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University researchers across the US are working to develop a new AI-powered tool that will help businesses operating in food deserts to give more nutritious choices to consumers.
A new University of Göttingen study has found that consumers in Germany are open to precision fermentation cheese, on the basis that they are informed about the benefits and high quality of the product.
Nestlé R&D teams have identified a method to reduce the fat present in milk powder by up to 60%, without compromising on quality, taste and texture.
The study found that digital ordering platforms such as touchscreen kiosks, tabletop tablets and app-based delivery services significantly influence consumer behaviour.
A comprehensive review has found that 14 percent of all US pesticide active ingredients are PFAS - known as 'forever chemicals'.
By partnering with NaviLens to increase accessibility for blind and partially sighted people, Müller hopes to help encourage inclusivity and make the dairy category more accessible for all shoppers.
The new stevia composition offers a more cost-effective solution without sacrificing the high quality sugar taste profile.
New research from Cambridge and Bristol has found that roughly two-thirds of UK adolescents' daily calorie intake comes from ultra-processed foods.
Join us for an engaging panel discussion featuring industry leaders and AI experts as we explore the vital AI requirements shaping the future of the food and beverage industry.
Tilray's new Runner’s High Brewing Company has been designed for those of the social running community that want to enjoy the beverage without the buzz.
The study found that lower income areas are unjustly exposed to greater targeted marketing for snacks and sweets, as well as higher prices for healthy food and fewer healthy food options in stores.
Brazilian researchers have developed a functional bread that is made using probiotic yeast that “shows potential” to combat asthma.
Food Integrity Global 2024 marks the return of The Apples, New Food's industry awards that were created to recognise and celebrate some of the amazing and industry-leading talents within the food and beverage sector. Find out more about this year's categories - with two BRAND NEW opportunities - and how you…
Dive into the latest Core New Food Report, where we delve into what you can expect by attending Food Integrity Global 2024.
Professor Chris Elliott shines a light on the ongoing E. coli outbreak in the UK and shares why he believes “better diagnostic tools” could support food safety standards.
