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Five key food and beverage industry trends for 2022
New Food’s Assistant Editor, Joshua Minchin, looks back on his predictions for 2021 and makes five more for the year ahead.
List view / Grid view
Health & Nutrition
podcast
Episode Twenty: What’s more sustainable – a meat-based diet or a vegan one?
One of the food industry's most difficult questions is tackled head on by New Food's editorial team.
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Plant-based power: restaurants embrace Veganuary
A record-breaking two million people pledged to take part in Veganuary and restaurants around the world are keen to take part with a plethora of vegan launches - but is it too good to be true?
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Study suggests protein in products is a major incentive for consumers
Taste and nutrition company Kerry's research of more than 6,300 consumers in 12 countries – including Thailand, India, Japan and China – revealed a desire for more protein in products regarded as 'healthy'.
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Giving into your caffeine craving could be good for your gut
A new scientific review suggests that coffee stimulates the digestive process and increases the number of good bacteria in the gut.
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60 Second News – 14 January 2022
The New Food editorial team deliver your bitesize update of all the latest news from the food and beverage industry.
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Research suggests link between sweeteners and infant obesity risk
The research team behind the study has suggested that there might be a link in humans, but further investigation is needed before any concrete link can be made.
article
Pesticides: why, how and what?
Is it a legal requirement, public safety or public perception? In this article, Buddhi Dias tackles the common reasons for testing food for pesticides, as well as what you should expect from a testing laboratory.
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Food crisis in Xi’an, China
The city of Xi’an in China is experiencing severe food shortages as the country goes into a strict partial lockdown following COVID-19 outbreaks.
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Switching to olive oil could reduce risk of cardiovascular disease
A new study has suggested that replacing margarine and other fats with olive oil could reduce the risk of cardiovascular disease, though other scientists say more research is needed to prove this.
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How locavores can improve global food systems
Locavores believe in eating locally grown/produced food, but is this the most sustainable choice? Biosystems engineer, Lisa De Vellis examines how locavores and global food producers can happily coexist for the benefit of us all.
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Not enough focus on nutrition when constructing a diet, claims research
The Arla Foods survey suggests that consumers are not as aware of nutrition when it comes to choosing diets, but encouragingly consumers are willing to learn more.
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The bugbears and potential of edible insects
A strain on resources has given way to a rising demand for alternative proteins obtained with a minimal impact on natural resources, insects as a food shows promise…but hurdles remain in the way.
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UN World Food Programme to support food businesses in Rwanda
The UN’s World Food Programme is working with several partners to provide support for East African businesses developing solutions to growing food insecurity in the region.
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New digital service helps to provide affordable meals in the US
Bright by Text, an app designed for parents and caregivers, has teamed up with non-profit Cooking Matters to provide families in the US with nutritional advice and low-cost recipes.
