Big Food needs to care more; start-ups can’t feed a planet housing 9bn people in 2050; and genuine disruptive technologies are spawning and spinning faster than flapping butterfly wings…So, er, stay calm and keep making (hopefully healthy) food.
A novel cooking and cooling process for rice could help slash the number of calories absorbed by the body by more than half by increasing levels of resistant starch, say researchers.
Manufacturers need to be innovative and clever if costs to reformulate food products are to be kept low, says Cindy Beeren at Leatherhead Food Research.
Adding an exotic ‘superfood’ ingredient gives fresh appeal to a well-established product – and manufacturers don’t have to look far for the latest one as analysts say that post-recession consumers want local, simple ingredients.
As sugar has become one of the most maligned ingredients within food, Euromonitor International research analyst Jack Skelly says the future may prove trickyfor manufacturers.
On the back of a deal with a ‘strong’ equity partner, Barentz International will use the additional funds to accelerate growth in its key markets in Europe, India, China and Asia Pacific, it said.
By Fintan Hastings, external affairs adviser, British Retail Consortium
The close relationship between supply chain partners means they are well-placed to help each other tackle food waste, says Fintan Hastings, external affairs adviser at the British Retail Consortium.
The inclusion of new voluntary best practices in the organisation’s revised trader standard is an “interesting” element, said a representative at Voice Network.
Greater energy from whey protein means greater loss of fat but retention of muscle while dieting, according to research that looked at different protein sources.
The drop in corporation tax, promise of increased investment funding and support for British farmers in the 2015 UK budget were largely supported by British food and drink manufacturers.
The idea that ‘real men’ eat meat could stand in the way of goals to improve dietary sustainability and health, according to a new study published in Appetite.
A food product’s sensorial characteristics and its place of production determine the perception of its quality for Italian consumers, a study has found.
A study by the European Food Safety Authority of cereal grain and cereal products has found low levels of mycotoxin sterigmatocystin in most of the samples to be below proposed limits.
Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.
Friends of the Earth Germany has said it will step up its fight to protect bees after German chemical giant Bayer CropScience failed to sue it in court for claiming that a pesticide manufactured by the company could harm bees.
The British government has failed to tackle poor nutrition and diet, and should do more to take public health nutrition into consideration in every area of policy, says a report by the UK Coronary Prevention Group.
The World Health Organisation has said that companies need to reduce the marketing of sugar-rich products if consumers are to slash their intake to 10% of daily calories.
The Children’s Food Campaign claims a 20p tax on sugary drinks could have major positive impact on health but academics and industry say evidence is lacking.
Growth at the fragrance and flavour company was fuelled by the acquisition of the Diana Group and a particularly strong quarterly earnings beating forecasts, said the company.
By producing stevia through fermentation and solvent-based extraction the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products, say analysts.
Four years ago two Scottish women with little experience of the food industry started developing a gourmet chocolate brand. Now they are moving into export markets – so what were the ingredients of success?
Nestlé has developed high-tech airline food to fuel the pilots in their record-breaking attempt to circumnavigate the globe in a solar powered aircraft.
The onus should not be on consumers to choose healthy foods but on companies to help reduce consumption, says Food Policy professor at City University London, Tim Lang.
A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy and sustainable.
Insights from the 13th Global Food Technology & Innovation Summit
Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.
Just 6.6% of new private label food and drink products carried a low, no, or reduced fat claim in the UK last year – while 45% of consumers said they sought foods that were low in saturated fat.
Academics have welcomed the WHO’s recommendation to slash added sugar intake to 5-10% of calories – but the food industry has said it is misleading and based on weak evidence.
The European Commission (EC) has dropped an environment programme on waste, incineration and recycling laws because it did not “complete the circle” of creating zero waste in Europe.
Attempting to tackle the obesity crisis through ‘negatively-focused’ tactics is ineffective, and may in fact worsen the situation, according to various researchers.
Dutch supermarkets Jumbo and C1000 have boycotted Bertolli olive oil and products from Ferrero and Douwe Egberts following a pricing row – although Douwe Egberts products returned to shelves last week after it reached an agreement with the retailers.
The chief of the British Specialist Nutrition Association (BSNA) is passing the baton after 11 years with the infant, elderly, gluten-free and other specialty foods group.
Like many areas of nutrition research, probiotic and prebiotic science relies on strong collaboration between academic experts and businesses. But there are some who say such links create biased science.
Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and heart disease.
Emulsifiers used in foods may be altering our gut microbiota composition and driving metabolic changes that lead to inflammatory conditions and obesity, say researchers writing in Nature.
It would be extremely difficult for consumers to devise a 600 calorie diet providing 100% of vitamin and mineral RDAs themselves, the UK’s Advertising Standards Authority (ASA) said in its rejection of a complaint against LighterLife Fast.
