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Taste and nutrition company Kerry's research of more than 6,300 consumers in 12 countries – including Thailand, India, Japan and China – revealed a desire for more protein in products regarded as 'healthy'.
A new scientific review suggests that coffee stimulates the digestive process and increases the number of good bacteria in the gut.
The New Food editorial team deliver your bitesize update of all the latest news from the food and beverage industry.
The research team behind the study has suggested that there might be a link in humans, but further investigation is needed before any concrete link can be made.
With partakers of Dry January on the rise, research suggests that UK drinkers are moderating their alcohol intake all year round.
The city of Xi’an in China is experiencing severe food shortages as the country goes into a strict partial lockdown following COVID-19 outbreaks.
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
A new study has suggested that replacing margarine and other fats with olive oil could reduce the risk of cardiovascular disease, though other scientists say more research is needed to prove this.
The Arla Foods survey suggests that consumers are not as aware of nutrition when it comes to choosing diets, but encouragingly consumers are willing to learn more.
The UN’s World Food Programme is working with several partners to provide support for East African businesses developing solutions to growing food insecurity in the region.
Bright by Text, an app designed for parents and caregivers, has teamed up with non-profit Cooking Matters to provide families in the US with nutritional advice and low-cost recipes.
SCIEX’s Global Technical Leader for food and environmental presents a quantitative approach to testing for veterinary drug resides in food.
There is currently no known cure for Alzheimer’s disease, but new research linking the memory-impairing illness and the consumption of spicy food may offer hope.
A lack of food brought on by a massive drought has long been the reason cited for the collapse of the once great Mayan civilization, but new research into what Mayans ate has cast doubt on this.
Vicky Pyrogianni of the International Sweeteners Association looks at sugar reduction with the use of low/no calorie sweeteners, including facts and myths around their safety, benefits and application.
