Why do certain consumers in Denmark prefer organic food products, while others opt for locally produced? A recent study from the University of Copenhagen is investigating these questions by analysing consumer values, opinions, and sociodemographic differences.
Almost 12 months after the EAT-Lancet Commission issued its benchmark for a healthy and sustainable diet, researchers have calculated its cost. Is improving diets affordable for all countries?
More than one in three low- and middle-income countries are facing both extreme obesity and malnutrition, according to a new report published the The Lancet.
Ingredients supplier Griffith Foods discusses its ‘Vegetable Based Never Fry Coating System’, winner of the innovation award in the food and beverage category at this year’s FiE 2019 event in Paris.
The producer has introduced brand-new organic beet sugar from its Attin sugar plant and also showcased its vegetable protein and nutritional reformulation service at FiE 2019.
Amai Proteins has set out to address ‘the world’s biggest health challenge’: sugar reduction. The start-up is developing designer proteins that are not only sweeter than sugar, but tasty, scalable, sustainable, and importantly, cheaper than the real thing,...
Satisfied Snacks is currently 'not courting a major retail listing' it has revealed. However, the innovative start-up, which turns ‘virtually any meal’ into crispy healthy snacks, remains confident in the business case for sustainability.
Natural specialty ingredients manufacturer, Naturex, recently unveiled its ultimine iron mineral, designed to answer consumer calls for flavor, function, and nutrition in plant-based foods.
Over the past 12 months, the London-based nut butter brand has increased the amount of recycled plastic in its packaging, reduced its transport miles, and surveyed its suppliers’ waste management policies to achieved B-Corp certification, founder Pippa...
The legal status of CBD is again attracting attention after the UK’s Food Standards Agency (FSA) confirmed the ingredient is classified as a Novel Food and therefore requires pre-market authorisation. But with a lack of enforcement action, where does...
With trendy plant-based alternatives such as soy milk or almond milk, consumers often find a health halo around indulgent coffee shop drinks. But festive favourites such as hot chocolate and sweetly-spiced lattes contain ‘huge’ amounts of sugar, says...
The Netherlands has thrown its weight behind the Nutri-Score nutritional labelling system, suggesting that of the three schemes used in Europe – Keyhole, Traffic Lights and Nutri-Score – it is the ‘best’ at promoting healthy choices.
In recent years, food manufacturers have elevated the connection between the health of their business and the health of the planet through increased investments in environmental sustainability – a move that has generated significant consumer interest,...
Snacking has become an ‘all-day habit’ in the US, which is a positive trend, especially among children from ethnically-diverse and low-income populations.
Clinical trials involving diet are severely under-funded and more difficult to complete than drugs studies, say researchers who warn that nutrition studies are prone to bias, are often too small and of too short duration and regularly change outcome...
The European Commission refers Denmark to court over ‘Feta’ failings, the EU pumps €200m into agri-food promotion, and the USDA approves a proposal to market Irish beef in the US as ‘Irish Grass Fed Beef’. FoodNavigator brings you the latest news and...
Bunge Loders Croklaan is expanding into the vegetarian burger category with a range of plant-based offerings – made from shea and palm fat – to help bring texture, bite, appearance, and flavour closer to the ‘real thing’.
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
Leveraging climate finance to scale climate-smart rice production is the ‘cornerstone’ of global food security and ‘urgently needed’ to avert civil unrest, a new report by Earth Security Group (ESG) has found.
Acrylamide is a hot topic for food makers. It has been a year since the European Commission regulation obliging food business operators to apply acrylamide mitigation measures came into force. Kerry Group aims to help manufacturers step up to the mark...
We need to distinguish between the livestock systems and meats that are part of the problem, and those that are part of the solution, say farmers as BBC documentary suggests that consumers should cut their meat consumption for environmental reasons.
As industry considers how best to reduce sugar in sweetened food and beverages, could fruit-derived ingredients provide a ‘natural’ alternative to the refined sweet stuff?
As the food industry continues to explore plant-based innovations, they must deliberate the health and sustainability credentials of these products, according to experts.
Bunge Loders Crocklaan is promoting the benefits of a new shea margarine that, it says, is a ‘100% sustainable, healthy and plant-based’ alternative to dairy-based butter and common vegetable oils such as palm.
European regulators and consumers have been steadfast in their rejection of genetic modification in food. The idea of ‘Frankenfood’ has been a potent symbol of the bloc’s resistance to scientists ‘meddling’ in food production. But are there any lessons...
Avoiding carbohydrates and substituting them with proteins has become a leading dogma for all those who care for their looks and health, while high-protein diets are very often recommended to people who suffer from diabetes or who are obese. But while...
French deli and ready meal supplier Fleury Michon has implemented forecasting technology from FuturMaster to help anticipate future demand and the daily production requirements for its cold meats, ready meals and snacks.
French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.
The publication of dietary reference values (DRVs) for sodium and chloride brings to a close ten years of work that began with a request by the European Commission to update values last set in the 1990s.
The French food giant has called for a spirit of industry collaboration and urged global FMCG businesses to become certified B Corp in order to commit to the challenge of creating a sustainable food system and regaining consumer trust.
Akshay Kedari, research content developer for Global Market Insights notes that, while healthy breakfast foods and energy drinks have already garnered precedence, fruit snacks are getting popular among the masses.
Denmark’s National Food Institute is contributing to a novel food application for grass protein, which researchers say need not be reserved for ruminants.
High-protein products, in particular high-protein bars, are not as healthy as perceived by consumers, while there is no conclusive evidence to suggest that consumption of protein above the recommended intake levels provides healthy individuals with additional...
Germany’s federal government now confirms that cannabidiol (CBD) is to be classified as novel food citing an absence of evidence of its consumption before 15 May 1997.
Salt is the forgotten killer, according to campaign group Action on Salt. It is calling on Public Health England to allocate ‘sufficient resources to immediately resuscitate’ the UK salt reduction programme.
Fifteen innovative start-ups tackling some of the big issues around sustainable agricultural production, healthy diets and circular economy solutions for the food sector joined FoodBytes! by Rabobank yesterday.
Swiss food manufacturer Nestlé and Dutch ingredients supplier Corbion have entered into a strategic partnership to develop what they describe as the ‘next generation’ of microalgae-based ingredients for plant-based applications.
Fresh research utilising DNA testing technology has highlighted ‘widespread’ global adulteration in herbal products, with almost one-third of items tested found to be fake.
With sales of mushroom containing dietary supplements growing year-on-year by as much as 40%, and food and beverage companies getting in on the act, demand for the fungi has been “unreal”, says Jeff Chilton, President of Nammex Organic Mushroom Extracts.
Natural Machines’ 3D printing technology can help professional kitchen users personalise their food offerings ‘down to the nutrient level’, co-founder and CMO Lynette Kucsma tells FoodNavigator.
