Poland’s pig farmers have secured €9.3m in funds from the European Commission (EC) to support producers who have been hit by African swine fever (ASF).
Ever-lasting foam in ice cream or beer without artificial stabilisers? Swiss researchers have "for the first time" developed a novel strategy to make foam bubbles last "essentially ‘forever".
Local authority sampling decreased more than 11% year on year with some councils not doing any in 2016/17, according to statistics on UK food law enforcement.
Food manufacturers targeting children are under pressure to provide products that meet certain health standards – making health a major innovation driver. But does actual consumption reflect this?
German consumers are more concerned about the risk presented by ‘synthetic’ contaminants than those that naturally occur in foods, a new study by the German safety authority finds.
Consumption of soy-based foods could be used to help tackle the global obesity crisis thanks to its high protein and isoflavone content, new research suggests.
European parents are consistently willing to pay more for organic, says Mintel. Yet while organic claims are common on baby food, they are less used on food and drink aimed at kids. Are manufacturers missing a trick?
With protein seeing continued interest from mainstream consumers, Glanbia Nutritionals has launched ProTherma: a hydrolyzed whey protein that can withstand high temperatures and therefore offer a protein punch in everyday hot beverages.
French microalgae specialist Fermentalg is partnering with Japanese chemical giant DIC to develop natural food colours, particularly blue phycocyanin derived from Spirulina.
A British trade union has attacked the CETA trade deal between Canada and Europe which comes into force later this week (21 September) adding it sets a bad precedent post-Brexit.
The British Retail Consortium (BRC), an industry body representing UK retailers, has warned that British shoppers could pay as much as one-third more for “everyday food items” in the event of a “no deal Brexit”.
Nordic scientists will investigate the link between acrylamide exposure and obesity, diabetes and fertility with a €1.5m grant from the European Research Council (ERC).
US ingredient technology company, International Agriculture Group (IAG), has launched a clean label green banana flour that contains a high level of resistant starch to capitalize on the growing demand for the dietary fiber and perhaps cut down on banana...
Unilever has made fostering relationships with start-up companies “a strategic imperative” as it works to leverage collaborations in order to meet evolving consumer needs.
China has cancelled a ban on imports of ‘ruminant meats’ (beef and lamb), from 49 regions of the Russian Federation, according to a recent release from Russia’s veterinary watchdog Rosselkhoznadzor.
EC: 'We will now analyse China's decision and consider appropriate steps.'
The European starch industry is “deeply disappointed” by the Chinese government’s decision to extend anti-subsidy duties against EU potato starch while the European Commission says it is considering appropriate steps to take.
Alimentex has created a platform to support businesses and industry professionals in achieving and maintaining requirements of food industry compliance.
Students at the University of Udine in Italy have developed a product with the appearance and characteristics of a hard-boiled hen egg that is made entirely from plant-based ingredients.
Stevia manufacturer PureCircle is launching the Sigma X-celerator, a new tool that aims to deliver customised ingredient combinations to its food and beverage customers.
Diets that are low in whole grains, fruit, nuts and seeds and high in salt are now linked to one in five deaths around the world, according to a Lancet study.
Purple chocolate, coloured with nutrient-packed fruit and vegetable powders, can make healthy foods such as muesli more appealing or give indulgent ice cream a healthy halo, says Herza Schokolade.
Scandinavian confectioner Cloetta warns its third quarter profits will be hit by a fire at a production lines at its Turnhout, Belgium, factory in June.
Food businesses are in the “bull’s eye” of climate change challenges, but many of the biggest firms remain “unprepared” for future constraints on water, a new report suggests.
Artificial sweeteners could potentially increase the risk of developing type 2 diabetes (T2DM) in two weeks, says research that fuels ongoing debate over the sugar substitutes’ long-term health effects.
Food makers have insisted that the industry views “all consumers [as] equally important” as the European Commission signalled its intention to improve product competitive testing proceedures in response to concerns over so-called “dual quality” foods.
Polish meat processor ZM Olewnik has relaunched production activities at its facility in Świerczynek, following a fire that partly destroyed the plant last January, generating losses of about PLN 100 million (€23.5m).
EDA: "It seems the EU does not need Brexit to end the single market"
As Spain becomes the latest country to bring in mandatory country of origin labelling for milk and milk-based products, the European Dairy Association (EDA) has blasted the European Commission's "laissez-faire" approach.
Start-up French jam maker Confiture ReBelle is a mission-based company that aims to reduce food waste in the country by shortening the supply chain and empowering citizens. ReBelle's Louise Le Duigou speaks to FoodNavigator about how the group plans...
British flavour specialist Omega Ingredients has developed a premium range of natural flavours called Signature, which includes Indian mango and garden pea.
Whey protein hydrolysates are superior to normal whey proteins for sports nutrition according to nearly two thirds of consumers, who cited improved muscle building and recovery amongst its purported benefits.
The European Food Safety Authority (EFSA) has played down renewed fears that microplastic fibres, found in everything from sea salt and honey to tap water, pose a potential food safety risk.
A high-fibre Nordic diet may only be effective for losing weight if certain bacteria are present in the gut, say Danish researchers, but manufacturers should still add fibre to processed food thanks to its many other health benefits.
Love Taste Co. started as a smoothie stall in London’s Borough Market. Today, it generates retail sales approaching £40m a year. Founder Richard Canterbury talks growth, flavour trends and the “explosion” in demand for vegetable-based smoothies.
Certain genetic mechanisms allow Listeria monocytogenes to react to and block the effects of cleaning solutions and disinfectants, according to a study.
