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Are the new HFSS bans unfair?
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
List view / Grid view
Fats & oils
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Should you fry with olive oil or expose it to very high temperatures?
Tassos Koidis of Queen’s University Belfast tackles the belief that olive oil should be avoided for high temperature cooking
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Enhancing olives for highest taste and nutritional benefit
The fruits of one of the world’s oldest known cultivated trees, olives have long been revered for both their strong unique taste and health benefits. New research from China has now paved the way for enhancement of these qualities to satisfy their high demand.
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Why plant-based doesn’t necessarily mean healthy
David McClements warns that plant-based alternatives are not necessarily healthier than their traditional counterparts, thanks to the amount of sugar, salt, and saturated fat sometimes present in them.
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Surely lubrication is easy; does it really require training?
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
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How will UK Government’s new health Bill impact the food sector and consumer?
Following the Queen’s Speech, New Food’s Editor takes a deep dive into the possible consequences of the new, pending “junk food” advertising and calorie-labelling rules, which aim to tackle the UK obesity crisis.
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Seven misconceptions about food-grade lubricants
Orsi Dészi, Business Unit Manager–Nonfood Compounds, NSF International, debunks some common myths around food-grade lubricants.
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Making natural protein easy
Addressing the change in consumer demand, this article outlines why natural protein is the easy solution that meets our need to combine health, nutrition, convenience and sustainability in a single bite.
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Need for speed: testing edible oils and fats with FT-NIR spectroscopy
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.
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Buttergate was years in the making
Sylvain Charlebois looks at the deep-rooted underlying issues of buttergate and why the sector will come out stronger following an investigation.
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Small fat reduction could save thousands of lives say researchers
A new study from scientists at Queen Mary University London claims a small reduction in fat in some of the country’s favourite foods could prevent thousands of deaths over the coming years.
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Why does food still stick to non-stick pans?
Czech scientists think they have identified the cause of the irritating problem of food sticking to the bottom of a non-stick pan. It’s all down to convection…
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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.
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Holding true: food product claims and regulations
Arundhati Kasbekar discusses the importance of food product claims and examines some of the regulations industry must adhere to across the globe.
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A daily avocado keeps your gut microbes happy
A study conducted by scientists at the University of Illinois found that avocados help to break down fat in the body and improve gut health.
