List view / Grid view
New research from food broker, Presence, has revealed five key trends driven by the health-conscious consumer movement, including gut health and an uptake in mushrooms. Find out about all five here.
A group of students from the University of California Davis have created an allergen-free ice cream made from the liquid contained in chickpeas cans.
Mexico has adopted the Codex international food safety authority's specification for steviol glycosides, resulting in Sweegan expanding its company.
To mark Salt Awareness Week (14th - 20th March), Action on Salt has presented research showing how high the salt content in meal deals is.
New research finds that almost half of businesses are not prepared for the introduction of HFSS legislation, which is just around the corner...
Popular fast-food chain, Burger King, has launched its first plant-based restaurant, which will be open in Leicester Square, London for a limited time.
Infant formula recalled in the US over Cronobacter fears, while undeclared allergens continue to cause product recalls across the world.
A university professor claims to have created a formula for the perfect version of a British delicacy: the humble chip butty.
A new study has revealed that pet owners may unwittingly be feeding their animals with meat from endangered shark species, after DNA barcoding tests were conducted on several pet food brands in Singapore.
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.
Guidebook on how to optimise quality control in food manufacturing through analysis of protein, fat, moisture and other parameters.
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.
Is insect-based food the best thing for pets, humans and the environment? New Food finds out.
