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Food and beverage industry resists measures to tackle NCDs
Research has highlighted reticence from the global food and beverage industry to fully get behind public health guidance aimed at tackling NCDs.
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The World Health Organization (WHO)
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A schooling on marine biotoxins
The Head of the Food Safety and Quality Unit at the Food and Agricultural Organization of the United Nations (FAO) talks marine biotoxins with New Food's Editor, Bethan Grylls.
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Can food surface texture change consumer perceptions about healthiness?
Previous studies are said to have shown that packaging, labelling and the texture of a cup or plate can alter people's perception of food, but a new study has looked at how a food product itself can be perceived differently depending on its appearance.
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Changing food systems cause ‘double burden of malnutrition’, says report
A report published in The Lancet, in cooperation with the World Health Organization, has outlined how a crossover of global malnutrition and obesity, due to changing food systems, requires action from across the whole food system.
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Have red meat studies gone too far?
Dr Sylvain Charlebois, from Dalhousie University, discusses how, with so many studies about the health impacts of red meat consumption, it is difficult for the consumer to make the right choice.
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Premium teabags leak microplastics, according to study
Some premium tea bags leave billions of invisible microscopic plastic particles after being heated, new research suggests.
