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Following International Day of Women and Girls in Science 2020, New Food hears from Dr Kavita Karnik, Vice President, Global Nutrition and Open Innovation at Tate & Lyle, as she describes what it is like as a woman working in science.
As the food and beverage industry is confronted with widespread change that has revealed new challenges and the need for urgent improvement, it is imperative that we look for ways to create a safer, more trustworthy supply chain.
Our latest Ingredients In-Depth Focus discusses the future of the protein market, ingredient authenticity, and the benefits of the humble cassava leaf on a plant-based diet.
A new study in the US has identified specific health benefits from consumption of a particular algae, Chlamydomonas reinhardtii (C. reinhardtii), suggesting it would be particularly beneficial for those suffering from gastrointestinal disorders, such as IBS and colitis.
The allure of a miracle solution can be tempting for consumers, but how do we tell the difference between the honest labels and the tall tales? Phil Patterson gives some key advice.
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
Issue 1 2020 of New Food is available to read online, featuring stories on Food Safety, Bakery, Ingredients and much more...
Can't wait for Food Integrity 2020? Listen to our latest podcast with Jaclyn Bowen for a sneak preview of the panel session on labelling!
One study analysed the impact of Chile's Law of Food Labeling and Advertising, and the other looked at the effect of the UK Soft Drinks Industry Levy (SDIL).
What happens when you cross mystery-flavored cookies with flavor scientists and LECO’s Pegasus BT? Watch the video to find out!
Vanillin is one of the most popular flavouring used in food and beverages. In this application the components of different vanilla products were analysed.
The partnership aims to leverage novel enzyme immobilisation technologies that improve the productivity and sustainability of ingredient manufacturing.
Although health and nutrition experts have warned that these products can contain elevated levels of sugar and sodium, the rise in sales is due to an increase of advertising, according to researchers from the University of Connecticut.
The first UK consumer study on the use of Bambara Groundnut as an ingredient has shown that sharing information on its sustainable features increased consumers' positive emotional connection to food.
Food & Beverage companies are struggling to turn data into insights because there is so much of it but the bigness of the data isn’t the problem.
