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Many people around the world – specifically women and those in low-income homes –are being heavily polluted by cooking emissions in their kitchen, suggests new research.
A new study has found that excess sugar consumption is costing Canada’s health-care billions of dollars every year, and researchers claim that sugary drinks are not the only culprits.
The New Food editorial team gives you your rapid food and beverage update in 60 seconds.
In today’s fierce market innovation and speed are top priorities. Join us as we hear from Trace One about how businesses can balance the two.
New research from food broker, Presence, has revealed five key trends driven by the health-conscious consumer movement, including gut health and an uptake in mushrooms. Find out about all five here.
Mexico has adopted the Codex international food safety authority's specification for steviol glycosides, resulting in Sweegan expanding its company.
A new study has found that eating certain foods late in the evening could cause further problems for those with diabetes.
New research has found out why yoghurt may be able to lower the risk of type two diabetes and also help with other health issues.
To mark Salt Awareness Week (14th - 20th March), Action on Salt has presented research showing how high the salt content in meal deals is.
New research finds that almost half of businesses are not prepared for the introduction of HFSS legislation, which is just around the corner...
The global snack market is expected to increase greatly between 2020 and 2025, as the demand for healthy snacks rises. However, research suggests there's still a place for indulgence even among the health conscious.
High-pressure processing of food can effectively destroy harmful microorganisms and causes no extra food safety concerns compared to any other treatment, the EFSA has claimed.
Beverage safety capabilities: Support for beverage testing heroes
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Researchers from the University of Michigan found that the bacteria found in the human gut differ around the world, reinforcing the relationship between diet and the human microbiome.
