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Researchers think coffee could help to reduce the risk of Alzheimer’s disease in later life, though it’s not currently clear which specific ingredient was responsible for the benefit.
Catch up on the very latest food and beverage headlines with New Food's handy 60 second update.
The way in which health claims are understood on food packaging varies greatly between different countries, where differences in language can change the meaning and perception of health claims.
Researchers say that sugary drink taxes only work when consumers are made acutely aware of that tax through labelling, though this does not apply if the tax is small.
Meal kit provider HelloFresh has revealed its take on the hottest UK recipe trends, with protein set to have a good year in 2022 and carbs to continue to decline.
The rise in plant-based food consumption was largest amongst younger generations, and women were also more likely to go plant-based than men.
Shannon Falconer explains why animal-based pet foods are a problem, and looks at the future of alternatives for our furry friends.
Michelle Patel outlines the results of the Food Standards Agency’s survey around Britain’s stance on health, environmentally friendly food and who should be taking the reins.
Action Against Hunger marketing executive director Jean-Michel Grand shares insight into how the hospitality industry is helping to tackle the hunger crisis through its Love Food Give Food campaign and discusses some ongoing challenges.
Director General of the International Dairy Federation Caroline Emond, discusses the UN Food Systems Summit and explores how school milk programmes play their part towards a sustainable future.
Glanbia Nutritionals’ Tara Bane explores the consumer trends influencing the dairy market.
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
As we see a drive for functional food, New Food’s Editor, Bethan Grylls, interviews Dr Jeffrey Blumberg on the topic of personalised nutrition to see whether this could be the next megatrend.
Research from the American Chemical Society has suggested that US consumers should buy less savoury bakery products and manufacturers should offer more cost-effective packaging to reduce carbon emissions.
As we see increasing interest in functional foods, Professor. Dr. Hans Verhagen offers an overview of current EU regulation with regards to health and nutrition claims.
