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Scientists investigate plant that could manage obesity
Antioxidants in the roselle plant have anti-obesity properties that could help in food alternatives to current weight management medications, researchers claim.
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Asia Pacific & Oceania
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Japan’s Prime Minister plans to develop a cultivated meat industry
In support of developing cultivated meat in the country, Japan’s Prime Minister has said that foodtech is important for “realising a sustainable food supply”.
article
The macadamia nut: an underrated plant-based option?
Claudia Lordao, Group Marketing Manager for Marquis Macadamias discusses emerging trends in the macadamia industry and why global demand for macadamia products is growing.
article
Antimicrobial resistance: It hasn’t gone away
Professor Chris Elliott highlights an issue that, wish as we might, has not gone away. He examines the efforts to reduce antibiotic use around the world as we attempt to curb antimicrobial resistance.
podcast
Episode 36: Would you eat an insect?
New Food's Joshua Minchin and Grace Galler speak to Dr Jessica Danaher about using insects as a source of alternative protein and why it could be a sustainable solution for our protein demands.
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Food innovation trends in 2023 – what’s on the horizon?
Dr Andy Zynga explores what innovation trends are right around the corner and why he thinks “cultivated meat is here to stay”.
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Packaging with conviction
New Food’s Editor Joshua Minchin interviews 19 Crimes’ Franchise Vice President, John Wardley, on its infamous packaging that has helped uphold it as a market leader for a decade.
article
Australia-UK FTA to serve up new seafood options for the UK
Dylan Skinns, Austral Fisheries’ General Manager for Sales and Marketing, reveals Austral’s unique seafood offering and how the Australia-UK FTA will help deliver these new, distinctively Australian, culinary options to UK consumers.
news
Could seafood lower the risk of kidney disease?
Researchers found that omega 3 fatty acids in seafood is linked to lower risk of chronic kidney disease.
news
Robotic hand created to help plate your food
Researchers have created a robotic gripper that they claim can scoop, pick and grasp a wide range of consumer items.
news
Do Japanese consumers favour sustainable meat?
A study has revealed that there are consumer preferences for sustainably produced meat and meat substitutes in Japan.
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Food solutions for a sustainable tomorrow
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
article
CO2 laser processing: a technology to improve food safety
How could CO2 laser processing transform food production of the future? Find out how this contact-less technology might help here…
news
“Walnuts are the new brain food”, study claims
A study carried out by the University of South Australia has released the findings of a clinical trial of undergraduates students. The research revealed that there were positive effects of eating walnuts on self-reported measures of mental health and biomarkers of general health. What’s more the study suggests that walnuts…
news
Calorie intake on the rise in the US and Europe
The number of calories per person consumed globally has increased by nine percent on average in 2021 to 2,960 calories per day, FAO reveals.
