As consumer demand for local and organic products grow, new research asks whether it a love for these characteristics or a hate for 'conventional' food is driving purchases.
Celiac consumers care first and foremost about value for money; significantly ahead of sensory properties like taste and texture, finds new Leatherhead research.
Sweeteners are widely used to replace sugar in diet and low calorie products within the food and beverage industry. However, many consumers are still worried about these ingredients. So, what are the facts behind low calorie sweeteners?
A Northern Irish assemblyman has called for ministerial and police action to tackle endemic cattle rustling in the Province, with almost 9,000 head reported missing or stolen over the past three years.
Seward’s Stomacher 400 Circulator has been used in an evaluation of international sampling methods for the microbiological analysis of broiler carcasses after immersion chilling.
With the worldwide consumption of meat growing, the international meat trade will be travelling to Germany next month to take part in one of the world’s largest food trade fairs.
The Food Safety Summit Resource Center at PACK EXPO Las Vegas 2013 offers attendees a chance to tap into a range of food safety tools, and share knowledge with peers.
Rising dark chocolate consumption is driving up prices, according to data from Euromonitor International, with China, Switzerland and the US having the highest retail value.
From the 20th International Congress of Nutrition in Granada, Spain
The food industry came under attack last week at the International Congress of Nutrition (#ICN20) for not doing enough to improve the healthiness of its portfolios…unfairly, says Unilever.
Carbonation alters the brain's perception of sweetness and makes it difficult for the brain to determine the difference between sugar and artificial sweeteners, a new study has found.
UK-based Tyrrells has expanded its premium, hand-cooked chip portfolio with the launch of two apple varieties – taking the brand into permissible indulgence territory, its marketing manager says.
It is hard to fool the brain by providing it with 'energyless' sweet flavours, according to new research in mice that suggests that consumption of zero-calorie sweeteners leads to higher sugar consumption later.
The UK organic sector is showing the first signs of recovery with 0.6% sales growth after a tough slog through the recession, according to new data from Nielsen and the Soil Association.
Connecting subtle cues consumers use to judge the quality and taste of a food with the context in which they experience those cues can help companies more closely align their products with consumer expectations, new research shows.
While there are currently five recognised 'basic tastes', there are likely to be ten basic categories of odour - and identifying them could benefit industry, according to a new study.
Thousands of nutritionists gathered in Granada, Spain, last week for the 20th International Congress of Nutrition. It was a huge event with eight simultaneous streams of seminars over a full week.
UK food and non-alcoholic beverage exports are up by 2.5% after a disappointing first quarter, according to a report by the UK’s Food and Drink Federation (FDF), yet industry must do more to stop from "slipping behind".
Mondelēz International invested in a European-wide revamp of its regional gum brands this year and the agency involved said consistency demands were the biggest challenge.
Enhancing lamb flavour through diet and salmonella control in pork are among projects to be undertaken by Irish research bodies as part of a €6m investment aimed at boosting the sustainability and competitiveness of the agri-food sector in the Republic...
A survey of members of the Slow Food movement has revealed 90% feel that animal welfare is not given enough attention across the world and half feel the movement should campaign on the issue.
The long term consequences of foodborne infection need further studies, according to the lead author of a review article looking at the latest threats and emerging issues.
Abigail Storms, global marketing director, sweeteners and beverage, Tate & Lyle, insists Splenda sucralose perfectly suits liquid water enhancers as an emerging European category, against the backdrop of success for products such as Kraft Foods'...
Understanding and behaviours on salt consumption differ hugely from market to market across the globe – something manufacturers must take heed of when reducing levels, researchers warn.
European dietary strategy should be adapted to its ageing population, the EU-backed NU-AGE project told the International Congress of Nutrition (ICN) in Granada, Spain, this week.
The horsemeat crisis was good for business because it made shoppers consider the provenance of their food more than ever before, says posh ready meal entrepreneur Charlie Bigham.
GreenPalm has announced the first certified trade of palm oil by-product for feed use, hailing the development a triumph in supply chain sustainability for food manufacturers.
Irish bacon producer Dew Valley has been awarded a new contract to supply an annual 36 tonnes of cooked bacon to McDonald’s for sale through the fast food chain’s 84 Irish outlets.
Birko’s Beefxide intervention has received additional approvals for use as an antimicrobial processing aid on unskinned livers and other organ meats, without the need for a drain time between application and packaging.
Leading Danish food companies have joined with universities and regional government in an effort to highlight Denmark’s world-class food industry innovation – setting it on a par with The Netherlands’ Food Valley.
Yeast manufacturer Yeastock has introduced a yeast extract in Europe with a high level of free glutamic acid, for enhancing tomato, capsaicin or dairy flavours, among other potential applications.
Weight management is not as simple as the ‘calories in, calories out’ model of energy balance, claim researchers at the International Conference of Nutrition (ICN) in Granada, Spain.
While building muscle may take centre stage for protein ingredients, there is a mass of potential health benefits from increasing protein intakes, and increasing satiety may be the next big thing.
Arla Foods Ingredients (AFI) has developed a way to deal with acid whey waste from strained yoghurt manufacturing, transforming it into other value-added dairy products.
The UK Food Standards Agency (FSA) has called for research tenders to help identify how vacuum and modified air packaging (MAP) will affect the growth and survival of Listeria monocytogenes.
Warren Buffett famously once warned: “It takes 20 years to build a reputation and five minutes to ruin it. If you think about that, you'll do things differently.”
Many major food companies are slowly improving their sustainability policies but all still have a long way to go, according to an updated ‘Behind the Brands’ sustainability report from Oxfam.
