news
Cricket board warned over HFSS adverts aimed at children
The England and Wales Cricket Board has apologised for what it has called an “internal error” that resulted in an advertising email for HFSS snacks being sent to under 16s.
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Fats & oils
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Research claims you don’t need fish for omega-3
New research finds that plant-based omega-3s may boost heart health and reduce the risk of heart disease.
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A sustainable substitute for palm oil has been created by scientists
Scientists have produced oils from microalgae that could be a sustainable replacement for palm oil in food production.
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Why are consumers and manufacturers choosing almonds?
With plant-based alternatives showing no sign of slowing down in terms of growth, New Food asks why one nut seems to be dominating as a key ingredient.
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Switching to olive oil could reduce risk of cardiovascular disease
A new study has suggested that replacing margarine and other fats with olive oil could reduce the risk of cardiovascular disease, though other scientists say more research is needed to prove this.
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Cargill commits to removing iFTAs from its edible oils
Global ingredients manufacturer Cargill has committed to removing iFTAs to comply with a World Health Organization initiative to reduce the amount of iFTAs in the global food supply chain.
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Your olive oil questions answered
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
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Dairy vs. dairy alternative spreads
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
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Biobased lubricants – ensuring oxidative stability
The momentum for green chemistry and more sustainable products is gaining. Consumers are demanding more biobased, less toxic, and more ‘natural’ products, showing a definite move away from petroleum-based products, towards renewables. Here, Alejandro Marangoni explains that oxidative stability must be ensured to achieve an effective transfer.
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Keep abreast of the latest food safety updates
In New Food's latest Food Safety stories find out how private food safety standards are impacting global agri-food supply chains and ways in which crisis management has evolved since Covid.
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Olive oil frequently asked questions
In this two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers around olive oil, including quality, shelf life and sustainability.
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The latest news and stories around food safety
New Food's latest Food Safety In-depth Focus explores the concept of natural preservatives for meat and the use of hyperspectral imaging as an alternative to method for rapid analysis, plus so much more!
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Benchtop NMR analysis and the future
Kevin Nott from Oxford Instruments and Tim Lumb from ALS Global shared their expertise on the current and future use of time domain (TD) NMR and benchtop NMR spectroscopy for measuring food composition and authenticity.
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Sustainable palm oil
Gary Lewis, Head of Oils and Fats at KTC Edibles and president of The National Edible Oil Distributor's Association, looks at palm oil, the issues surrounding sustainability, and what food companies can do to make the right purchasing decisions.
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Palm oil – an edible oil case study in quality, safety and process monitoring
Experts from Analytik Jena recently discussed techniques for edible oil analysis by means of elemental analysis, atomic spectrometry and UV/Vis spectroscopy. Here are the webinar highlights…
