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If the study is correct and taste buds can adapt to lower-sodium diets, then in theory the job of the dietitian will become considerably easier when it comes to encouraging healthier foods.
The New Food editorial team gives you your rapid food and beverage update in just 60 seconds.
Daniel Dajewski of Agro-Projects discusses the differences between the US and European mushroom markets, and outlines the significant changes the American sector needs to undertake to modernise.
Mexican spirit brand Buen Vato announces that its innovative tequila will soon be heading to Europe.
The New Food team get the lowdown on new allergens that might emerge as we strive to create a more innovative and sustainable food sector. Hear from two leading allergen experts and the usual trio of Bethan, Abi, and Josh.
This week’s roundup sees numerous undeclared allergens causing recalls around the world.
Former international footballer Thomas Hal Robson-Kanu examines why the elites are placing their trust in turmeric.
University students from Johns Hopkins in the US have created an edible tape that can hold a wrap together, potentially ending messy meals for good.
New Food’s Joshua Minchin reflects on a mock food safety trial at Food Safety Summit 2022, and wonders whether the format might serve as valuable training for food manufacturers and retailers.
The wine market is one of the most competitive around, so how do you stand out in such a crowded space? Ari Walker, founder of Integrated Beverage Group, explains how his company is changing the way wine is produced one bottle at a time.
The FDA has released a statement announcing flexibility on infant formula importation to increase its availability during a nationwide shortage.
US wine exports have increased significantly despite numerous challenges, according to a new report.
Can friendly probiotic bacteria outcompete disease-causing pathogens for food and resources in your gut? New research suggests a new method which could shape the probiotic sector.
This week’s roundup includes undeclared allergens and a pathogen causing numerous food and drink recalls in the UK and US.
Sustainability and health are top drivers for flexitarians seeking plant-based food and drink, but taste tops the list, according to a new study.
