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Despite sugar content remaining high and varying considerably in many soft drinks, data obtained from Action on Sugar suggests that the soft drinks levy has generally seen success. Katharine Jenner explains.
To gain an understanding of how and why the meat-mimicking market is predicted to continue to grow, New Food’s Sam Mehmet spoke with Naked Glory’s Alison Lees about the rise of the flexitarian and plant-based movements.
Food intolerances are considered to be more widespread than food allergies worldwide. Here, Franco Vessio, Co-Founder of MozzaRisella, explores how brown rice offers a food tolerance-suitable solution, as well as provides balanced nutritional value.
Taste and consumer friendliness ranked below naturalness for German citizens, but were the main focus for consumers in France and the UK, followed by value for money and naturalness.
Andrea Tolu explores the role of sugar in the clean label era, and hears from food technologist Raphaëlle O’Connor for her expert view...
With over 20 years experience in the food and confectionery industry, entrepreneur Sameer Vaswani reflects on his experiences and looks at the detrimental effects refined sugar can have.
Dean Foods has announced that it has initiated voluntary Chapter 11 reorganisation proceedings in the Southern District of Texas. The company has said it has seen drastic effects from the shift in consumer choice to more dairy-alternative products.
In an Innova Market Insights survey, sugar reduction was considered a popular option for the three in five US consumers who would rather cut back on sugar than consume artificial sweeteners.
THP has released its fifth Flavour & Trend Forecast for 2020 – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
Fourteen global cities have committed to the C40 Good Food Cities Declaration, in order to promote and preserve the health of citizens and the planet.
After a routine check, the USDA (United States Department of Agriculture) discovered that the details of the sausage casings were not declared on the product labels.
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.
Mark Fincham, UK Technical Manager at Lloyd’s Register, explains how specific controls introduced in the wake of the 2013 horsemeat scandal, can mitigate against the risk of food fraud, as consumers are concerned ‘fake meat’ products actually contain animal products.
Dr Sylvain Charlebois, from Dalhousie University, takes a look at how and why McDonald's is entering the plant-based market with its pilot of the 'PLT sandwich.'
