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Scientists discover new natural blue food colouring from red cabbage
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
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Japanese consumers more concerned by GE livestock than vegetables
The study also found that the way in which the topic of gene editing is presented to consumers can have an impact on their response.
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Brazilians beat Brits when it comes to adopting healthy eating habits
Respondents from both countries are reducing their carb consumption in a trend seen across five surveyed nations, as low-carb and keto diets gain popularity.
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Vibrio infection linked to mussel illnesses in New Zealand
Two people have reportedly fallen ill after being infected with Vibrio parahaemolyticus in New Zealand, with authorities in the country urging consumers to cook mussels thoroughly.
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“Alarm clock” within plants could hold the key to increasing food production
Taking advantage of a natural alarm clock present in plants could help increase crop yields say researchers, in a bid to feed a growing population.
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Clearing the murky waters of rice fraud
Researchers in Belfast teamed up with the Mars Global Food Safety Center and Agilent Technologies to help farmers and producers, particularly in the developing world, more easily identify fraud.
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Spot the difference: perfecting cultured steak
Scientists at the University of Tokyo say they have developed cultured beef that mimics the mouthfeel of steak, with a significantly lower risk of microbiological contamination.
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How ready is your food business for a cybercrime attack?
Arun Chauhan and Esther Phillips outline the dangers cybercrime poses to the food industry and ask whether businesses are truly prepared for a criminal attack.
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Could AI ease food security fears?
Dr Liangxiu Han discusses how we might harness big data and machine learning/AI to boost global food security in these uncertain times of climate change.
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The case for vaccinating key food workers
It’s difficult to know who should be next in line for the Covid vaccination. Here, Chris Elliott considers the case for food workers and highlights the ways in which China is managing outbreaks linked to frozen and imported food.
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Carlsberg report shows continued growth for no and low alcohol brands
An increased attention on both physical and mental health has been cited as a cause of the growth of nolo products, which are increasingly popular among younger consumers.
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Kerry acquires Jining Nature Group to expand its business in China
Kerry is confident that the acquisition will enable it to expand its customer base in China, where the Jining group is one of the major players in the savoury flavour and prepared food markets.
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How has the COVID-19 pandemic affected the world’s great food markets?
New Food's Junior Editor spoke to the heads of three world-famous food markets to understand the impact the coronavirus crisis has had on them; we also hear their views on what needs to be done to encourage more people into the halls and stalls of these historic locations.
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South Korean scientists develop new histamine testing method
Scientists from South Korea claim to have developed an effective yet simple strategy to quantify potentially harmful histamine levels in fish samples.
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Golden Agri-Resources offers support to Indonesian communities
Palm oil manufacturer Golden Agri-Resources says it has helped to upgrade agricultural practices in more than 40 communities in Indonesia.
