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Taco Bell to offer free tacos to vaccinated individuals in California

14 June 2021 | By New Food Magazine

Taco Bell has joined other food industry giants such as Unilever in offering out free food to vaccinated individuals, as the US looks to drive its vaccination programme onwards.

Researchers create plastic alternative from “vegan spider silk”

14 June 2021 | By New Food Magazine

The Cambridge University team’s research is usually based around Alzheimer’s Disease, yet they have inadvertently managed to develop a possible substitute for single-use plastic.

Supermarkets “lagging behind” when it comes to chicken welfare

11 June 2021 | By New Food Magazine

The report released by The Humane League has laid down the gauntlet to supermarkets, with Managing Director Vicky Bond accusing the retailers of “lagging behind”.

FDA adapts yoghurt regulations to include modern innovation

10 June 2021 | By New Food Magazine

The FDA has also adapted the “allowable ingredients” in yoghurt to include agave sweeteners and has made allowances for fortified products.

Lack of fruit and veg responsible for 18,000 early deaths says report

10 June 2021 | By New Food Magazine

A new report claims the UK fruit and veg sector could be boosted by more than £200 million if everyone ate the amount of greens advised by the Government.

Recall roundup: Possible Listeria contamination sparks smoked fish recall

9 June 2021 | By Joshua Minchin (New Food)

A possible Listeria monocytogenes contamination has led to a spate of recalls involving smoked fish products in the US, while undeclared allergens have resulted in recalls in Canada and the UK.

Yum China commits to global climate change targets

9 June 2021 | By New Food Magazine

Yum China, the company behind well-known brands such as KFC and Pizza Hut in China, has committed to playing its part in reducing the effect that industry is having on climate change, with more transparency also promised.

EIT Food announces winners of its sustainable aquaculture competition

8 June 2021 | By

On World Oceans Day, EIT Food has announced the winners of its sustainable aquaculture competition, which includes projects focussed on farming salmon more sustainably to extending the shelf-life of seafood projects.

Swiss voters prepare for landmark pesticide poll

8 June 2021 | By Joshua Minchin (New Food)

Swiss voters will decide on various “popular initiatives” at the polls this Sunday, one of which calls for the ban of synthetic pesticides in the European nation.

Why plant-based doesn’t necessarily mean healthy

7 June 2021 | By New Food Magazine

David McClements warns that plant-based alternatives are not necessarily healthier than their traditional counterparts, thanks to the amount of sugar, salt, and saturated fat sometimes present in them.

More than half of consumers more focussed on food safety

7 June 2021 | By New Food Magazine

On what is World Food Safety Day, taste and nutrition company Kerry has revealed research that suggests consumers are more conscious of food safety than ever after the COVID-19 pandemic.

Weetabix shortage warnings issued as workers vote to strike

4 June 2021 | By Joshua Minchin (New Food)

Weetabix has been accused by Unite of “fire and rehire” plans, while the cereal manufacturer says its ways of working have to evolve to remain competitive.

Biodiversity crucial to human nutrition study finds

4 June 2021 | By New Food Magazine

A decline in biodiversity could have a damaging nutritional effect on populations dependent on fish according to a new study of the Peruvian Amazon.

Decoding demand: How AI can kick start product development

Brits beat more than 800 million eggs as baking craze quantified

3 June 2021 | By

With more of us than ever picking up a whisk over the past 12 months, Alzheimer’s Society is calling for budding bakers to take part in its annual Cupcake Day to raise money for the charity.

Kerry open new taste facility in Mexico

3 June 2021 | By New Food Magazine

The new Kerry facility will help the company achieve its ambitious climate goals, including its aim to bring sustainable nutrition to two billion people by 2030.

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