein substitute for those living with phenylketonuria.
An expert on public health has called for more research into potential links between food supplements, dietary nutrient density and productivity in the workplace.
A new study in the US has identified specific health benefits from consumption of a particular algae, Chlamydomonas reinhardtii (C. reinhardtii), suggesting it would be particularly beneficial for those suffering from gastrointestinal disorders, such as IBS and colitis.
A recent investigation by the Environmental Working Group (EWG) has found that the EPA has been flouting legal requirements to adjust limits for pesticides in foods, particularly under the Trump administration.
A focus on climate crisis and recycling are among the top food trend predictions recently made for 2020.
Scientists in Canada have developed a novel method that enables rapid identification of a plant disease called aster yellows (AY), facilitating faster response to combat the condition.
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
A new study has looked into the conditions, and to what extent, sulphur-containing arsenic compounds are formed in rice-growing soils.
Calls made for the food and drink industry to take action after new research shows that the public is still confused about recycling.
Two key enzymes have been identified that release sulphur from health-beneficial chemicals in thale cress to promote growth in sulphur-deficient conditions.
Despite the growing popularity of CBD, some products might disappear from UK shelves next year, as the Food Standards Agency sets deadline for valid novel food applications.
The scientists found that reduced salt created a stickier dough, which has implications in large-scale processing when dough sticks to machinery, but this could be mitigated with stronger wheat cultivars, higher water contents and shorter mixing times.
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
Despite the cancellation of its trip to China as part of the Spring Asia Grower trip in April, the California Prune Board has stated that it remains committed to engaging with the growing Chinese market.
