Chr Hansen has reported ‘very satisfactory’ overall growth of 10%, as stronger performances in cultures, enzymes, and nutrition balance out below per performance in natural colours.
When it comes to evaluating the naturalness of food products, very few consumers consider on pack ingredient information, finds Unilever commissioned research.
Thinking of food in black and white terms such as ‘health’ and ‘unhealthy’ can hinder weight management by encouraging an 'all or nothing' approach to eating - so what does this mean for food labels?
Dutch company Newtricious is bringing a new egg protein hydrosolate ingredient market with data backing its cardiovascular and metabolic health benefits.
EU organic legislation was supposed to dynamise the sector – but with the agricultural committee’s proposal yesterday deemed another status quo by organic groups, is future investment in the organic sector being compromised by the uncertainty?
The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray.
Both France and Italy have strong culinary traditions and consumers want quality food but have less and less time to cook – could this be why organic packaged food shows such promise?
With more than a quarter of all EU energy consumption, and a lower share of renewable energy than other industries, the European food sector must focus on sustainable use of energy, warns a new report.
Sensing a shift in consumer eating habits and attitudes, several German meat companies are leading the way in innovation and NPD for meat substitutes: “We will be the first and last generation that eats meat every day,” says one.
EFSA delivers long-awaited safety assessment despite data craters
The European Food Safety Authority (EFSA) has said insect pathogens potentially harmful to humans are most likely to come from rearing and processing not intrinsically associated with the insect itself – but huge gaps in data remain.
The UK government is calling on businesses, scientists and agricultural producers to submit their proposals for salt, sugar, fat and fibre reformulation with the chance to win up to €13.5 m in funding.
The Soil Association is updating its organic standards to make them more practical and transparent and is calling on the public to give its opinion in an open consultation.
Nearly 80% of British consumers say buying local produce is important but only 30% actually do – why is this and can large-scale food manufacturers satisfy this desire for local?
The type of dietary fat we eat may lead to changes in our inflammatory response, which in turn play a key role in long term risk of obesity-related diseases including diabetes and atherosclerosis, warn researchers.
A new EU-funded research project involving partners across the EU, as well as in China, will help reduce food waste by 30% by 2025, say those behind the project.
FoodDrinkEurope will continue to take a ‘holistic’ approach to improving the health of Europeans with a new commitment to trigger further industry action on making food healthier, it says.
DSM has been named as one of its sector’s leaders in environmental prudence in the Dow Jones Sustainability World Index, but the company says it sees such lists as a means, not an end.
Novel protein ingredients face a difficult future with too many barriers to entry to make success likely – but there are brighter prospects for Quorn and some potential for insect protein in animal feed, says Giract.
Extreme weather conditions and a weak euro have pushed the price of some fruit concentrates up by 400% - putting the juice industry in 'grave danger', says French juice association.
Synergy Flavours has launched a new flavour range for protein and weight loss supplements, designed to work with more protein types, and satisfy consumer demand for more variety.
Schoolchildren benefit from more time to eat lunch, choosing more fruit, and consuming more of their meals, including vegetables and milk, according to a study.
Eating a Mediterranean-style diet with extra-virgin olive oil may lower the risk of developing breast cancer, according to a new analysis of a trial in Spain.
People consume more food and drink when offered larger portion sizes or when using larger items of tableware, according to the most conclusive review of evidence to date.
British kids’ lunchboxes are getting healthier and competition is more heated than ever, say market researchers at Kantar Worldpanel - but are manufacturers really meeting parents' demands?
Governments must to stop food manufacturers and distributors producing and selling unhealthy, cheap, salty junk food, warns World Health Organisation (WHO) advisor Professor Francesco Cappuccio.
Repurposing food waste from retail and commercial suppliers could offer have significant beneficial outcomes for new food markets in addition to the environment, say researchers.
A German court has dismissed campaign group FoodWatch’s law suit against Unilever’s cholesterol-lowering spread pro.activ – but FoodWatch continues its assault by urging the European Commission to retract its novel food approval.
When it comes to cutting levels of obesity-related heart disease and death, it’s time to stop counting calories, and start to make simple changes that improve the nutritional value of diets, argue public health experts.
US firm Hearthside Food Solutions will buy Dutch healthy bar producer VSI for a reported €108.5m, along with a new US factory for production of VSI’s products.
New data from Germany suggests manufacturers continue to almost exclusively advertise unhealthy products to children, despite pledges to change their ways.
Players in the protein category – especially those focused on the center of the plate – are behind the curve when it comes to flavor and need to rethink their strategy to capture and hold modern consumers’ attention, according to flavor and seasoning...
Implied motion in food advertising – such as an image of juice being poured into a glass – may make food appear fresher and more appealing, according to a study published in Food Quality and Preference.
The Norwegian national investment fund has cut ties with four major Asian companies, citing the risk of ‘severe environmental damage’ as a result of palm oil plantations.
A high energy intake from total fat, saturated fat and monounsaturated fat in middle and older age increases the risk of malnutrition ten years later, say Swedish researchers.
Better-than-expected first-half sales growth has allowed the world’s biggest food company, Nestlé, to confirm its 2015 outlook despite poor exchange rates leading to decreased profits.
The key to successful placement of mildly sustainable products is to use cues that communicate product positioning consistently, both in price level and in-store location, say researchers.
Protein is one of the hottest ingredients in food and nutrition currently, but maybe we should focus more attention on developing protein-rich products for those who actually need more protein.
Do you know which country consumes the most protein per capita? Which protein company has been causing a stir among feminist tweeters? How much protein the average adult should be getting a day? Take our quiz to find out if you really are a pro when it...
