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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.
The England and Wales Cricket Board has apologised for what it has called an “internal error” that resulted in an advertising email for HFSS snacks being sent to under 16s.
For every one percentage point increase in food prices, 10 million people are plunged into extreme poverty the World Bank has revealed, as it calls for action from world leaders.
Spex Welcomes NSI Lab Solutions...the Best Just Got Better! We are pleased to announce the acquisition of NSI Lab Solutions
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.
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.
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?
A study has found that despite plant-based meat alternatives sales rising, traditional meat products are still firm favourites.
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.
Analysis of pesticides in fruit and vegetable products using a standard QuEChERS method and modified methods involving the geno/grinder
As war rages on, New Food’s Joshua Minchin reflects on past events and questions how likely it is that food could be used as a weapon against Ukrainians.
New research has found that eating healthy plant-based foods may lower the risk of developing type two diabetes.
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.
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.
