news
World Water Day: Message on a bottle
22 March 2017 | By New Food
One Water, which pours profits into clean water projects worldwide, uses test packaging to urge consumers to ‘drink and think’.
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Ingredients
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Healthcare experts say milk and dairy should be protected by public health guidelines
22 March 2017 | By New Food
The majority of a room of healthcare and nutrition experts did not agree that milk and dairy foods should be targeted by public health recommendations to reduce population risk of heart disease or type 2 diabetes.
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Can a vegan diet provide enough nutritional support for a pregnancy?
21 March 2017 | By Leah Smith & Julie Abayomi | Liverpool John Moores University
Can a vegan diet provide adequate nutritional intake for a healthy pregnancy? We asked academics at Liverpool John Moores University to explore...
news
This time it’s personal: personalised nutrition emerging as next big industry trend
21 March 2017 | By Ingredient Communications
Personalised nutrition is rapidly emerging as a key issue for the long term future of the industry, new research has shown.
news
Responding to the antibiotic crisis: investors push food giants to path of less resistance
20 March 2017 | By FAIRR
$2 trillion investor coalition challenges fast food giants such as McDonald’s and Domino’s to counter growth of antibiotic resistance
news
Public Health England’s (PHE) 2017 salt reduction targets unlikely to be met
20 March 2017 | By Consensus Action on Salt and Health (CASH)
New survey by Consensus Action on Salt and Health (CASH) based at Queen Mary University of London has found that, out of 28 food categories analysed, only ‘bread rolls’ has so far met the 2017 maximum salt reduction targets
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Hollywood’s answer to the sugar reduction conundrum facing confectionery
15 March 2017 | By Roy Manuell | Digital Editor
Disney's new children's 100% fruit confectionery range is a model for how to successfully reduce sugar while maintaining a quality of taste to keep kids coming back...
news
Is biodegradable packaging the answer to the food’s climate change problem?
13 March 2017 | By Kaunas University of Technology (KTU)
KTU researchers are creating biodegradable food packaging materials, which, in addition, will also keep food fresh for longer...
news
IFST updates Information Statement on Acrylamide in foods
9 March 2017 | By New Food
IFST has updated its Information Statement on Acrylamide suggesting that one approach does not meet every product requirement...
news
Reasearch suggests nutrition industry optimistic despite political uncertainty | Vitafoods 2017
8 March 2017 | By Ingredient Communications
Political and economic uncertainties have failed to dent optimism in the nutrition industry, research carried out exclusively for Vitafoods Europe 2017, the global nutraceutical event, has shown.
news
Kefir flourishing in fermented dairy beverage market
7 March 2017 | By Innova Market Insights
Kefir appears to be bucking the trend that has seen launch activity in drinking yogurts and fermented beverages remain relatively static in recent years...
news
Tackling the protein crisis, plant based futures and lab grown meet
7 March 2017 | By Southbank Events
Organised by Southbank Events this 1-day Summit will look at key food protein trends and discuss plant, marine and insect-based alternatives...
article
Health Ingredients Month: What did we learn?
1 March 2017 | By New Food
New Food's Health Ingredients Month comes to a close and we look back at precisely what we learned about trends, challenges and innovation...
news
81% of consumers would buy imperfect fruit and vegetables
28 February 2017 | By New Food
All major UK supermarkets have responded to pressures to reduce waste and embrace wonky vegetables and ugly fruit. Most consumers are also happy to buy...
news
High street sandwiches contain less than 50% chicken DNA
28 February 2017 | By Roy Manuell | Digital Editor
According to research conducted by CBC's Marketplace found that much of the Subway brand's chicken in its sandwiches contained less than 50% chicken DNA.
