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After complaints about brands advertising unhealthy foods to children during a YouTube exercise video, Action on Salt and Sugar and Children’s Food Campaign have called on all food and beverage companies to refrain from advertising any food or drink high in fat, salt or sugar (HFSS) before 9pm.
Saquib Ramday, Category Director at Tate & Lyle, answers New Food's questions about the global push for sugar reduction, and explains how formulation processes work when opting for sugar alternatives.
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
The California Prune Board has pointed to research which highlights the functional benefits of prunes as a suitable and beneficial ingredient in meat-plant blends.
The partnership will offer sessions to businesses looking to enter the Indian plant-based market, as well as provide guidance for local product formulations and innovation.
The market is doubling down on beta-alanine – but is it using the right kind? Mark LeDoux explains how generic beta-alanine ingredients can cost you in the long run.
The campaign groups claimed that some food companies, including big brands, have been capitalising on the government’s ‘stay home’ message by heavily promoting unhealthy food, sometimes to the "most vulnerable members of society."
The guidance has set out safety advice and legal regulations for food manufacturers and agricultural businesses that are operating during the COVID-19 pandemic in the UK.
Nicola Trafford, R&D lead at European Freeze Dry, talks us through the benefits of opting for freeze dried ingredients and the processes involved with their production.
The report suggested that storytelling is becoming increasingly important for consumers' flavour choices, with surveys highlighting that this is influencing purchasing decisions more and more.
How can blockchain technology help improve the food industry? New Food hears from two experts about this technology's potential within the sector.
Mexico implemented an excise tax of one peso per litre (approximately 10 percent increase in price) on sugar sweetened drinks in January 2014, and this study has revealed downward trends in consumption as a result.
Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.
Welcome to the first edition of Gideon Ashworth's 'Talking Crop', a monthly column which will explore a range of topics relating to the agri-food world.
New Food discovers how the food and beverage market changed over the last year.
