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Dr Emily Ouma, Senior Scientist and Agricultural Economist at the CGIAR International Livestock Research Institute (ILRI), discusses how we might balance the nutritional needs of lower income communities in a sustainable way.
Arla Ingredients has identified three different groups of people when it comes to protein and nutrition, each with different desires and needs around the food they eat.
Scientists are diving deep into the cells of our brains to discover what keeps us awake at night and how what we eat could be controlling our willpower. Denis Burdakov explains more.
Sweet Victory is developing a chewing gum that it says will stop you craving a sweet hit by blocking sugar receptors on the tongue.
In this edition of our Meat In-depth Focus, we hear from some of the meat sector's most influential voices on evolving trade regulation, the role of feed in the road to Net Zero, and how we might balance nutrition and sustainability.
Scientists are diving deep into the cells of our brains to discover what keeps us awake at night – and food may have a vital role to play; whilst Africa reaches a major food milestone. Inside June 2022’s Ingredients In-depth Focus: ETH Zurich’s Denis Burdakov explores the relationship between neuroscience…
Research from Sweden and the US has suggested that feeding babies a lower-protein Nordic style diet could increase fruit and vegetable consumption.
As the Consumer Goods Forum holds its Global Summit in Dublin, Sharon Bligh and Christina Adane call for young people to be given the limelight and agency to decide their own food futures.
A survey from the British Nutrition Foundation has suggested that an alarming amount of people do not know what comprises their 5-a-day and what does not.
Another potentially dangerous TikTok trend has been examined by the experts, who are concerned that the 'healthy soda' video might cause damage to teeth.
Issue 3 2022 of New Food invites three industry heavyweights to discuss food integrity in an insightful roundtable, whilst we find out from ABN the role feed will play in helping the meat sector be more sustainable. Download and read for free to stay up to date with the latest…
Bethan Grylls looks at the narratives that have formed around the plant-based and meat sectors, and suggests that the 'unquestionable' health and sustainable halo that once shrouded plant-based may be dimming. Meat industry - it's your time to shine!
The New Food editorial team take you on another historical journey - this time to 1800s Ireland as they seek to find out what caused the potato famine and ask whether it could have been prevented.
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
Government workers have been given Fridays off as Sri Lanka battles crippling food and fuel prices, with hunger looming large over the South Asian island.
