After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.
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Scientists from Yale University in the US believe that overuse of hygiene products and antibiotics could be the cause of an increase in food allergies in the western world over the past 30 years.
The online supermarket has warned of an increase in substitutions and potential price hikes as COVID-19 and Brexit combine to put food retailers under pressure.
As 2020 finally ends and the world welcomes (a hopefully brighter) 2021, Joshua Minchin of New Food outlines the major challenges and trends that the food industry can expect over the next 12 months.
The BMJ has weighed-in on self-regulation of the food industry, which it claims is failing to deliver on targets to make food more nutritious.
Mexican meal kit manufacturer General Mills report large increase in sales of its Old El Paso range as UK restaurants remain close for dine-ins.
The study is believed to be the first multi-continent research undertaken on the impact of COVID-19 on eating habits.
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.
Thomas Bradley from off-grid energy supplier, Flogas, explains why rural living practices could be the key to improving food security within the UK.