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HelloFresh on the recipe for success
New Food’s Bethan Grylls speaks to Janet Cox of HelloFresh about key drivers for meal kits, data-driven decisions, food safety considerations and more.
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Ingredients
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The way the cookie crumbles: researchers study the science behind Oreos
A research team from MIT has put an Oreo’s cream filling through a series of tests to understand why the cream sticks to just one side.
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The growth of functional foods post pandemic
Consumers are increasingly demanding that their foods work harder for them. Here, Jon Burton from Jon West Food Ltd shares how its new brand is answering these calls.
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How can we reduce salt in our diets?
A new University of Illinois study says that average salt consumption is well above the recommended amounts - but help is at hand to reduce sodium intake and avoid some dangerous non-communicable diseases.
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Kraft Heinz talks growth and sustainability
Cristina Kenz, Chief Growth and Sustainability Officer, on how Kraft Heinz International is addressing growth and sustainability.
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The CBD health benefits that can’t be ignored
Emma Thackray, from the functional drinks brand Hip Pop, shares her view of the food and beverage CBD market and its future trajectory.
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Ingredients – pet food, CBD and infant formula
April 2022's Ingredients In-depth Focus explores the most common ways contaminants are finding their way into baby milk, a look into the humanisation pet food trend, and one expert's insights into the trials and tribulations of being of UK CBD business.
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Ultra-processed food increases obesity risk in adolescents by 45 percent
It is no secret that ultra-processed food is not the healthiest option when it comes to a balanced diet, but a new study has shed even more light on the risk of obesity it can pose in young people.
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Confused about carbs? A new score system seeks to serve clarity
Are all carbs created equal? Apparently not, as the Carbohydrate Food Quality Score (CFQS) seeks to arm consumers with the right information on the nutritional content of the carbs they are eating.
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Progress to reduce sugar floundering, say health experts
A new study has found that most sweet snacks, such as doughnuts and biscuits, contain high sugar content and varied portion sizes - are tougher measures needed?
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Plant-based alternatives haven’t taken over….yet
A study has found that despite plant-based meat alternatives sales rising, traditional meat products are still firm favourites.
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Not everyone’s a fan of the HFSS ban
A recent study has found that many Brits do not support the upcoming HFSS restrictions, with a large percentage claiming it will not make a difference to them.
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Plant-based products profiting
New data has revealed that plant-based food retail sales have increased greatly in the last year, with some plant-based products outselling their conventional counterparts.
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Certain fibres can influence inflammation
Apparently not all fibres are created equal, with some linked to lowering inflammation and a better chance of not developing cardiovascular disease (CVD), whilst others make no difference.
