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New tools to fight spice fraud
Bia Analytical has dedicated research resources to testing herbs which are most vulnerable to adulteration.
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Ingredients
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Tweakd: Bringing elite sports nutrition to your dining table
After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.
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US court intervenes after FDA found arsenic in juice
A juice manufacturer in Washington state has been told to stop distributing by a US court after the FDA says it found arsenic in some products.
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Insect-based food gets green light as EFSA approves mealworms
Mealworms have been approved for human consumption by the EFSA, which could help insect-based foods flourish within the EU.
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Global food recall roundup
New Food’s global roundup of product recalls includes several foreign object incidences, an undeclared allergen report, and more...
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Saccharin does not lead to diabetes, according to new research
New research from Ohio State University claims that saccharin does not cause diabetes, allaying fears that the sweetener may be doing more harm than good.
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Have scientists found a replacement for wheat flour in white bread?
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
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Could plant-based food fix our broken system?
New Food’s Editor spoke with Unilever’s Executive Vice President of Global Food to hear his thoughts on our current food system and why he believes plant-based ingredients are the solution.
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Could freeze drying heat up the probiotic manufacturing process?
With demand for probiotic and prebiotics apparently still rising, new freeze-drying technology could provide the key to more efficient and sustainable production.
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Scientists develop method to test for fruity thiols in beer
Scientists believe they have found an accurate way to measure a compound in beer that could be the key to understanding its often fruity flavour profile.
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Sourcing ‘clean’ plant-based ingredients
As consumers demand more from their plant-based products, Oliver Amdrup outlines the difficulties companies face in sourcing pure and natural plant-based ingredients.
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Next-generation sweeteners
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
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How sweet is it? Variations in sugar testing methods
The Life Science Business of Merck recently led a New Food webinar featuring the expertise of Dr Yanqi Qu. Here, we offer you some of the key takeaways…
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The problems of dietary simplification
New Food's Editor looks at the issue of dietary simplification and how a lack of biodiversity is impacting both health and food security.
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Holding true: food product claims and regulations
Arundhati Kasbekar discusses the importance of food product claims and examines some of the regulations industry must adhere to across the globe.
