article
Ingredients In-Depth Focus – April 2020
Our latest In-Depth Focus on ingredients explores beta-alanine ingredients and developing plant-based products.
List view / Grid view
Plant based
news
One in five Brits have cut down on meat during pandemic, survey finds
According to the The Vegan Society, the figures highlight how pressures on supermarkets and consumers are changing buying behaviour towards a more ethical, compassionate alternative.
article
The benefits of Pulse Electric Fields
From chips to juices and dried products: New Food discovers how Pulsed Electric Fields (PEF) have been successfully and safely applied to a range of different products in the food and bioprocessing industries.
news
Pea, canola, oat and chickpea plant proteins poised for rapid growth
Analysis form Lux Research has suggested that traditional crops harvested for plant protein benefits - such as soy, wheat, and rice - will be replaced by "up-and-comers" such as pea, canola, oat and chickpea.
article
New Food Issue 2 2020
Issue 2 2020 of New Food is available to read online, featuring stories on food safety, ingredients, seafood and much more...
news
Plant-based market sees Asian surge
According to reports, plant-based products are gaining popularity in Asia as people look for ways improve their health and avoid potentially dangerous meat products.
news
Study produces new ‘stomach-friendly’ plant-based foods
Plant-based foods contain poorly digestible FODMAP compounds, but a study by VTT has succeeded in breaking these molecules down with enzymes to produce a set of 'new food items'.
news
Burger King ad banned after vegan dispute
Adverts for Burger King's 'Rebel Whopper plant-based' burger have been banned after complaints pointed out misleading marketing which suggests the burger is suitable for vegans.
news
Plant-based diet can prevent asthma, according to new review
The review authors suggested that a plant-based diet is beneficial because it has been shown to reduce systemic inflammation, which can exacerbate asthma.
article
Is ‘organic’ the missing ingredient in food integrity?
New Food shares a frank and insightful conversation with Planet Organic founder, Renée Elliott, to hear her thoughts on integrity, trust and why she considers organic to be superior.
news
CFS files lawsuit against Impossible Burgers GE soy protein FDA approval
CFS’s lawsuit asserts that FDA used the wrong legal standard when it reviewed and approved GE heme to be used in raw Impossible Burgers sold in supermarkets.
news
Impossible Foods secures $500m funding to boost research and innovation
Impossible Foods hopes that the funding will accelerate the commercialisation of “next-generation products” made from plants.
news
Teesside Uni and Quorn partner to develop sustainable mycoproteins
The project team will have direct access to Teesside University’s £22.3 million National Horizons Centre, a UK centre of excellence for the biosciences based in Darlington.
news
UK research reveals high salt content in ‘healthy’ plant-based meals
During Salt Awareness Week, Action on Salt has revealed the ‘reality’ of many ‘healthy sounding’ plant-based and vegan meals in the UK, suggesting that high salt content often hides behind 'healthy labels.'
article
An honest conversation on veganism with Heather Mills
Heather Mills, Owner of vegan brand VBites Group, discusses all things vegan with New Food’s Sam Mehmet.
