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Health & Nutrition
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Language matters when it comes to health claims
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.
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Do sugary drink taxes work in the US?
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.
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HelloFresh reveals Italian as UK’s favourite cuisine
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.
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Plant based alternative consumption doubles in UK
The rise in plant-based food consumption was largest amongst younger generations, and women were also more likely to go plant-based than men.
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A meaty problem
Shannon Falconer explains why animal-based pet foods are a problem, and looks at the future of alternatives for our furry friends.
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UK attitudes towards healthy and sustainable diets
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.
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Love Food Give Food: Action Against Hunger making a difference
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.
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Game-changing solutions for dairy
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.
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The future of dairy
Glanbia Nutritionals’ Tara Bane explores the consumer trends influencing the dairy market.
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The promise of pea and fava
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
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Everything you need to know about personalised nutrition
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.
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How can US consumers lower the carbon footprint of their groceries?
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.
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Nutrition and health claims on functional foods in the EU
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.
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The key to a healthy heart? You need to look at the full picture
The key to a healthy heart is a balanced diet, rather than avoiding certain foods, new research from the American Heart Association has recommended today.
