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Myth Breakers – Picking mould off bread is fine…right?
New Food hears from food scientist Simon Dawson on his advice when it comes to mouldy food and potentially risky slices of toast.
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Pink drinks can make you a better runner
A study has discovered that pink coloured beverages have the power to enhance exercise performance, giving way to future opportunities within the sports category.
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Could you take up intermittent fasting?
The study suggests factors such as work commitments and ease of following are very important when it comes to how willing people are to take up intermittent fasting.
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Could the “yuck factor” reduce meat consumption?
Researchers from the University of Exeter suggest that the “yuck factor” could be harnessed to cut down on meat consumption, which is seen by many as unhealthy and unsustainable.
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How takeaways during COVID-19 have solved one problem and created another
Sohrab Kazemahvazi raises concerns over the superfluous use of plastics in some takeaway services and highlights the consumer-led demand for less plastic packaging.
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How can restaurants increase confidence for hypersensitive consumers?
New Food’s Joshua Minchin asked two allergy influencers what causes them stress when it comes to eating out, and what good restaurants do well to make them feel safe and comfortable.
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HelloFresh reports big customer increase as demand continues to surge
Meal kit company HelloFresh has reported an increase of more than three million customers in a year, as the pandemic drives consumers online.
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The NSLP and ‘food apartheid’ in San Francisco
The US National School Lunch Program (NSLP) has come under criticism over the years, with some suggesting its structure has unsavoury foundations.
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Sustainable food brands reap benefits
Consumers are willing to pay more for genuinely sustainable food brands, explains Lindsay Parry from Nepa UK, as she shares important consumer insights…
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Survey reveals consumers becoming more eco-focused when shopping
On Earth day, a survey has revealed consumers are becoming increasingly conscious of where their food comes from and the majority would support easy labelling measures to identify how sustainable a product is.
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Income more important than good land when it comes to food security
Researchers from Dartmouth College found that the quality of agricultural land was not as important as household income when it comes to predicting food insecurity.
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Slow and steady wins the sourdough race
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
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The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
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Japanese consumers more concerned by GE livestock than vegetables
The study also found that the way in which the topic of gene editing is presented to consumers can have an impact on their response.
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What’s the difference between milk allergy and lactose intolerance?
Most allergen data is recorded via self-reporting, which is often inaccurate as many people confuse intolerances with allergies.
