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Carel du Marchie Sarvaas explains why improving animal health and well-being is central to preventing malnutrition in humans and will make the global food supply more sustainable.
New Food’s Joshua Minchin interviewed J.C. Taylor III from Texas Star Food and Nut to find out more about its almond-based chips ‘Nutchos’ and sustainability policies.
There are many that both want and believe that urban agriculture can provide for the nutritional needs of cities – but one research team has investigated whether that is really the case.
Belgium came in at second place on the list of countries surveyed, while Austria and the Netherlands were found to eat the least junk food per month on average.
Eggs provide valuable ingredients to the food industry with a variety of functional properties.
With many Brits working from home, this survey asked why coffee consumption is on the rise, with an increase in breaks and stress relief cited as reasons for the increase.
In an interview with Knorr’s Global Vice President, New Food finds out how the well-known stock cube brand is helping to reduce consumer salt intake and promote healthier choices.
Javon Bangs, Co-founder of Holy Snacks, explains how his business is reducing waste within the beef sector by repurposing cow hides into a nutritious snack.
As the UK marks a year of COVID-19 restrictions, one survey has shed light on the changes in the eating and shopping habits of consumers that have been observed as a result of lockdown.
Respondents from both countries are reducing their carb consumption in a trend seen across five surveyed nations, as low-carb and keto diets gain popularity.
Accelerated Shelf-Life Testing - Guidelines for fast and realistic light stability testing of ingredients, packaging, and products.
US researchers are attempting to breed stevia plants that are more resistant to cold temperatures, which would allow them to be grown in more countries around the world.
Researchers from the University at Buffalo studied more than 900 women diagnosed with breast cancer in New York state as part of the study.
Professor Chris Elliott explains why the industry should join together on 19-23 April for the virtual conference.
SERS is a potentially useful tool for identifying pesticide residues on the surface of fruits for food quality and safety control.
