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Reformulating with less or no sugar in the clean label era
Andrea Tolu explores the role of sugar in the clean label era, and hears from food technologist Raphaëlle O’Connor for her expert view...
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Health & Nutrition
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The importance of early life nutrition
New Food spoke to Gary Elliot, Head of Category & Shopper Marketing at Danone Early Life Nutrition, about the importance of healthy eating for babies and the responsibilities that retailers and food manufacturers have.
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Traditional Chinese medical herb may offer anti-obesity strategy
Chinese scientists have suggested that burning energy by the activation of brown adipose tissue (BAT), through the use of an extract from ginseng, might be an alternative strategy for combating obesity.
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Norway records lowest sugar intake in 44 years
One in six young people are reportedly obese in Norway, compared to one in three in the UK.
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Study confirms young Americans are consuming less sugary drinks
A new study has revealed that even though there has been a decline in American children and teenagers consuming sugar-sweetened beverages, 61 percent of children still consume them on a typical day.
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Harmful practices of the confectionery industry
With over 20 years experience in the food and confectionery industry, entrepreneur Sameer Vaswani reflects on his experiences and looks at the detrimental effects refined sugar can have.
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Clay as a dairy cattle feed supplement has multiple benefits, says study
Alongside the existing known benefits such as reducing aflatoxin toxicity and working as a pH buffer, a new study from the University of Illinois has shown that clay can also improve the degradability of feedstuffs.
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Recall roundup: chicken sausages, cottage cheese and soup
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
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Probiotic fruit juices: the new age beverage?
Dr Loveleen Kaur Sarao and Dr Maninder Arora from the Punjab Agricultural University explore how probiotics and prebiotics have become key parts of the modern day health care system, with many incorporating them into fruit juices.
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European Commission votes nicotinamide riboside chloride as novel food
Following a positive opinion issued by the EFSA, the European Member States have voted in favour of listing nicotinamide riboside chloride as a novel food ingredient.
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Study investigates access to food in sub-Saharan households
A study, led by Wageningen University, has revealed that over a third of sub-Saharan households experience severely unreliable access to food, and almost half lack diversity in their diet.
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Report reveals major retailers are making chemical safety advances
The study by Safer Chemicals Healthy Families’ found improvement in retailer chemical action between 2016 to 2019, with the average grade moving from D+ to B- (for the 11 retailers evaluated since 2016).
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Mitigating risk with food grade lubricants
Equipment lubricants are vital in ensuring a plant runs safely and efficiently, but can create further risks if not regulated effectively. Here, Denis Treacy of Culture Compass Ltd, explains...
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BNF annual lecture calls for greater focus on vitamin D deficiency
Research from the University of Surrey has analysed the effects of vitamin D status on athletic performance in university-level athletes, and revealed that insufficient vitamin D can negatively impact aerobic fitness.
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Global consortium launch International Whole Grain Day
A global consortium, known as ‘the Whole Grain initiative’ has launched International Whole Grain Day to raise awareness of whole grain and increase whole grain intake worldwide.
