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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.
A decline in biodiversity could have a damaging nutritional effect on populations dependent on fish according to a new study of the Peruvian Amazon.
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.
Pizza Express has changed the way tips paid via credit or debit card are allocated between waiting staff and kitchen staff, raising the conversation of potential legislation on tipping from the UK Government.
Heloise Le Norcy-Trott, Group Marketing Director for Lactalis UK & Ireland, explains why one of the most popular food products with the longest history continues to resonate with modern consumers.
Chris Bryant examines the findings of a recent survey that assessed attitudes towards meat alternatives in Belgium, explains why the European country is the perfect place to undertake such research, and voices his opinions on a move away from meat.
Lord Clark ruled that Lidl “intended to benefit” from a rebrand of its Hampstead Gin, which led to William Grant and Sons (which produces Hendrick’s Gin) taking legal action against the discounter.
The research suggests some parents do not introduce new foods into their children’s diets often enough and nearly half of respondents said half of their shopping basket goes unchanged.
A survey has revealed that most Brits are clueless over what ‘processed’ means and the majority associate it with being unhealthy.
When it comes to getting crucial micronutrients from crops, it really does depend on where you live. That’s according to new research conducted by a team of universities from the UK, Ethiopia, and Malawi.
Feeding America says American house holds are having to find more money for food each month in the latest edition of its annual Map the Meal Gap study.
Chris Whiting from Synergy Flavours highlights the key drivers behind future flavour trends and what to look out for this year.
The tragic death of Owen Carey in 2017 has prompted more conversations within the food industry around legislation to make allergen information clearer on restaurant menus. But is this the best way to keep food hypersensitive consumers safe?
Following the Queen’s Speech, New Food’s Editor takes a deep dive into the possible consequences of the new, pending “junk food” advertising and calorie-labelling rules, which aim to tackle the UK obesity crisis.
14 May 2021 | By
Novel foods have to be a part of the solution if the world is to solve the problem of malnutrition – that’s according to researchers from the University of Cambridge.
