Researchers in St Petersburg say the majority of Russians see a ‘proper meal’ primarily in terms of health and nutrition, but do not have regular access to it.
Dutch researchers have found vegetable consumption can be increased dramatically using simple placement techniques in public places such as offices and hospitals.
What made a practicing doctor give up medicine to create and supply a high-fibre flour? “I saw an opportunity to be infinitely more effective in preventing disease in the first place. Fibre is the only option to transform our staple comfort foods from...
Indian food company Roha Dyechem Pvt Ltd has created Natracol Ultra Cran Red (UCR), which it says capitalizes on the trend to move from synthetic dairy food colorants to natural ones.
'We are creating a completely new product category'
UK start-up Just A Splash is on a mission to change the way consumers see alcohol with its individual cooking pouches of premium, seasoned alcohol. "We approach alcohol as a food ingredient and not as a beverage. Our products are an essential cupboard...
Sugar and calorie reduction has taken its toll on the chocolate category, but focusing on quality ingredients can foster growth, suggests a Euromonitor analyst.
Switzerland may be famous for its cheese, but a government survey looking at the nation’s nutrition strategy finds its residents aren’t eating enough dairy.
The Marine Conservation Society (MCS) has downgraded Scottish haddock in response to shortages in the North Sea, prompting fury from fisheries who say the MCS’ actions are unscientific and amount to vandalism.
Products that claim to be low-fat, reduced sodium or cholesterol-free do not accurately represent the food’s nutritional quality, giving consumers a false sense about its health benefits, according to a US study.
Manufacturers made over 180,000 consumer goods products healthier in 2016 by reducing salt and sugar or adding whole grain and vitamins, according to a report by the Consumer Goods Forum (CGF).
VTT Technical Research Centre of Finland has developed lightweight 100% bio-based stand-up pouches using its patent pending enzymatic fibrillation of cellulose (HefCel) technology.
Sugar confectionery consumption in Europe may have peaked, but a spike in Germany’s birthrate signals hope for the future, says Katjes International’s CFO.
As the population ages, modifications to the flavour, texture and colour of food for the elderly have become a key focus area for food manufacturers eager to cater to the specific needs of this demographic.
Industry used to shy away from scrutiny towards ingredients lists, but by choosing the right colour or flavour firms can add value to products and reassure consumers, according to colouring food supplier GNT and kids' food brand Appy Kids Co.
People can be divided into one of four categories depending on how they eat - crunching, chewing, smooshing or sucking - and each group has unique, unexpressed needs in terms of texture choice and food satisfaction, according to a report by Ingredion.
Trusted sources of food and nutritional advice are being overlooked in preference to instant, real-time interactions with celebrities and bloggers, according to a communications expert.
Health through flavour, the power of nostalgia and blurred lines between sweet and savoury will be the biggest European flavour trends, according to analysts at Mintel.
A new certification for French manufacturers of soy juice which will give consumers greater clarity in a confusing space, says Agrifood certifying body Afnor.
Plant-based steak, with a taste and texture to rival the real thing, is one step closer to the market as Unilever, Givaudan and Ingredion join Wageningen researchers in the Plant Meat Matters consortium.
Thanks to drink manufacturers reformulating sugar out of their products, the UK’s Office for Budget Responsibility (OBR) now predicts significantly less revenue from the sugar tax - but does this really signal a change in the public diet?
We caught up with ‘seaweirdo’ and founder of Seamore, Willem Sodderland, at Food Vision 2017 to speak about sustainable packaging, seaweed stigma and high prices for healthy foods.
Germany is Europe’s largest dessert market but with almost half (48%) of the population saying they are actively cutting down or avoiding sugary foods, dessert manufacturers are under pressure to innovate, says Mintel.
Food tech start-up Unavoo has launched a natural, stevia- and prebiotic fibre-based sweetener that can replace sugar like-for-like in dairy, bakery and beverage products.
Stevia maker PureCircle today (Tuesday) said it would “leave all the options open” as to whether it would seek compensation after it was “cleared” following a dispute with the US authorities over whether stevia imported from China was produced by forced...
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
The European Commission has reported the largest annual level of agri-food exports ever in the EU: are new international trade agreements behind the boost?
A slim majority of British consumers are prepared to change their diets to help reduce the impacts of climate change, but few would ever switch to vegetarian, pescatarian or vegan diets.
The Fairtrade Foundation has launched a new, hard hitting marketing strategy following research showing that 23% of UK consumers “never think about who produces their food and drink”.
Food Vision kicked off yesterday with insights from innovation specialists and trailblazing startups. Join our team of editors as we discuss the key take-away's and highlights from the first day.
Consumers still assume ready meals are low in nutrition, but wider use of slow cooking techniques such as sous vide can produce foods that's more nutritious than home-cooked equivalents. Can prepared foods become more widely accepted?
People waste a fifth of finished food products either through discarding or over-consumption, according to a new study, with livestock production also responsible for massive inefficiency.
Growing public interest in fermented foods in Spain and France is not being seized upon by European food companies and retailers because they are too “risk averse and conservative”, according to the author of a new report into the trend.
Children in the UK are eating the equivalent of five doughnuts a day in sugar, according to the Obesity Health Alliance, as it calls on industry to reformulate its products.
Nestlé has pledged to remove at least 18,000 tonnes of sugar from products in its European portfolio by 2020, equivalent to a 5% reduction of current levels.
As food waste levels become higher than ever, UK start-up Spare Fruit is saving English apples and pears from ending up in the bin by turning them into healthy snacks.
