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Gen Z, who are still relatively ‘new’ drinkers, are reportedly not bound by traditional flavours - with 31 percent opting for new, trendy options and 30 percent choosing flavours classed as unusual.
Three experts join New Food's Editor in this latest episode to offer advice and clarity on the coronavirus outbreak.
Food Industry Consultant, Lesley Thompson, summarises this year’s NSF International Conference, which outlined ways to create and maintain a healthy business culture.
Blockchain is said to still be in its infancy in terms of widespread use, but a survey from FMCG Gurus has indicated a willingness from consumers to integrate it into food supply chains.
The study said that AI technology could play a significant role in making labelling more comprehensive and personalised for information such as allergens and sensitivities.
Rob Tymowski, Managing Director at Livingstone, provides a primer of the food industry’s regulatory agencies and related frameworks, and how their future of regulation could be essential in preventing another pandemic.
The study assessed each child's diet as poor, intermediate or ideal, based on three validated dietary scores, all of which are designed to measure adherence to accepted nutritional guidelines.
Innova Market Insights has pointed towards new ingredients as 'stars' in consumer trends, said to be driven by rising consumer familiarity and acceptance of their roles and potential benefits.
What measures is the global food & beverage industry taking in response to the COVID-19 outbreak? This page will be updated with the latest information.
California Prune Board (CPB) has reported a rise of 12 percent for UK imports of prunes in recent months.
With advice from government bodies, industry consortia and workplace authorities looking to prevent further impact caused by the novel coronavirus pandemic, New Food’s Sam Mehmet reflects on the outbreak and its repercussions for the food and beverage sector.