By Katia Merten-Lentz, partner at Keller and Heckman, and Oliver Hartmanm, legal consultant at Keller and Heckman
Pressure is rising for the development of a legal definition of ‘vegan’ and ‘vegetarian’ food in Europe but national governments are moving ahead of the European Commission in this regard.
German baby food manufacturer HiPP is the first to reformulate one of its Croatian products after allegations of inferior quality compared to its German equivalent - and more could follow, it says.
An app focusing on personalised nutrition and work out plans has received $10 m (€8.4 m) in funding its Series A round led by Creandum and Eight Roads Ventures.
Caffeine’s effects on brain neurons and their cellular function is the subject of European research that could explain why coffee could improve memory and protect against age-related memory loss.
Europe is “leading” innovation in the global trend towards natural ingredients in the food and beverage industry and Roha’s acquisition of Italian firm New Food Industry will give India’s Roha a bigger piece of the action, managing director Brijesh Tibrewala...
French shoppers have reduced their consumption of fresh fruit and vegetables as economic pressures and demographic changes mean fewer people are eating the recommended five portions a day, according to think tank Crédoc.
A series of trials to reduce the sodium content of plant-based, vegan and vegetarian meat alternatives has been completed successfully by Salt of the Earth.
As the UK’s childhood obesity strategy turned one last week, health campaigners lined up their critiques of the first 365 days. However, the government managed to sidestep any bad press by announcing an expansion of the plan’s focus (from sugar content...
‘Silent' product reformulation, where own-brand food products are modified without explicitly making the consumer aware, may be effective in reducing calorie consumption, say Danish researchers.
Scientists have developed what they describe as a “low-cost, portable, paper-based sensor” that could be used produce “smart labels” that detect food spoilage and contamination.
An academia-industry collaboration has agreed on a definition that makes the whole grain content in foods clearer in its labelling, with the aim of providing clarity for consumers and manufacturers.
Nine-in-ten consumers believe the food industry has a responsibility to provide them with a healthy diet but consumers are also mistrustful of the sector as a source of nutritional information, a new study reveals.
The row over whether front-of-pack labeling in the UK should conform to unified standards intensified today when campaign group Action on Sugar accused cereal manufacturers of “deliberately deceiving” shoppers with “poor nutritional labelling”.
Lithuania has drawn up a draft law that will limit the amount of industrially produced trans fatty acids (TFAs) to a maximum limit of 2 g per 100 g of total fat content.
Strict rules banning adverts for high in fat, salt and sugar products in all children’s media come into effect tomorrow (Saturday 1 July), after numerous health campaigners called for tougher regulations.
The effects of different flours, including chickpea, chestnut and tiger nut, on gluten-free bread have been examined with results suggesting tiger nut flour could be a winner.
Small and medium-sized businesses (SMEs) preparing a novel food application can receive administrative help through a new support platform launched by the European Food Safety Authority (EFSA).
As Bulgaria's prime minister slams dual quality foods as 'apartheid', a draft law by Hungary would see warning labels on foods with a different ingredient composition outside the country, but experts say it's on shaky legal ground.
Manufacturers are misleading consumers with images of fresh fruit on packaging when the actual fruit content is minimal or even zero, says trade group Freshfel, as it calls for a legal minimum threshold.
It's time to move beyond the single nutrient model that looks only at individual fat, sugar or protein content, say scientists. Foods are eaten whole and so their effect on health must also be considered in a more holistic manner.
Nestlé aims to “transform” the global Maggi brand by 2020 by cutting salt, swapping modified starches for simple ones and removing artificial emulsifiers and thickeners, it says.
The action of trans-fatty acids may be more damaging to cells than previously thought, as a study reveals the mechanism by which cell death occurs faster, leading to atherosclerosis, heart attacks and strokes.
Ethical and social considerations are not as important to consumers as nutrition and freshness when buying fish, according to a new survey conducted by TÜV SÜD.
GEA showcased its Aquarius BunchWrapper wrapping machine at Interpack which is fitted with labelers for placing labels inside a wrapping film and on a stick.
Requests to delay the implementation of the updated Nutrition Facts panel, which includes a line to indicate added sugar and makes calories more visible, and a last-minute delay of menu labeling regulations are insulting to consumers, suggests Former...
People who pay attention to nutrition labels are more concerned with the quality of the food they eat, choosing to eat more fruits, vegetables and beans, and shunning potatoes and refined grains.
NiceLabel, a developer of label and marking productivity software solutions, recently worked with Arla Foods to standardize its label management for all of its industrial printers.
Chocolate spreads and jams contain huge amounts of sugar, with two slices of bread containing the entire maximum daily intake - but some experts have questioned whether the quantities eaten are large enough to contribute to obesity
The world is getting fatter and unhealthier - are smaller portions and diet drinks really going to help when they sit next to full-sugar, supersized products? Is it time to tax or is industry doing enough? Catch the highlights from our live debate.
The European Food Safety Authority (EFSA) will publish a scientific opinion on how much sugar can be included in a healthy diet by 2020, it has confirmed.
The World Health Organisation (WHO) has praised France for officially backing a voluntary, front-of-pack nutrition logo that “clearly stood out as the most consumer-friendly scheme”.
The five-colour NutriScore is the most effective nutrition label in promoting healthier food choices and will be adopted as the official (but voluntary) label in France, the health minister has said.
Products that claim to be low-fat, reduced sodium or cholesterol-free do not accurately represent the food’s nutritional quality, giving consumers a false sense about its health benefits, according to a US study.
A new certification for French manufacturers of soy juice which will give consumers greater clarity in a confusing space, says Agrifood certifying body Afnor.
Coca-Cola, Mars, Mondelez, Nestlé, PepsiCo and Unilever will add nutrition logos modelled on the UK’s traffic light label to their European portfolios. However, critics have slammed the use of portion size as a reference.
Consumers still assume ready meals are low in nutrition, but wider use of slow cooking techniques such as sous vide can produce foods that's more nutritious than home-cooked equivalents. Can prepared foods become more widely accepted?
Growing public interest in fermented foods in Spain and France is not being seized upon by European food companies and retailers because they are too “risk averse and conservative”, according to the author of a new report into the trend.
Nestlé has pledged to remove at least 18,000 tonnes of sugar from products in its European portfolio by 2020, equivalent to a 5% reduction of current levels.
Nutrition labels do not seem to be adapted to battling public health issues such as obesity, the French food safety agency ANSES has concluded – but this is because they should not be used alone, say campaigners.
