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Scotland pauses ban on junk food promotions
A bill which intended to place restrictions on junk food promotions in Scotland has been paused due coronavirus.
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Fats & oils
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Food industry must share blame for obesity pandemic and severity of COVID-19 disease
Obesity is an independent and modifiable risk factor for more severe illness and death from COVID-19, say researchers from Queen Mary University of London.
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Researchers use Raman spectroscopy to speed up peanut breeding
The scientists demonstrated the use of Raman spectroscopy to quickly scan the levels of oleic acid in peanuts and to determine how resistant plants are to nematode pests.
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Motif research collaboration aims to improve plant-based fat performance
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
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Consumers closely monitor fats and oils in packaged food, finds global study
The findings are from Cargill's FATitudes, an annual study constructed to learn more about consumers’ awareness, perceptions and behaviours around fats and oils found in packaged foods, and to help inform the future of food innovation.
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Heavy metals and cannabis
The challenges of measuring heavy metals in cannabis and cannabis-infused products.
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Shared experience on protein analysis in crops and derived protein extracts
Dr Paul Baker from Bangor University, Wales, outlines the work he and the research team have been undertaking to develop protein extraction techniques using agricultural crop waste.
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Could switching to a ketogenic diet reduce asthmatic symptoms?
A new animal study has suggested that switching to a ketogenic diet – a high-fat, adequate-protein, low-carbohydrate diet – may help alleviate symptoms of asthma.
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Coconut oil reduces metabolic syndrome in obese females, study finds
The researchers wanted to learn whether eating a small amount of coconut oil could improve metabolism, despite consumption of a Western-style diet in which 49 percent of daily calories come from fat.
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Ice cream market shifts to deliver pleasure without guilt, states report
As consumer priorities shift to a focus on health, the environment and diet, Innova Market Insights has suggested that the ice cream market is responding by focusing on delivering pleasurable products without guilt.
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FSAI report identifies health concerns in cereal and yoghurt categories
The Food Safety Authority of Ireland report found that some cereals and yoghurts contained extremely high levels of sugar, fat and saturated fat.
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Tackling global food and water challenges through international collaboration
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
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Ensuring the quality of honey and olive oil production
Colin Sankey of Madhava Ltd looks at the exploitation of the olive oil and honey industries and suggests how regulation could be improved to ensure high quality and purity.
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Featured Article: Is unconventional the way forward?
When it comes to testing edible oils, most will rely on chromatography or wet chemical methods. Looking to improve productivity and reduce cost, Lesieur adopted a different approach; New Food’s Editor, Bethan Grylls finds out more.
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Soybean oil causes genetic changes in the brain, according to research
Used for fast food frying, added to packaged foods, and fed to livestock, soybean oil is the most widely produced and consumed edible oil in the US, according to the US Department of Agriculture (USDA).
