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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
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
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...
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...
9 March 2017 | By New Food
IFST has updated its Information Statement on Acrylamide suggesting that one approach does not meet every product requirement...
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.
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...
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...
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...
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...
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.
24 February 2017 | By New Food
New survey reveals behaviours and preferences of millennials who snack regularly...
22 February 2017 | By Mark Hughes, CEO Anderson Partners; Monica Ginsburg
It’s time to cash in on a growing consumer demand for health and transparency say Anderson Partners...
22 February 2017 | By Roy Manuell | Digital Editor
The UK’s first dedicated gluten-free micro brewery, has launched a funding drive to raise £500,000 to support its rapid expansion...
This application note assesses the chemical differences between squalane from shark liver oil and squalane from olive oil, and how the differences can detect origin and adulteration...
