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FoodSaftey4EU answers FAQs on food additives
As research reveals concerns among European consumers around food additives, FoodSaftey4EU releases a social campaign to answer some frequently asked questions on safety, definitions and more.
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Can young adults increase their attention spans with Omega-3 fatty acids?
More than 300 adolescents have had their ability to pay attention analysed in relation to two polyunsaturated fatty acids in a new Barcelona-based study – and the results are interesting.
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Video: Labrovet – food safety testing
The pathogen detection method is a key topic and Labrovet is using the Assurance GDS method from Merck.
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The five grand challenges to future food safety
Download our new report, written by food safety expert Professor Chris Elliott, on the five top food safety challenges we are currently facing and will likely confront in the future.
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Batory Foods and KND Labs take on CBD together
A new partnership between Batory Foods and KND Labs aims to support growing industry-wide demand for cannabidiol (CBD) products.
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The role of enzymes in the emerging sustainable food system
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
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Supply chains: Preparing for an uncertain future
As new challenges shake the foundations of our global supply chain, New Food interviews Bimbo QSR's Vice President of Global Quality Systems around how to best prepare for uncertainty and the role technology will play.
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Are changing preferences an opportunity for grain legumes from West Africa?
Current exports of pulses and other legume crops from West Africa to the EU are mainly niche food products for the African diaspora in Europe. This article considers whether these crops could play a bigger role in diversifying the consumption of plant foods in Europe.
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The link between probiotics and a healthy microbiome
Clinical research on probiotics allows for new discoveries in relation to gut health and consumer-targeted products. Kerry’s Senior Nutrition Scientist, Nathan Pratt, explores.
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The ingredient you’ll need to conquer the ‘natural’ food and drink trend
Christelle Mouteyen-Migaud discusses the opportunity the 'naturalness' trend affords to food and drink producers and how natural yeast ingredients might play a crucial part in winning consumers' hearts.
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Defra launches bread and flour consultation launched in the UK
The consultation will look at changing the bread and flour regulations that have been in place for more than 20 years, but some in the baking sector think it does not go far enough.
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Longer lasting vitamin-enriched beverages
UK technology company launches vitamin microcapsule which enables brands to micro package beverages without the risk of degradation.
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Promising opportunities for fish by-products
Today, the world discards over 10 million metric tons of perfectly good fish by-product. Thor Sigfússon proffers achievable ways to solve this waste problem by building a more resilient seafood industry through a circular system.
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Who will be crowned world’s best steak?
Flash fried, grass-fed, or full of chocolate – however you like your steak, we’re only a few weeks away from finding out whose steak is the world’s best as the World Steak Challenge returns.
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Steakholder Foods expands into cultured pork
The new induced pluripotent porcine stem cell line (iPS) will enable Steakholder Foods to continue diversifying its species portfolio and accelerate its market readiness for cultured pork production.
