Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
Mondelēz will bear the brunt of any potential financial sanctions if a charge of manipulating wheat prices brought yesterday by The U.S. Commodity Futures Trading Commission (CFTC) succeeds.
Some of the best and brightest innovation in the food and drink industry comes from start-ups – so how do they approach NPD? And what can companies of all sizes learn from their approach?
Smaller plates may not encourage overweight teenage girls to reduce portion sizes because they may be less attentive to visual cues, according to a study.
Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.
There is little evidence to prove natural sweetener xylitol prevents tooth decay in children and adults despite an EFSA-backed health claim, says a Cochrane review.
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.
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.
The TTIP trade agreement pitches European legislative sovereignty against the workings of “free trade liars,” says the director of NGO Foodwatch Thilo Bode.
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.
A food product’s sensorial characteristics and its place of production determine the perception of its quality for Italian consumers, a study has found.
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.
Empowering women in small-hold agriculture is essential to boosting productivity, creating new product launches and generating business - and companies are starting to realise this, says a Fairtrade Foundation report.
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.
Finland’s Paulig Group has mooted a plan to close a Swedish factory in Sweden that produces Tex Mex potato chips and consolidate production in Belgium.
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.
The food industry has criticised the WHO’s recommendation to reduce the intake of added sugar for being backed by ‘moderate’ and ‘very low quality’ evidence.
Hall & Oates haul US granola cereal brand Haulin’ Oats before the courts in NYC, the EU funds a research project on Healthy Minor Cereals and the US gets its first taste of gluten-free pita chips.
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.
General Mills tells BakeryAndSnacks.com that its new Pillsbury Minis were ‘the big buzz’ at AWMA 2015 last week, with its distribution partners excited to see new innovation in the packaged bakery category.
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.
Attempting to tackle the obesity crisis through ‘negatively-focused’ tactics is ineffective, and may in fact worsen the situation, according to various researchers.
Manufacturers of children’s food need to appeal to both children’s taste preferences and parental concerns over nutrition - but is excessive sugar warping children's tastes?
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.
Coconut sugar is increasing in popularity because it is seen as being a healthier, more ethical alternative to sugar - but nutritionists remain sceptical of the health claims.
The concept of flavour pairing matches up weird and wonderful combinations – pork liver and jasmine for instance – and there are ways for the food industry to cash in on this niche trend too.
The food industry's role in developing public health policy must be limited to tackle the global obesity epidemic, according to a series of papers published in the Lancet.
With so many new and sometimes strange flavours hitting the market, we take a look at where they come from and how they become mainstream flavour fixtures.
A recall in the UK due to paprika containing undeclared almond has widened an investigation into substitution with nut proteins as several EU nations have also warned consumers.
