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Have red meat studies gone too far?
Dr Sylvain Charlebois, from Dalhousie University, discusses how, with so many studies about the health impacts of red meat consumption, it is difficult for the consumer to make the right choice.
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Fake meat or false label?
Mark Fincham, UK Technical Manager at Lloyd’s Register, explains how specific controls introduced in the wake of the 2013 horsemeat scandal, can mitigate against the risk of food fraud, as consumers are concerned ‘fake meat’ products actually contain animal products.
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McDonald’s joins the plant revolution
Dr Sylvain Charlebois, from Dalhousie University, takes a look at how and why McDonald's is entering the plant-based market with its pilot of the 'PLT sandwich.'
news
Weaver Fundraising recalls chocolate product
Trail’s End Chocolatey Caramel Crunch has been recalled due to undeclared almonds, cashews and pecans.
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California New Foods recalls cookie dough
Frozen and refrigerated cookie dough products have been recalled due to lack of allergen labelling.
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Flexitarianism is trending in the UK
A workshop held at the University of Nottingham has revealed that ‘flexitarianism’ is a new and growing trend amongst British consumers.
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Cheese brand introduces cheese-free Fridays
A UK cheese giant is calling on Boris Johnson to lead the nation in the fight against climate change by going dairy-free one day a week.
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Chick-fil-A now only serving ‘No Antibiotics Ever’ chicken
A US restaurant has taken a stand against antibiotic use in poultry.
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3D meat printer company raises $6 million for development
Redefine Meat is developing plant-based, animal-free meat using industrial 3D printers and expect the results to have a huge impact on the meat market.
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Action on Sugar urges food vendors to stop hiding nutrition information
Excessive sugar and calorie content of ‘out of home’ waffles, pancakes, pretzels and crepes are not labelled sufficiently when compared to similar products in supermarkets, a survey by Action on Sugar reveals.
podcast
Episode One: The New Food Podcast
Love our latest issue of New Food? Want to know a bit more about what to expect before reading? Listen as New Food’s Editor takes you through issue 4, picking out some of her favourite parts.
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Clean meat-free products produced with non-GMO crossbreeding technology
49 percent of US consumers are driven by health concerns when buying meat and dairy alternatives, according to Innova Market Insights' 2018 consumer survey, and Equinom thinks it has the next big thing.
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Sales growth in a stalling wine category
Jaclyn Bowen speaks to Ari Walker from the Integrated Beverage Group about LifeVine and their “less than 1 gram of sugar” and “pesticide-free” wine claim.
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Are protein bars the new cake?
Protein supplements have become a cupboard staple, according to health brand, Myprotein, which has launched a series of low sugar, high fibre protein bars.
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Indonesia says no to free from palm oil
Indonesian government has banned foodstuffs labelled as palm oil free.
