Fraud is a big problem for rice brands. The commodity is susceptible to various scams, from passing off low-grade rice as premium to mixing it with bleached moldy rice, paper or even plastic. New research has developed a novel approach to detect food...
Food artificial intelligence company Spoonshot has today emerged from an intensive 18-month R&D process to launch a new tool that it says will ‘raise the bar for insight-led innovation’ in the food and beverage sector.
There is a lack of robust evidence to confirm link between meat eating as part of a healthy diet and the development of Western diseases, according to a paper that contends there are a wide range of benefits delivered by meat that are not always easily...
Israeli start-up A1C Foods has developed bread and chocolate products that are both low carbohydrate and low GI to make low carb-high fat diets easier to maintain.
Plastic tea bags can release billions of microplastic and nanoplastic particles into a cup of tea, according to Canadian researchers. But while the scientists say some brands have shifted to plastic tea bags instead of paper ones, the industry counters...
Italian pasta brand Barilla is seeking food tech innovation for an accelerator programme in three focus areas: circular food economy, personalised meal solutions, and healthy snacking.
Significant investment is required to get innovative protein start-ups off the ground. So what are investors looking for when deciding to bankroll new talent? And what do they predict for the future of protein? Cargill and S2G Ventures weigh in.
A new ‘futuristic’ freeze-dried snack made from fruits, vegetables, and grains is under development in Israel, where the Strauss Group is aligning ingredient ratios with the Mediterranean diet.
Substituting meat with legumes is one way food consumption can become more sustainable, but just how willing are consumers to swap out meat for legumes?
AlcoDigital, a UK supplier of breathalysers, has created the 'world’s first' cartridge-based, real-time fat burning monitoring breathalyser that doesn't hurt the person or the pocket.
Antioxidants naturally found in cheese may help protect blood vessels from damage from high levels of salt in the diet, according to a new Penn State study.
A UK study has discredited the perception that following a gluten-free approach could help improve the health of people who do not suffer from celiac disease.
Plant-based ingredient player Roquette has released its fiber consumer survey results in a bid to increase our understanding of the perceptions around fiber in our diets.
Food giant Nestlé has defended its recipes after Romania’s consumer watchdog raised concerns that ‘dual-quality’ food products were intentionally manufactured to contain unequal nutritional and compositional profiles for the Romanian market.
In this week's round-up of hot new products hitting the shelves in Europe, we bring you details of a plant-based sausage that claims to deliver the 'sizzle' of its meaty counterparts through a ground-breaking algae skin.
Public Health England’s latest progress report on the food and drink industry’s sugar cutting efforts reveal significant changes in areas where the sugar tax applies, but a disappointing lack of progress with the voluntary sugar reduction programme.
A vegan meatball alternative is undergoing product development at Ikea Food, which managing director Michael La Cour says will help get the company’s menu to 20% plant-based by 2022.
Bell Flavors & Fragrances is launching a range of natural hemp flavours and botanical hemp extracts in Europe. We spoke to the company about what is driving hemp, how the trend has developed and which categories are best-placed to capitalise.
By Katia Merten-Lentz, partner at Keller and Heckman
Cannabidiol (‘CBD’) has burst onto the world stage in recent years, and the EU is no exception. Katia Merten-Lentz, partner at Keller and Heckman, looks at the ingredient’s legal status.
Perry Court Farm is selling fruit bars made from just two ingredients: apples and raspberries. Director Charlie Fermor says he uses a slow drying technique to retain the fruits’ natural flavour while ensuring a long shelf life.
This week, FoodNavigator's roundup of innovative product launches includes details on new CBD snack bars, dairy-free cheesecake and a new look for the classic Quality Street brand. Here are the NPD highlights from across Europe.
A survey conducted by insights and analytics company Future Thinking has investigated UK consumers’ buying and eating habits with regards to convenience foods, cooking from scratch in the home, snacking, and attitudes towards sugar and fat intake.
The plant-based trend is no fashion craze. It is well and truly here to stay, according to market research firm Kantar. What’s more, brands and businesses that make false assumptions about this market risk losing out on a growing slice of plant-based...
A new survey has revealed high levels of ‘hidden’ sugar and calories in breakfast options sold through restaurant chains and other out of home channels. UK campaigners are now calling for mandatory labelling and reformulation to spur progress and 'level...
Vegetarian and pescetarian diets are linked to a lower risk of coronary heart disease (CHD), but vegetarians and vegans may have higher risk of stroke than meat eaters, suggests a study published in the BMJ, which claims this may reflect low blood levels...
Taxing high sugar snacks – such as sweets, cakes and biscuits – may be more effective at reducing obesity than taxing sugary drinks, according to a new study published in the BMJ.
This week's NPD round-up brings you information on the latest products to be hitting the shelves across Europe. Highlights include Iglo's efforts to deliver centre-plate vegetable options in Germany and Dina Foods' offering for the fast-paced...
Global health services need to integrate a ‘stronger focus’ on optimum nutrition at different life stages, according to a new report from the World Health Organisation.
Nicola Sturgeon’s government has detailed its ambitious plans that put organic food at the heart of its mission to improve public health and make use of its natural larder.
The shift towards more plant-based foods and reduced meat consumption among Europe’s consumers risks worsening an already low intake of choline, says Dr Emma Derbyshire of Nutritional Insight.
Whether ancient crops or insects, eating traditional foods close to production can help reduce food waste and curb global hunger, says Nestlé’s deputy head of public affairs: “We need to find ways to make traditional foods hip and happening”.
A consumer watchdog has launched a campaign calling on Dr. Oetker to stop using the controversial ingredient titanium dioxide (E171) in its bakery ingredients and decorations in Germany.
A study commissioned by Denmark’s food administration has found that nutrient-rich protein sources such as fish, legumes and eggs should be served more frequently in day-care institutions.
Accelerating consumer trends such as veganism and environmental concerns are bringing complexity to the food industry but also plenty of opportunities, according to the technology chief of the world’s largest food company.
A Chr Hansen-funded study reveals the benefits probiotic consumption has on flu-like sickness as the results suggest a daily regimen may be justified for particular at-risk populations, such as children.
Frustrated by the lack of attention given to today’s food challenges in the mainstream media, sustainability expert Roberta Iley has listed nine of the ‘worst food stories’ she believes should be making headlines.
Researchers have developed a comprehensive index that measures the degree of naturalness in foods. The integrative tool could “significantly improve transparency, simplicity, and trust in the food marketplace,” Hero Group’s Luis Manuel Sánchez-Siles tells...
Consumers are increasingly working to cut their sugar intake. But, according to a recent poll from consumer research and insight provider FMCG Gurus, shoppers are also unconvinced by one of the most common natural alternatives: stevia.
Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.
An EU-funded initiative is harnessing the power of the microbiome to optimise the food production system. The project aims to match the right food additives to the correct animals – starting with salmon and chicken – for maximum output.
Having assessed the effects of energy drinks on the cardiovascular system, the German Federal Institute for Risk Assessment warns that excessive consumption can pose a health risk in young adults.
From Walkers 'hint of salt' crisps with 25% less salt, to Nestlé's plant-based Garden Gourmet Incredible Mince and McVitie's luxury biscuits, FoodNavigator brings you the latest in new product development across the bloc.
The food giant is expanding its Garden Gourmet range with a new ‘cook from raw’ plant-based mince, and swapping out its vegan Incredible Burger for a juicier, meatier version.
