Ingesting Risk — The FDA and New Food Ingredients von Cohen, Pieter A., Broad Leib, Emily M.

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Consumers and new food technologies von Rollin, Fanny, Kennedy, Jean, Wills, Josephine

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A new food chain: Adoption and policy implications to blockchain use in agri‐food industries von Krzyzanowski Guerra, Kathleen, Boys, Kathryn A.

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New food regime geographies: Scale, state, labor von Jakobsen, Jostein

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Traditional and New Food Uses of Pulses von Sozer, Nesli, Holopainen‐Mantila, Ulla, Poutanen, Kaisa

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Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research von Siddiqui, Shahida Anusha, Zannou, Oscar, Karim, Ikawati, Kasmiati, Awad, Nour M. H, Gołaszewski, Janusz, Heinz, Volker, Smetana, Sergiy

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Development of New Food-Sharing Relationships in Vampire Bats von Carter, Gerald G., Farine, Damien R., Crisp, Rachel J., Vrtilek, Julia K., Ripperger, Simon P., Page, Rachel A.

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Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants von Piernas, Carmen, Perez-Cornago, Aurora, Gao, Min, Young, Heather, Pollard, Zoe, Mulligan, Angela, Lentjes, Marleen, Carter, Jennifer, Bradbury, Kathryn, Key, Tim J., Jebb, Susan A.

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The New Food Safety von Leib, Emily M. Broad, Pollans, Margot J.

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Natural phenolic antioxidants electrochemistry: Towards a new food science methodology von Chiorcea‐Paquim, Ana‐Maria, Enache, Teodor Adrian, De Souza Gil, Eric, Oliveira‐Brett, Ana Maria

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The Science behind Microgreens as an Exciting New Food for the 21st Century von Choe, Uyory, Yu, Liangli Lucy, Wang, Thomas T. Y

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Understanding recent challenges and new food policy in China von Huang, Jikun, Yang, Guolei

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When Evolution Works Against the Future: Disgust's Contributions to the Acceptance of New Food Technologies von Egolf, Aisha, Hartmann, Christina, Siegrist, Michael

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The New Food Truck in Town: Geographic Communities and Authenticity-Based Entrepreneurship von Schifeling, Todd, Demetry, Daphne

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New food strategy for England von Caraher, Martin

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Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties von Roohinejad, Shahin, Koubaa, Mohamed, Barba, Francisco J., Saljoughian, Sania, Amid, Mehrnoush, Greiner, Ralf

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Reusability of Germany´s total diet study food list upon availability of new food consumption data—comparison of three update strategies von Kolbaum, Anna Elena, Ptok, Sebastian, Jung, Christian, Libuda, Lars, Lindtner, Oliver

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Behavioral framing and consumer acceptance of new food technologies: Factors influencing consumer demand for active packaging von Just, David R., Goddard, Julie M.

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The hype and hope of new food allergy treatments von Perrett, Kirsten P.

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Embedding sustainability analysis in new food product development von Garcia-Garcia, Guillermo, Azanedo, Lucia, Rahimifard, Shahin

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