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Although consumers might not be purchasing as much dairy as they once did, with many turning to alternatives, research from Tate & Lyle has found that a third of 18-35-year-olds in Europe are consuming more dairy than they were three years ago.
Substituting just 20 percent of beef with a meat alternative produced in fermentation tanks could halve deforestation by 2050, according to a new research study.
Shawarma dishes, found to contain Shigella bacteria, have led to death, hospitalisations and arrests in the state of Kerala in India.
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
New Food hears from Drops of Heal CBD’s Founder about why she decided to launch CBD-infused olive oils, her thoughts on UK regulation, and where the future of cannabinoids might be heading.
Kellogg's is challenging the UK Government over upcoming HFSS regulations which would limit where some of its most popular cereals can be displayed in shops - and it's all to do with added milk...
This week’s recall roundup includes vegan truffles being taken off the marketplace due to undeclared milk and fish sandwiches that contain a potential choking hazard.
Insects are about to become part of our western everyday meals. Here, Iwan Tamm from plant- and insect-based pet food brand Percuro tells how our furry friends are taking the lead.
The “world’s first and only certification for upcycled ingredients and products” expands into Canada after US success.
During Allergy Awareness Week, New Food explores the findings of the UK’s biggest study into the perceptions on allergies, which has uncovered the hidden mental health and psychological effects of having - or caring for someone - with an allergy.
IFF and Algaecore Technologies LTD have teamed up to create a vegan smoked salmon alternative consisting of one ingredient.
The breakfast cereal market size is estimated to be worth $50.7 billion by 2030, as sales continue to rise post-pandemic, driven by a rising demand for convenient, ready-to-eat options.
Meat consumption must fall by “at least 75 percent”, according to a new report from Germany researchers of the University of Bonn, with richer countries limiting their intake more than others.
A new research study suggests that humans possess surprising nutritional intelligence that influences our eating habits...but is the modern food sector making us turn away from our instincts?
How have recipe boxes changed in recent years and what has caused their increase in popularity? Patrick Eve, Chief Commercial Officer at Gophr, one of the UK’s largest same-day courier services, finds out.
