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Not enough focus on nutrition when constructing a diet, claims research
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.
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Health & Nutrition
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UN World Food Programme to support food businesses in Rwanda
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.
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New digital service helps to provide affordable meals in the US
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.
webinar
An ultra-high sensitivity quantification method of veterinary drugs residues in food
SCIEX’s Global Technical Leader for food and environmental presents a quantitative approach to testing for veterinary drug resides in food.
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A spicy dish a day may keep Alzheimer’s away
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.
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Did hunger and drought really kill off the Mayans?
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.
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The future of a successful strategy
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.
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New research reveals marketing secrets of McDonald’s
An analysis into the social media marketing of McDonald’s has revealed some of the secrets of the fast-food giant, with concerns the tactics might exacerbate health concerns in some countries.
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Menus that are majority vegetarian are key to switching meat-eaters
The research suggests that if the majority of a menu is made up of plant-based foods, then people who usually eat meat are more likely to choose plant-based option.
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What you eat affects taste preference, according to new study
A new study from scientists in California has suggested that a diet high in protein increases preference for carbohydrates, and vice versa.
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What’s in store for food in 2022?
As 2021 draws to a close, Professor Chris Elliott gives his expert opinion into the challenges to come for the food and drink sector next year.
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New study finds blueberries could be good for your heart
New research has suggested that adding blueberries to your diet could be beneficial for your heart, as the fruit could reduce insulin and glucose levels after a large meal.
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Flexitarians drive demand for meat alternatives in India
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
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Watch this week’s F&B news in 60 seconds
The New Food editorial team deliver the week's top food and beverage headlines in just one minute.
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HFSS and food analysis
With new legislation around products high in fat, sugar and salt looming over the UK, Antony Bagshaw from One Scientific offers clarity over the kinds of analytical detail you may require from your testing lab going forward.
