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ATNI’s latest Global Index suggests the world’s top food and beverage manufacturers have slowed down efforts to combat malnutrition, with Nestlé and Unilever leading the way.
Learn how Chocolates Valor is driving the digitalisation of industrial processes by building a streamlined factory for top-quality products.
Discover the efficient assay protocol for Solus One Salmonella detection kit. This guide will show you 7 easy steps it takes to run the assay.
New business drivers require food and beverage companies to redefine every element. Their innovation, will, and ability to change are key to success.
Improve food safety and provide full transparency on how food and beverages are produced by incorporating the power of blockchain in your offering.
Researchers in the United States have confirmed the prevalent belief that a Mediterranean style diet can help protect against heart diseases.
PepsiCo Europe says it plans to expand its range of snacks to include healthier options, and has continued to commit to guidelines around advertising to children.
New Food’s Editor, Bethan Grylls, examines the polar opposite trends of indulgent and healthy snacks and places her bets on how the future will unfold.
At least one hundred children in Finland have been hospitalised due to Salmonella poisoning, according to Yle news.
Europe’s soft drinks industry says it will reduce average added sugars in its beverages by another 10 percent across Europe.
Chika Russell tells Beau Bailey about the memories that influenced her up-and-coming snack brand and how she’s catering to the demands of healthy eating.
Phenylketonuria (PKU) is a rare but potentially serious inherited disorder that calls for a strictly controlled diet. Groups are calling on the food industry to be more sensitive to the critical needs of these and other food-restricted consumers when it comes to labelling.
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
The study claims potato and rice protein could be just as filling as their whey counterparts, yet they reduce insulin spikes for those who need to monitor blood glucose levels carefully.
Tassos Koidis of Queen’s University Belfast tackles the belief that olive oil should be avoided for high temperature cooking
