A new EU-funded research project involving partners across the EU, as well as in China, will help reduce food waste by 30% by 2025, say those behind the project.
Glanbia Nutritionals has expanded beyond its dairy roots to add pea, chia and flax protein concentrates to its portfolio to meet growing demand for vegan protein, says business development manager Vicky Fligel, who caught up with us for our special edition...
Synergy Flavours has launched a new flavour range for protein and weight loss supplements, designed to work with more protein types, and satisfy consumer demand for more variety.
Scientists have identified a genetic defect in oil palms, called bad karma, which reduces yields – a finding that could save industry both time and money, they say.
A total ban on trans fats in processed foods could prevent 7,200 deaths from coronary heart disease in England, claim researchers. But with levels of industrial trans fats already at virtually zero, others argue the research is flawed.
People consume more food and drink when offered larger portion sizes or when using larger items of tableware, according to the most conclusive review of evidence to date.
Latvia has banned the use of trans fats in domestically produced and imported food, joining ranks with Austria, Hungary and Denmark - but campaigners are pushing for an EU-wide ban.
Governments must to stop food manufacturers and distributors producing and selling unhealthy, cheap, salty junk food, warns World Health Organisation (WHO) advisor Professor Francesco Cappuccio.
The EU has lost the opportunity to provide safer food to its people by setting maximum arsenic levels in food too high, says one researcher - but a legal expert welcomes the levels for providing guidance and legal certainty.
Repurposing food waste from retail and commercial suppliers could offer have significant beneficial outcomes for new food markets in addition to the environment, say researchers.
Heinz has removed the word ‘healthy’ from adverts for sugary biscotti for babies – but the campaigner who filed the complaint has slammed the powerlessness of advertising regulators and impunity of Heinz as the word will remain on the packaging.
One fifth of Brits believes free-from foods are healthier than normal foods while the same number believes they are higher in fat, salt and sugar. But why is this and what should companies do?
Nutrilac protein from Arla Food Ingredients will turn the gluten-free boom into a sustained trend by allowing manufacturers to make gluten-free products that are indistinguishable from normal ones, it says.
Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers.
Ongoing consumer interest in gluten-free foods has opened a door for less common ancient grains to step into the limelight that wheat, rye and barley have dominated for so long. But at the same time, lingering consumer confusion about the exact definition...
Biotech giant Monsanto has said it will abide by requests from Latvia and Greece to be excluded from its application for re-authorisation of its MON180 maize in the European Union, but accused the countries of ignoring science.
With sales of traditional pasta falling across Europe, homemade 'spiralised' vegetables are an increasingly popular alternative – but analysts say there is potential for food manufacturers too.
Synthetic biology will become a “permanent and growing aspect of the flavors & fragrances landscape” predicts a new report from Lux Research, which says the approach is more sustainable than traditional techniques such as synthesizing flavors from...
New data from Germany suggests manufacturers continue to almost exclusively advertise unhealthy products to children, despite pledges to change their ways.
BakeryandSnacks, the leading global trade publication for manufacturers in the bakery, snacks and cereal is seeking a new editor to take it to the next level.
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.
Belgium-based Lotus Bakeries has seen its share price jump to a near 52-week high after it acquired two-thirds of UK-based snack firm Natural Balance Foods on Monday for about £60m (€85m).
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.
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.
Symbolic information on a food label can change the perception of a product – even when consumers are aware that this perception is false, write researchers.
