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In a bid to tackle food price increases themselves, Klaus Grunert explains to New Food why consumers might be "reshuffling" their purchases to navigate food inflation and potential food shortages.
New data from the British Retail Consortium has revealed that retail sales in the UK improved throughout December 2022 amid food inflation.
According to research, after carnivores, ‘flexitarian’, a diet that still allows you to eat meat, is the most common eating habit in Canada.
A study has revealed that there are consumer preferences for sustainably produced meat and meat substitutes in Japan.
What trends will take the food and beverage industry by storm in 2023? Have some been brewing for a while? Find out New Food's predictions here...
Academics at Bournemouth University have developed an app that helps people eat the recommended five portions of fruits and vegetables per day.
Our latest recall roundup covers the UK and US, including small pieces of metal found in ravioli sold at Tesco.
A study found that the use of climate labels on a sample fast-food menu had a strong effect on food selection.
Tesco has revealed that, during 2022, its shoppers were more generous than ever before in supporting foodbanks and local charities.
US confectionery company Hershey’s has been sued due to the alleged presence of "harmful" levels of metals in its chocolate.
4 January 2023 | By
Aldi UK claims it has achieved record sales during December, reportedly exceeding £1.4 billion in a month where food inflation reached 13.3 percent.
OEG Offshore has partnered with Perenco UK and has donated more than £2,000 of essential food and household items amid the cost of living crisis
A report has predicted that the British economy will continue to shrink throughout 2023 following falling into a recession.
Clive Black of Shore Capital examines the way retailers in the UK are adapting to a changed consumer-landscape, as the cost-of-living crisis continues to bite.
St Pierre Groupe’s NPD Manager, Lynsey Edge, explains how suppliers can bring out high quality sensory attributes within food and drink as they deliver against the demands of today’s consumer.
