This infographic from DuPont explores how manufacturers are looking to meet the growing demand of clean label products without damaging the quality of food.
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The Sugar Association has called on the FDA to make changes to sweetener labelling regulations in order to "extend transparency, end misleading practices, and help consumers make more informed decision".
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
Anneke van de Geijn from FrieslandCampina Ingredients Food & Beverages explores how some of 2019's trends, such as conscious and personalised consumption, have been shaped by COVID-19 and how manufacturers could build upon these evolving preferences.
Yoghurt sales are said to be growing faster in China than anywhere else in the world, with ambient yoghurt the fastest growing segment in the country’s liquid dairy market.
There are said to be three particularly strong development trends at present: the provision of plant-powered products; clean label innovation; and greater personalisation.
New Food shares a frank and insightful conversation with Planet Organic founder, Renée Elliott, to hear her thoughts on integrity, trust and why she considers organic to be superior.
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
An investigation from the Clean Label Project on 23 of the leading decaffeinated coffee brands has found the solvent, methylene chloride, in several of the products.
Predicted 2020 trends include a rise in the popularity of sushi, plant-based flour, signature pizza, protein snacks and noodles.
Andrea Tolu explores the role of sugar in the clean label era, and hears from food technologist Raphaëlle O’Connor for her expert view...
As consumers become more health-conscious and the demand for ‘clean-label’ ingredients continues to rise, the food industry is racing to come up with novel technologies to make food safe from spoilage for longer time frames without compromising the quality or flavour of that food. Navneeta Kaul and Paula Hock look…