Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.
Israeli insect start-up, Steak TzarTzar, aims to target the Western sports nutrition market with its grasshopper protein powder - competitively priced thanks to grasshopper sales in Africa.
Special edition: Innovations in better-for-you confectionery
The European Consumer Organisation (BEUC) has urged the European commissioner for health and food safety to practice caution when making ‘adjustments’ to health claim and botanical rules.
Many fruit snacks aimed at children contain more sugar than confectionery – but could be misconstrued as ‘healthy’ because of their association with real fruit, according to pressure group Action on Sugar.
To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets.
Vegetarians are enjoying a wide range of packaged food– but it's their flexitarian friends who are fuelling innovation in the taste and texture of plant-based meat alternatives.
The price of fruit and vegetables in the UK has tripled in the past 30 years, while the price of ice cream has halved – a pattern being repeated across the developing world which is fuelling the global obesity crisis.
More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.
Yes we can: By making healthy food choices Convenient, Attractive and Normal companies and policy-makers can foster healthy eating habits in all contexts, say researchers.
The organic sector has cultivated a culture of ethical awareness among consumers that conventional manufacturers are now cashing in on – and new product development is vital for the sector to retain its value, say experts.
The University of Canterbury’s school of health sciences is conducting ground-breaking research into a Renaissance medico-pharmaceutical text that could hold invaluable recipes for healthy nutrition.
With working class households making up nearly one third of sales, organic is no longer a middle-class preserve - and some say it is even fueling Britain's 'foodie' culture.
The Western European packaged food market has grown 5% since 2009, with chilled pasta, sustainable foods and frozen yoghurt leading the way, according to Euromonitor International – but Europe is still a divided market.
Coconut oil could be on trend in Europe as saturated fats are no longer regarded to be as harmful for heart health as they were, a Mintel report has said.
The health halo associated with coconut ingredients could mean coconut vinegar is the next ‘it’ product in Europe -- though its nutritional benefits are to yet be verified.
Unilever share prices surged more than 4% within a few hours of the company announcing that its first quarter sales had risen 12.3% to €12.8bn, exceeding expectations.
France may be notorious for its leisurely lunch breaks but less structured ways of eating are taking root, with a third of consumers saying they often eat on the run, according to an Ipsos poll.
Organic sales are growing but the sector remains niche with market share in single figures, says one industry group – but innovative practice and partnerships could change this.
The percentage of food and drink launches carrying digestive health claims has fallen from 2.4% in 2009 to 2.2% in 2014 in the EU, says Innova Market Insights.
Global and EU regulation aims to stop companies using indigenous bio knowledge and material to make profits without filtering any of the benefits back.
Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market Insights.
The body digests fermented dairy products like cheese differently from butter, leading researchers to suggest this may be another reason behind the French paradox.
FrieslandCampina’s milk drink and smoothie brand Yazoo is expanding availability of its on-the-go yogurt smoothies this month, seeing great potential for a ‘snack that provides sustenance.’
Older adults with a poor appetite may have a higher preference for variation in foods compared with older adults with a good appetite, according to a study.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
We have vegetarian, pescetarian, fruitatarian, vegan… and pollo-tarian? Ditching beef and dairy for poultry products is the best diet to combat climate change, according to new research.
A study that claimed men who eat fruits and vegetables with higher levels of pesticide residues could have lower sperm count should be interpreted with caution, said health professionals.
Some of the best and brightest innovation in the food and drink industry comes from start-ups – so how do they approach NPD? And what can companies of all sizes learn from their approach?
Smaller plates may not encourage overweight teenage girls to reduce portion sizes because they may be less attentive to visual cues, according to a study.
Getting children to eat vegetables is often a daily battle – but a love of healthy food can be fostered by introducing new flavours as early as possible.
