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Mexico implemented an excise tax of one peso per litre (approximately 10 percent increase in price) on sugar sweetened drinks in January 2014, and this study has revealed downward trends in consumption as a result.
Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.
Welcome to the first edition of Gideon Ashworth's 'Talking Crop', a monthly column which will explore a range of topics relating to the agri-food world.
New Food discovers how the food and beverage market changed over the last year.
Founded in 1956, Sonneveld has built a global reputation manufacturing innovative solutions for the bakery sector.
Our latest In-Depth Focus on ingredients explores beta-alanine ingredients and developing plant-based products.
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
New Food is joined by Allergy Action, the Anaphylaxis Campaign, and Coeliac UK in its latest podcast.
Issue 2 2020 of New Food is available to read online, featuring stories on food safety, ingredients, seafood and much more...
The challenges of measuring heavy metals in cannabis and cannabis-infused products.
Mile High Labs announced the submission of a novel food application for its CBD isolate ingredient and CBD-based finished products
The researchers said that this finding could be leveraged to influence how we regulate sugar and sweeteners as food additives.
An NYU study has found that children's fruit drinks often include misleading and confusing labelling about fruit and sugar content, and the researchers have offered recommendations to the FDA to better regulate them.
Cannabis expert, Camille Gourdet outlines the different US state regulations of edibles.
Dr Paul Baker from Bangor University, Wales, outlines the work he and the research team have been undertaking to develop protein extraction techniques using agricultural crop waste.
