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14 global cities commit to sustainable food policies
Fourteen global cities have committed to the C40 Good Food Cities Declaration, in order to promote and preserve the health of citizens and the planet.
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Preventing antibiotic resistance through natural remedies
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.
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An apple carries 100 million “good” bacteria, study finds
The researchers compared the bacteria in conventional store-bought apples with those in visually matched fresh organic ones.
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New material for antibacterial food coatings obtained
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.
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Is CBD and alkaline water the perfect combo?
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.
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How can agroforestry help support the climate agenda?
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.
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Transport proteins key to improving infant formula
Researchers have identified key transport proteins which contribute to creating a healthy early-life gut bacterial community.
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How clean label could bolster the vegan market
With the increasing popularity of both the clean label and vegan movement, can the two trends align to satisfy the modern consumer?
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3D meat printer company raises $6 million for development
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.
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Clean label cocoa powder launch
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.
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What’s the deal with clean label?
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.
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Controlling contaminants: the new facet of ‘clean label’
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.
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An appetite for change: Where the food industry is going
Ashley Pollock, Senior Innovation Consultant at Ayming, looks at the trend for a more health-conscious approach to what we eat.
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Naturals in food: facts, myths and perceptions
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.
