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Child sugar intake may be impacted by a lack of uniform serving size and standardised metrics for sugar content, according to a new study from researchers at High Point University.
A study by Yale researchers has shown that people who drank beverages with low-calorie sweeteners and carbohydrates experienced problematic metabolic and neural responses.
A team from the University of Nottingham's Division of Food, Nutrition and Dietetics carried out a choice-based survey with 858 participants using a traffic light labelling system (TLL) to select healthy foods, in order to determine health-related priorities.
With just a few weeks until Food Integrity kicks off, New Food's Editor met with Andy Richardson, one of the conference Chairs, to discuss his thoughts on the subject of food integrity and how it represents change for good.
A European food producer, European Freeze Dry, has reported an almost 1,800 percent rise in sales of its freeze-dried vegan and plant protein range amidst changing consumer demands.
Elpida Gailani, Co-founder of Bonraw, explains how a shift in consumer attitude has allowed exploration into alternative sweetener sources, such as from the naturally sourced ingredient xylitol.
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
Ahead of his presentation at Food Integrity 2020, Bart Ingredients’ Head of Food Defence, Gideon Ashworth, outlines the company’s approach to ensuring authenticity of ingredients across the supply chain.
The Food Safety Authority of Ireland report found that some cereals and yoghurts contained extremely high levels of sugar, fat and saturated fat.
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
Danone has launched a service that will enable customers and retailers to trace the journey of its baby formula products from farm-to-fork, and verify its quality and authenticity.
Following International Day of Women and Girls in Science 2020, New Food hears from Dr Kavita Karnik, Vice President, Global Nutrition and Open Innovation at Tate & Lyle, as she describes what it is like as a woman working in science.
As the food and beverage industry is confronted with widespread change that has revealed new challenges and the need for urgent improvement, it is imperative that we look for ways to create a safer, more trustworthy supply chain.
Our latest Ingredients In-Depth Focus discusses the future of the protein market, ingredient authenticity, and the benefits of the humble cassava leaf on a plant-based diet.
A new study in the US has identified specific health benefits from consumption of a particular algae, Chlamydomonas reinhardtii (C. reinhardtii), suggesting it would be particularly beneficial for those suffering from gastrointestinal disorders, such as IBS and colitis.
