Candy industry experts report confectionery sales are faring better than figures in other retail food markets, with US shoppers snapping up nearly $34bn worth of sweet treats annually.
Increasing consumption of chocolate with high levels of cocoa could “elevate exposure” to food contaminants aflatoxins and ochratoxin A, according to researchers, although they acknowledged it remains a "minor source".
In a report published today, Oxfam accuses the “Big 10” food and beverage companies of doing far too little to cut greenhouse gas emissions, singling out Kellogg Co. and General Mills as the worst offenders.
Poor farm practices and a heavy reliance on wild fish for feed threatens long-term sustainability, according to the United Nations Food and Agriculture Organisation (FAO).
Certifiers UTZ says a redraft of its code of conduct focuses on ‘prevention’ and monitoring of child labor on farms as well as including new measures around climate change.
Craft snack brands will lead innovation because of their fresh take on an old market, and balancing health and indulgence will be top of the agenda, says Innova Market Insights.
Sustainable palm oil trader GreenPalm will use this year’s European Roundtable for Sustainable Palm Oil (RSPO) Summit as a platform to urge key players in the EU palm oil industry to galvanise shared knowledge and promote sustainable sourcing.
Ingredients suppliers are uniquely placed in the supply chain to up their game in sustainable sourcing and must push the agenda further, says a market analyst from Invenire.
Ingredients giant DSM has unveiled a new toolbox for its protease enzymes that aims expand the use of the enzymes from niche market applications, and help manufacturers 'do more with protein.'
When it comes to fiber, baked goods are king. That might sound obvious, but in a world where the nutrient, its source and end application are often separated, it is worth stating.
Priority topics to ensure the emphasis on food safety in Horizon 2020 work programmes have been laid out by The European Association for Food Safety, The SAFE consortium.
The gluten-free industry must improve availability, quality and cost of products in light of a fourfold increase in UK celiac diagnosis over the past two decades, says the CEO of Coeliac UK.
The sensationalist media coverage around so called ‘stealth halal’ is only fuelled by the lack of certification harmonisation, Food Navigator’s Annie-Rose Harrison-Dunn argues.
Innovation is a buzzword that is repeated all the time, but what does it really mean? Not a lot in the way it is currently used, according to industry expert and strategy analyst Virpi Varjonen of Invenire.
Nutritious snacks have not boomed because manufacturers overwhelmed consumers in a category where indulgence remains more important, says the head of food and drink at Datamonitor Consumer.
Consensus was real innovation was difficult to perceive with the naked eye at Vitafoods Europe this year. But that doesn’t mean it didn’t exist, says Healthy Marketing Team president and expert consultant, Peter Wennstrom, in this guest article.
Media controversy around the discovery that UK supermarkets and restaurants have been selling meat that could be classified as halal, but is not labelled as such, is deceptive and hateful, according to the Sharia Halal Board.
National governments and food producers right along the supply chain must step up collaboration on the issue of food waste, according to Ren Wang of the United Nations Food and Agriculture Organisation (FAO).
The amount of people diagnosed with coeliac disease has increased at a “staggering rate” over the past two decades, according to the boss of Allergy UK.
Growing interest in the potential for insects as a source of healthy and sustainable protein was demonstrated again at Vitafoods Europe, where 4ento CEO Ana Day told us that insect consumption needs to become 'sexy'.
The first soft drinks made with sweeteners to enjoy a promotional “healthy discount” could persuade more manufacturers to wean consumers off sugar, according to a nutrition expert.
As part of our live coverage from Vitafoods 2014, industry consultant and analyst Virpi Varjonen of Invenire takes a look at innovation and novel ideas at the show.
The role of doctors and dietitians in the education of the elderly on the benefits of protein for healthy ageing is key, US whey protein manufacturer Davisco Foods International told DairyReporter.com.
Chocolate and cocoa firm Barry Callebaut has identified the flavored milk market as one of the best opportunities for use of its cocoa flavanol EU health claim.
Get the latest insights and highlights from the Vitafoods 2014 show right from your web browser with our live video feed from the show. Tune in to watch key interviews with vitafoods attendees as they happen, plus our own Livetafoods Live! debates.
From infant formula, to additives, protein, medical foods and omega-3 issues, our team of expert journalists will be taking aim at the most important and topical issues for the global food and nutrition industry at the Vitafoods Live! debate theatre next...
Food companies need to develop online personalities to successfully connect with savvy consumers who expect a human connection, according to nutritionist and social media guru Jenny Westerkamp.
UK retailer Waitrose will stock a variety of fragrant heritage berries that look like small strawberries but taste like bubblegum, the firm has announced.
Interview with Dan Belliveau, creator of coffee flour and co-founder of CF Global
A longtime executive at the likes of Starbucks, Frito-Lay and General Motors used his experience in improving supply chain efficiency to create a groundbreaking food ingredient traditionally left to rot as a byproduct of the roughly 17 billion pounds...
'Stealth health' is fast becoming a buzzword in the food industry. But does the world 'stealth' imply something inherently negative, and is the quiet reformulation strategy painting an unfair or unrealistic picture of foods?
Functional foods weathered the global economic recession better than most food categories despite a high product failure rate, according to a US-based branding and market expert.
Arguments that reducing salt, sugar or fat in foods is too difficult and costly are rubbish, it just needs to be done slowly, according to Action on Sugar front man.
Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.
Turkey lags behind Western Europe when it comes to salt reduction, but has an openness that makes it ripe for bakers to introduce innovative technologies, according to Leatherhead Food Research.
Functional confectionery has made only small gains since approval of Barry Callebaut’s cocoa flavanol health claim but opportunities exist for premiumized chocolate products, says a Euromonitor analyst.
The food industry is facing a difficult challenge to produce enough food to feed the world’s growing population while limiting its impact on the environment, according to a new report.
The huge amounts of food and agricultural produce that end up as waste could be used to feed insects and produce high-quality animal protein that is better for environment, according to Professor Arnold van Huis.
