Bunge Loders Croklaan can supply all its palm oil-based products with low levels of the carcinogenic contaminant 3-MCPD esters ahead of expected EU legal limits, it says.
The global hazelnut market is expected to reach $9.45bn in sales by 2026 with the chocolate category being a major driver behind its growth, according to Persistence Market Research (PMR).
Sucralose is broken down into metabolites that collect in fatty tissue with unknown consequences on health, and regulators should re-evaluate its safety, a recent study suggests.
Using fresh avocados and banishing empty calories from sugar helped UK start-up Onist, founded by registered nutritionist-turned-food entrepreneur, create its healthy indulgent dessert.
From FODMAP-friendly konjac noodles and pasta, to convenient and premium organic vegan stews and drinks that promote gut health, FoodNavigator takes a look at some of the latest on-trend products being rolled out across Europe.
Belgium has followed in France's footsteps with the announcement that it is introducing the NutriScore labelling scheme in a bid to promote healthy eating in the country.
Chris Green is co-founder of Young Foodies, a community of the UK’s FMCG challenger brands. Young Foodies was launched just 12 months ago and already has 250 food and drink businesses on board. In this guest article, Green shares his thoughts on what...
The amount of sugar contained in food has risen up the consumer agenda and replaced price as consumers’ biggest food concern, research from the UK’s Food Standards Agency (FSA) reveals.
Ferrero UK has invested £6.74m ($8.61m) in launching a new range of confections for Christmas 2018 after the company achieved consecutive seasonal growth over the last five years.
Using bio-optic smell sensors, French company Aryballe Technologies has developed a portable ‘artificial nose’ to help food manufacturers in quality control testing and new product development (NPD).
Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.
The flavour of a food product cannot be copyrighted, the European Court of Justice was advised last week. Two intellectual property and food law experts weigh in on the opinion and suggest what companies can do to protect their products.
A staggering 38% of global cocoa is lost each year to disease or pests - and this figure looks set to rise - yet research is scant compared to rice, corn or wheat. Why is this and what is being done to reduce it?
A “global proliferation” of nutrition labelling is underway but, according to the European Food Information Council (EUFIC), no consensus exists on which types of labels are most effective.
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
Understanding the role of specific nutrients in food, such as sugar and saturated fat, is important but not enough to fully understand how diets impact risk of obesity and non-communicable diseases (NCDs), says one scientist.
The healthy fat profile of flax oil, high in omega-3 fatty acids, means manufacturers have traditionally focused on this. But the seeds also contain protein, fibre and lignin, all of which are interesting 'stealth health' ingredients, the company...
With up to 13 times more antioxidants than blueberries, haskap berries - also known as honeyberries - offer manufacturers a new ingredient with superfood credentials for relishes, jams or juices, says supplier Soloberry.
Use of egg white peptides is rising among global bakery and confectionery manufacturers because the animal-based protein is a rich source of bioactive peptides that can improve human health, according to Fact.MR research firm.
Mexican chuta is a little-known nut with a healthy oil and high protein content, and German company JatroSolutions aims to commercialise it as "a perfect fit" within the plant protein movement.
Mondelēz International has announced plans to launch a 30% less sugar Cadbury Dairy Milk next year but some consumers are taking to social media to air their grievances.
Manufacturers could add a logo to food and drink packaging that tells consumers the product's content and quality is the same in all EU countries, consumer protection politicions said yesterday.
Leading French retailer E.Leclerc is definitively backing the NutriScore logo after a survey of 300,000-consumers showed it is best in encouraging healthy food choices, especially among younger shoppers and those from lower socio-economic backgrounds.
There is no merit in re-evaluating the safety of titanium dioxide after four studies highlighted safety concerns, the European Food Safety Authority (EFSA) has advised the Commission.
Ethical start-up Aduna's range of herbal teas with baobab and moringa is aiming to take the superfoods to the mass market. "That's where the real impact is going to happen," the CEO tells us.
Spaniards are buying more prepared meals and the number of people eating ethnic cuisine has more than doubled in recent years, says a government report on food consumption.
Undeclared allergens at 'concerning' concentrations in packaged food are causing accidental allergic reactions, according to a study. "There is a perception that food allergens are no longer an issue," says one expert. "This is...
Chr Hansen will double the capacity at its natural colour research and development (R&D) laboratory in Montpellier, France in order to meet consumers' increasingly stringent expectations of what is natural.
The buying alliance between retail giants Tesco and Carrefour will create an imbalance in bargaining power that has a detrimental effect on the whole supply chain, suppliers and manufacturers have warned.
UK food and drink manufacturers are achieving "substantially better" sugar reductions than has been reported, according to a health policy expert. "It's good news for public health as well as private business."
Mérieux NutriSciences is partnering with French trade group ANIA to organise workshops for food manufacturers on emerging food risks and how to prevent them.
Combining fat and carbohydrates in food intensifies the reward signalling to the brain regardless of calorie-count, liking or portion size, creating a desire to eat even beyond satiety, researchers have found.
The type of isuglucose currently used in Europe poses no greater health risk than sucrose – but if manufacturers increase its proportion of fructose, the potential risks must be communicated, said the German risk authority.
Magellan Life Sciences says its patent-pending fermentation process to scale up the sweet-tasting protein brazzein will make it the first company to market the natural, zero-calorie sweetener.
Denmark's trans fat ban is a public health and food reformulation success, and should be rolled out across the EU, says the Danish government. "The European Commission should be inspired by our good example," says the minister for food.
London start-up Kaakao managed to overcome texture and flavour challenges when sweetening its chocolate with dates instead of sugar but the regulatory challenge - the EU definition of chocolate - is proving to be more difficult.
The texture of food can influence people’s calorie intake, Dr Ciarán Forde of the National University of Singapore and Singapore Institute for Clinical Sciences believes.
The revised food safety management system standard ISO 22000:2018 has been published marking the start of a three-year transition period for certified companies.
