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Registered nutritionist, Sophie Bertrand, shines a light on a less well-known eating disorder – Orthorexia – and explains why the messaging around nutrition can be unhelpful at best, and damaging at worst.
Researchers have developed a new way to rank foods which aid both diet and sustainability goals, taking into account all seven world regions.
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
This week's Recall Roundup features a Salmonella alert from a big UK retailer, as well as several foreign object related recalls and undeclared allergen alerts.
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
The cannabis arena is a lucrative market if you have the right tools and know-how; this month tune in to hear from three experts on how to successfully navigate this sector.
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.
