List view / Grid view
6 April 2018 | By George Smith (New Food)
According to one politician, British teenagers consume nearly a bathtub of sugary drinks every year, or 234 cans using slightly more rational units. But will ramping up the cost of high-sugar drinks put fizz in the fight against childhood obesity, or will it fall flat?
3 April 2018 | By George Smith (New Food)
Neuroscientists have found that consumers are willing to pay disproportionately more for higher portion sizes of craved food items.
28 March 2018 | By George Smith (New Food)
A secret to lamb with healthier fat levels could be growing unloved and unwanted in your unkempt lawn, scientists have found.
28 March 2018 | By George Smith (New Food)
The Swiss confectioner has said that its innovative sugar reduction technique, which claims to deliver the same sweetness level with less sugar, was inspired by candy floss.
27 March 2018 | By George Smith (New Food)
A new study indicates changes in the Canadian diet corresponded with increased US exports and investment in the Canadian food and beverage sector.
26 March 2018 | By Ashton Baylis | Product Manager | testo
New legislation concerning the chemical acrylamide in food will come into force in April. But what is the panic about and how can the food industry cut the levels of a natural byproduct of the cooking process. Ashton Baylis, Product Manager with testing and measurement equipment manufacturer testo, tells us…
23 March 2018 | By Anna Lambert (New Food)
“Our customers are at the centre of our thinking when it comes to offering great dinner experiences. Green Chef has a groundbreaking approach to its organic menus and will be the perfect addition to HelloFresh’s meal plans,” said Tobias Hartmann, President for North America at HelloFresh. “HelloFresh will now offer…
22 March 2018 | By George Smith (New Food)
Researchers at Queen’s University Belfast have found that nitrates used in the curing process for processed meats can produce chemicals that cause an increased risk of colorectal cancer.
22 March 2018 | By Anna Lambert, Anna Lambert (New Food)
The World Health Organization (WHO) is providing support to 16 African nations in a bid to ensure preparedness and swift response in the wake of the a listeriosis outbreak that started in South Africa in 2017 but is now threatening other countries on the continent.
21 March 2018 | By George Smith (New Food)
On any given day, 20 per cent of Americans account for nearly half of U.S. diet-related greenhouse gas emissions, and high levels of beef consumption are largely responsible, according to a new study from researchers at the University of Michigan and Tulane University.
20 March 2018 | By Anna Lambert (New Food)
Figures from Public Health England's (PHE's) latest National Diet and Nutrition Survey (NDNS) collected from 2014 to 2016 reveal that the average UK diet still consists of too much sugar and too little fruit, veg and fibre.
16 March 2018 | By George Smith (New Food)
A new survey by World Action on Salt and Health (WASH), based at Queen Mary University of London, has revealed the levels of salt content in bread.
15 March 2018 | By George Smith (New Food)
Organic, free-range, high animal welfare standards, and no hormones or antibiotics; a recent study shows that an appetite for these farm-level production practices is evident amongst a growing segment of Irish meat eaters.
15 March 2018 | By George Smith (New Food)
Separating vegetarian dishes on a menu can, in fact, reduce the proportion of people who choose a vegetarian option.
13 March 2018 | By George Smith (New Food)
Alcohol industry have submitted proposals that will help it self-regulate the provision nutritional information about its products to consumers, but the question of where this information is presented has ruffled some feathers.
Follow: