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The global snack market is expected to increase greatly between 2020 and 2025, as the demand for healthy snacks rises. However, research suggests there's still a place for indulgence even among the health conscious.
With Russia and Ukraine being two of Europe’s largest food producers, there are real fears that the invasion could worsen food insecurity around the world.
Rising interest in sustainable diets has led many food businesses to consider how best to play their part in driving a dietary transition. Here, Joanna Trewern at WWF-UK relays the results of an initiative that encouraged consumers to make lasting changes to their eating habits.
A new research study has found that consuming just one to two alcoholic drinks a day can cause serious cognitive issues.
Beverage safety capabilities: Support for beverage testing heroes
X-ray systems can prevent glass-contaminated products reaching consumers and some production processes can even increase the risks – find out more.
Brighten up your virtual meetings and show your pride in being a Food Testing Hero with our virtual backgrounds
Researchers from the University of Michigan found that the bacteria found in the human gut differ around the world, reinforcing the relationship between diet and the human microbiome.
Nutrition expert, Barbara Bray, discusses the upsides and drawbacks of nutrient profiling and why we should take a step back to examine the science.
Following New Food’s Food Bev Horizons conference, wherein we asked, 'Is this the end of alcohol?’, Co‑founder of jeng, Christopher Lackner, gives his expert view on the future of US drinking habits.
The New Food editorial team deliver your quickfire food and beverage update, featuring food waste rewards and sleep advice!
Debates have arisen over the years as to whether or not there is a link between heavy metals and child development. Now, a new court case hopes to shed a light on this once and for all.
Marisa Heath gives an overview of the Plant-based Food Alliance UK’s goals – a new coalition of organisations from Britain’s plant-based food and drink sector.
A recent study has demonstrated how cow’s milk can trigger cells that are known to damage neurons, and could worsen MS symptoms.
Food writer Jacob Smith provides insight into the potential of genetic-based nutrition both for athletes and in a clinical setting.
