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Experts flag concerns about Government’s food policy plan reversal
Academics from numerous universities have expressed concern about the Government’s “U-turns” regarding food policy in the UK.
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University of Reading
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Beans in toast could revolutionise British diets
Scientists are aiming to transform British diets by adding more UK-grown faba beans into the nation’s daily bread.
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University receives gut research funding
The University of Reading has received a share of funding to research the role of ‘functional foods’ in recovery.
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Would supporting bees drive down food prices?
The key to spiralling food prices could lie in supporting pollinators such as bees, which research suggests can stabilise crop yields in an uncertain time.
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Farmers most trusted in the food industry, says new report
An EIT Food report has put farmers at the top of the tree when it comes to trust in food producers, while government agencies were deemed less reliable by consumers.
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Fuelling the future of the UK flavour industry
The UK Flavour Association explains the dynamic roles available in the flavour sector, how companies can attract new talent and the future of the flavour sector.
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Enzyme enrichment could make bread a superfood
Via the addition of an enzyme during baking, a study has demonstrated that bread can improve blood flow and aid the vascular system.
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The devil is in the detail when it comes to health claims
A team of researchers are taking a fresh look at the way health claims are worded. New Food's Joshua Minchin reports.
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Research finds US food production unpopular among Brits
Research identifies discomfort from Brits over US food production methods, such as chlorine-washed chicken, and shows favour for EU systems despite Brexit stance.
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Hybrid foods: the best of both worlds
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
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Gen Z’s food FOMO is driving food waste
Research finds that impulsive and diverse food choices among young people is contributing towards the food waste problem.
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The rise of hybrid meat
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
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Sugar reformulation: sweet but not so simple
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
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The power of cassava in the plant-based movement
Here, New Food hears from five experts about the opportunities and challenges of a plant-based diet, as they present a case study on cassava leaves and the ingredient’s untapped potential.
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Novel biomarkers identified to measure dietary intake of flavanols
Researchers at the University of Reading, the University of California, Davis and Mars, Incorporated, have reportedly identified and validated the first biomarkers for flavanol and procyanidin intake at scale.
