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New Food attended the Pukka Herb event ‘Before we really need antibiotics, what are the healthy alternatives?’ to discover how natural options might help secure the future of antibiotics.
The researchers compared the bacteria in conventional store-bought apples with those in visually matched fresh organic ones.
The use of antibiotics as components of antibacterial films can lead to the emergence of resistant strains of bacteria, whereas chitosan compounds do not have this disadvantage.
Dr Ahmed Abbas, Director of Research and Development at WET Group, takes a look at the UK CBD market and explains why combining it with alkaline water will prove to be a popular move.
In a two part series, Vincent Walsh and David Haley explore how agroforestry, as used by ancient cultures, offers a technique to maximise food production while supporting natural ecosytems.
Researchers have identified key transport proteins which contribute to creating a healthy early-life gut bacterial community.
With the increasing popularity of both the clean label and vegan movement, can the two trends align to satisfy the modern consumer?
Redefine Meat is developing plant-based, animal-free meat using industrial 3D printers and expect the results to have a huge impact on the meat market.
As the consumer driven trend for clean label continues to gain momentum, Barry Callebaut launches a cocoa power using chicory root fiber instead of sugars.
As the health conscious craze continues to surge in popularity among consumers, the demand for clear labelling and nutritious, buzz-word ingredients becomes ever more important.
A worrying number of products have been found to contain contaminants. As the popularity of ‘clean label’ rises among consumers, Clean Label Project is on a mission to bring transparency to consumer product labelling. Jaclyn Bowen, Executive Director of the project, explains how.
Ashley Pollock, Senior Innovation Consultant at Ayming, looks at the trend for a more health-conscious approach to what we eat.
In the second of a two-part article,1 scientists Martin Rose, Taichi Inui, Moira Dean and Jane Parker examine the true meaning of the term ‘natural’ within the food sector, emphasising its impact on risk assessment and risk management.
Dan Staackmann is the Founder and President of Upton’s Naturals – an independently-owned natural foods company with a focus on meat alternatives and vegan values. Here he explains their passion and the process for bringing pre-seasoned, ready-to-eat jackfruit to the marketplace.
According to new research, introductions of food and beverage products that use sweet potato increased by a CAGR of 21% from 2015 to 2018.
