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17 May 2018 | By George Smith (New Food)
Whilst the report did refer to the industry's work to slash salt, it did not address the latest targets, an oversight which has not gone unnoticed.
15 May 2018 | By George Smith (New Food)
Food businesses can secure the funding by creating more nutritious and affordable gluten free food. This could include using novel ingredients, creating foods with improved nutrient profiles and desired flavour texture characteristics, and working with new methods of preservation.
14 May 2018 | By George Smith (New Food)
A report shows how top brands in the UK are working to make their products healthier through reformulation, portion control and offering alternatives.
30 April 2018 | By George Smith (New Food)
Three European trade bodies have issued a reminder to member states not to go soft on misleading practices.
26 April 2018 | By George Smith (New Food)
The European Commission has taken the first step towards a report on front-of-pack nutritional labelling that may ultimately see a more unified approach taken across the whole of Europe.
20 April 2018 | By George Smith (New Food)
The result is in keeping with a drive among consumers for personalised nutrition.
20 April 2018 | By George Smith (New Food)
The head of the association accused the writers of the report, which targets Defra as it prepares for Brexit, of "cherry picking" statistics.
19 April 2018 | By George Smith (New Food)
The new collaboration hopes to create a platform hosting accessible information on the provenance of livestock and the food it produces.
11 April 2018 | By George Smith (New Food)
Food packaging could be negatively affecting the way in which the digestive tract operates, according to new research by faculty and students at Binghamton University in New York.
10 April 2018 | By George Smith (New Food)
Iceland has said that its pledge will reduce the demand for palm oil by more than 500 tonnes per year.
28 March 2018 | By George Smith (New Food)
New analysis from the Weizmann Institute using the concept of opportunity costs suggests hundreds of millions more could eat from the same resources if we switched to plant-based diets.
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.
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.
14 March 2018 | By George Smith (New Food)
Rising food costs and environmental concerns prompt Brits to consider this new food source.
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.
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