Perilous working conditions for sugarcane growers in Central America have claimed around 20,000 lives in the past decade and supply chain advisor Solidaridad says the food and drink industry can no longer ignore the epidemic.
A five-colour nutrition label is more effective than three, says French advisory body - but industry has slammed it as simplistic while critics say it is more confusing than traffic-light labels.
New data from Germany suggests manufacturers continue to almost exclusively advertise unhealthy products to children, despite pledges to change their ways.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.
High pressure processing (HPP) will be the most commercially important food processing technology for European industry in the next ten years, according to new data.
Swiss biotechnology firm Evolva has introduced its nootkatone citrus flavour and fragrance ingredient – made from fermentation rather than traditional extraction from grapefruit skin.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
Sustainability isn't one size fits all. Some consumers buy sustainable products while others curb consumption of less sustainable foods, say researchers.
The Norwegian national investment fund has cut ties with four major Asian companies, citing the risk of ‘severe environmental damage’ as a result of palm oil plantations.
Lindt & Sprüngli has reported a double-digit rise in net income as it weathers steep price hikes in key commodities such as cocoa, hazelnuts and almonds.
Mounting scientific evidence and a shift in public opinion could mean fructose is set to follow the same black-listed fate as trans fats, argues an analyst.
A high energy intake from total fat, saturated fat and monounsaturated fat in middle and older age increases the risk of malnutrition ten years later, say Swedish researchers.
Better-than-expected first-half sales growth has allowed the world’s biggest food company, Nestlé, to confirm its 2015 outlook despite poor exchange rates leading to decreased profits.
The Swedish Food Authority (NFA) will look at what 3,000 children eat and drink over two days as part of a study into the diets of the country's youth.
The key to successful placement of mildly sustainable products is to use cues that communicate product positioning consistently, both in price level and in-store location, say researchers.
The Food Safety Authority of Ireland (FSAI) has begun its crack down on the misleading use of terms ‘artisan’, ‘farmhouse’, ‘traditional’ and ‘natural’ following complaints from artisan companies – but enforcement will be a challenge.
Modern ‘Western diets’ can lead to poor immune functioning and increased risk of inflammatory conditions, allergy, and auto-immunity, researchers warn.
Fiscal policies can form a valuable part of efforts to drive changes in dietary behaviours, but such policies must be balanced against each other, say researchers.
Stop talking about food taxes like they are some sort of panacea that will alter consumer behaviours overnight, and magically eliminate obesity and diabetes. They won’t.
Experts from both sides of the sugar tax debate have set out their arguments in a ‘head to head’ article in the British Medical Journal (BMJ). Where do you stand on the sugar tax issue?
A sustainable logo is known to add value to a brand – so why are so many manufacturers not showing their Fairtrade, organic or sustainable credentials?
Research demonstrating that fatty acids have a taste sensation that is distinct from other basic tastes ‘confirms’ that fat is the sixth basic taste, say researchers.
California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and why so much of the world is reliant on Californian almonds.
Mars plans to expand capacity at its Veghel plant over the next 10 years to produce miniature versions of its brands as Western Europeans limit their calorie intake.
Manufacturers must do more to help consumers halve their overall energy intake from free-sugars to less than 5%, commentators on Twitter have urged after the release of the Scientific Advisory Committee on Nutrition's report on carbohydrates today.
The UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from free sugars.
UK food retailers could face stiff fines and court action after the nation's competition regulator found evidence that supermarkets were misleading customers with confusing pricing promotions.
Asian consumers are fuelling demand for clean labels and natural colourings - and will bolster a trend that has been dominated by western Europeans until now, a 5000-strong global survey has found.
Positive product feedback is a good thing, right? Not if it is from a ‘harbinger of failure’ who repeatedly buys niche market and flop products, warn researchers.
A simple computer game could help people reduce snacking and lose weight by associating certain foods with the act of saying 'no', British psychologists have found.
A diet rich in fat and sugar could cause changes in the make up of our gut bacteria, which in turn lead to losses of cognitive functions, suggest researchers.
Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.
How clued up are you on all the issues surrounding sustainable sourcing - and how closely have you been reading FoodNavigator? Take our quiz and find out!
Danish ingredients firm Chr Hansen claims it has produced carmine through fermentation, meaning a cheaper, vegetarian, halal and kosher version of the natural red colouring could be just a few years from commercial use.
Giving people money to encourage healthier lifestyles only works in the longer term when designed to stop negative behaviour rather than promote positive choices, suggests research from the London School of Economics and Political Science (LSE).
