Dutch consumers favour British traffic light model for food information
16 April 2018 | By George Smith (New Food)
The traffic light system was favoured over the French and Scandinavian schemes.
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EU takes steps towards banning “unfair trade” practices in the food sector
13 April 2018 | By George Smith (New Food)
The European Commission has proposed a ban on "damaging unfair trading practices" that disadvantage smaller operators in the food industry.
European Commission moves to boost transparency in food safety studies
13 April 2018 | By George Smith (New Food)
The announcement comes in response to a request brought forward in a European Citizens' Initiative concerning glyphosate.
Country Profile: United Kingdom – Issue 2 – 2018
13 April 2018 | By New Food
In this edition Phil Britton looks at the current picture within the UK potato sector in terms of market share, product diversification and breeding developments and Nick Allen of the British Meat Processors Association looks at what manufacturers can do to protect themselves in the wake of high-profile product recalls.
Consumers willing to pay a premium on unhealthy foods they crave
3 April 2018 | By George Smith (New Food)
Neuroscientists have found that consumers are willing to pay disproportionately more for higher portion sizes of craved food items.
“Breakthrough” as Nestlé alters the structure of sugar to make healthier chocolate
28 March 2018 | By George Smith (New Food)
The Swiss confectioner has said that its innovative sugar reduction technique, which claims to deliver the same sweetness level with less sugar, was inspired by candy floss.
Using electronic laboratory notebooks in the food and beverage industry
21 March 2018 | By Dassault Systemes BIOVIA
This webinar will discuss the key aspects of how the F&B lab can benefit from an ELN, with examples of successful customer deployments, as well as learning about how BIOVIA Notebook works.
Just 20 per cent cause half USA’s food-related greenhouse gas emissions
21 March 2018 | By George Smith (New Food)
On any given day, 20 per cent of Americans account for nearly half of U.S. diet-related greenhouse gas emissions, and high levels of beef consumption are largely responsible, according to a new study from researchers at the University of Michigan and Tulane University.
New survey finds huge variation of salt levels in bread worldwide
16 March 2018 | By George Smith (New Food)
A new survey by World Action on Salt and Health (WASH), based at Queen Mary University of London, has revealed the levels of salt content in bread.
Irish consumers developing a taste for high-welfare meat
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.
VIDEO: Food fraud penalties ‘absolutely not sufficient’, says Prof Chris Elliott
15 March 2018 | By Mike Stones (New Food)
The penalties for food and drink fraud are “absolutely not sufficient” to match the nature and seriousness of the crime, says Professor Chris Elliott, in this exclusive video interview, filmed at New Food’s Food Fraud Conference in London earlier this month.
Vegetarian sections drive omnivorous restaurant goers back to meat
15 March 2018 | By George Smith (New Food)
Separating vegetarian dishes on a menu can, in fact, reduce the proportion of people who choose a vegetarian option.
Four in ten will eat lab-grown meat and fish within 10 years
14 March 2018 | By George Smith (New Food)
Rising food costs and environmental concerns prompt Brits to consider this new food source.
Optional alcohol labelling “unacceptable” according to consumer group
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.
Food safety experts urge Government to shelve inspection outsourcing
13 March 2018 | By George Smith (New Food)
Two academics have called the Food Standards Agency's programme of change into question, saying it is a "bad policy being rushed through when Ministers and Parliament are not paying attention".
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