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Two food safety experts have called for the widely used artificial sweetener, aspartame, to be banned in the UK and questions why it was deemed acceptable in the first place.
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
Professor Chris Elliott explains why current methods for detecting food fraud along supply chains are in need of a refresh and outlines the work he and his team are conducting in order to help.
One of the world's largest farming interest groups calls for action from European Commission as EU honey harvests fall by up to 80 percent.
New Food's global roundup of product recalls include a number of allergen recalls, as well as some suspected Salmonella cases and foreign objects found.
In an interview with New Food’s Editor, Bethan Grylls, Bombay Sapphire’s Master Distiller Dr Anne Brock explains how the renowned drink has stood the test of time, and the exciting gin trends and innovations coming to market.
With dynamically changing trends and more and more players entering plant-based dairy alternatives market differentiation is becoming a key.
Phil Flaherty, Head of Risk Analysis and Trade Policy Unit, FSA, offers clarity on soon to come changes related to risk analysis and UK authorisation of substances in food and feed.
Research from an Australian university has questioned whether fly larvae commonly used for animal feed could be a feasible protein substitute.
McCormick’s VP welcomes investigation into sage fraud and celebrates its own clean results whilst reminding consumers that not all sage is equal.
The EU has ruled that plant-based burgers and sausages are here to stay, but take a harsher approach with dairy imitation products; New Food provides an update...
The use of phytochemicals and probiotics in poultry are being trialled in the US as alternatives to antibiotics to promote healthy animals.
Our latest In-Depth Focus on Ingredients discusses why hybrid foods may be the next big sensation and how karaya gum can cater to consumers' demands.
How innovative analytical technologies are helping to drive innovation in the pulse- and pea-based ingredients market.
