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In the latest edition of Mythbreakers, Dr Adam Carey asks whether carb-loading can be beneficial to consumers, and offers important advice around choosing sports nutrition products that are upfront about their ingredients.
How do we address consumer desires for baked goods with a friendlier label, without compromising on taste or quality? Learn more in this infographic.
This application brief will highlight the Solus One Methodology for the testing of Raw Poultry & Meat.
Online food marketplace Shef will fast-track the registrations of Afghan refugees on its platform as it seeks to give them a stable source of income as quickly as possible.
Replacing salt with a low-sodium alternative reduced the chance of stroke and other major cardiovascular events among participating communities in China.
A worse than usual drought in Madagascar has left much of the country’s population facing famine as the “hunger season” looms large.
Alcohol sales in the US increased during the early stages of the COVID-19 pandemic, with researchers concerned that the increases may be linked to an increase in domestic violence incidents.
Bethan Grylls interviews Dr Rita Fornaciari and Simone Blotta from Nutristar to find out why more dairy farmers should be focusing on their cows’ nutrition.
Human milk-based fortifiers in hospital NICUs are revolutionary, but are they all the same? Dr Melinda Elliott elucidates the issues.
Following the publication of its progress report on its responsible sourcing programme, New Food offers an overview of how Twinings is making positive change within the communities of its supply chain.
Action on Sugar is calling for food manufacturers to “act more responsibly” in the way they market yoghurts high in sugar, which are often aimed at children.
New research suggests we should be paying closer attention to conflict as a cause for world hunger, after studying the food security of several countries in sub-Saharan Africa.
With our health and that of the planet’s vying for supremacy in consumers’ minds, New Food’s Editor looks at the arguments surrounding the meat vs plant-based debate, including misconceptions over processing and space farming.
New Food’s Joshua Minchin speaks to Remedy’s UK General manager, Anna Dominey, about kombucha, and finds out why the beverage is riding high on a wave of interest for fermented foodstuffs.
Following the publication of ‘Wave 2’ from its ‘Food and You 2’ survey, the FSA’s Lucy King highlights the key learnings.
