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Veggie and vegan products dominate at student food innovation competition final

7 June 2017 | By New Food

Veggie and vegan products have dominated at the Ecotrophelia UK food innovation student competition final this year.

article

Analysing the EFSA methological assessment of botanical ingredients safety

31 May 2017 | By Vittorio Silano | Medical School | II University of Rome Tor Vergata

Vittorio Silano, esteemed Italian academic, reviews the EFSA methodology for safety assessment of botanicals and botanical preparations intended for use as ingredients in food supplements...

news

Snack nuts evolve with changing tastes

25 May 2017 | By New Food

How almonds fit with new consumer eating habits...

news

Battle Oats launches world’s first plant-based protein cookie

8 May 2017 | By New Food

Rapidly growing UK nutrition brand Battle Oats is next week (15th May 2017) launching a new protein cookie product to complement its ‘free from’ range of high protein oat bars.

news

Quorn products officially registered as vegan

26 April 2017 | By New Food

The UK’s largest producer of healthy meat alternatives, Quorn, has registered its entire Vegan Range with the Vegan Trademark, calling the logo the “cherry on top” of a very successful launch.

article

The green food revolution sweeping across Silicon Valley

10 April 2017 | By Roy Manuell (New Food)

The world is bearing witness to a green revolution that sees tech startups in Silicon Valley produce innovative plant-based alternative to meat and dairy.

article

Cell culture: an innovative approach for production of plant actives

14 February 2017 | By Mark Fremont PhD (VF Bioscience SAS)

Mark Fremont, R&D director at VF Bioscience SAS looks at cell culture as an innovative means of producing high quality plant actives.

article

Plant-based ingredients and their cognitive benefits | Health Ingredients Month

13 February 2017 | By Andrea Zangara, Centre for Human Psychopharmacology, Swinburne University

Ageing is a highly complex process that is associated with many common chronic neurodegenerative diseases. Do plant-based ingredients provide a potential solution...?

news

Duckweed: Tiny plants with huge potential

11 January 2017 | By Friedrich Schiller University Jena

Wolffia globosa, a tiny, rootless duckweed, or water lens, apparently has what it takes to achieve great things...

article

The top 10 food & beverage trends of 2017

4 January 2017 | By Roy Manuell (New Food)

How will the food and beverage industry shift in 2017? How will 2016, a year of surprises change consumer behaviour? How will retailers react? Read New Food's predictions here...

article

Supercritical fluid extraction and application of bioactive ingredients from plant materials

9 October 2016 | By Nishant R Swami Hulle, R. F. Sutar, R. V. Prasad

Supercritical fluid extraction (SFE) technology is a green technology that offers an alternative to conventional solvent extraction technology.1 Having less impact on the environment it also meets consumer demand for safe, natural and high quality ingredients. More and more industries are using SFE technology and are reported to have market…

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