The process of making corn flakes strips maize of its healthy phenolic compounds and tocopherols, meaning fortification with additives is the best solution to make corn products healthier, scientists have found.
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.
UK firm Seaweed & Co's wild harvested knotted kelp (Ascophyllum) beats spirulina for iodine, potassium, calcium and magnesium, and can reduce salt in packaged foods or replace artificial smoke flavours, it says.
Artesa chickpea protein: 'It's as close to dairy as any plant protein we've tested'
Plant-based proteins are hot property, but organoleptic and functional challenges continue to hold the market back, claims Virginia-based Nutriati, which says its new chickpea protein concentrates can open up new application opportunities and give soy,...
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.
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."
A new report has highlighted the role of the private sector in tackling global malnutrition, calling on businesses to be responsible and incentivised to reduce the 3 million deaths annually from malnutrition and vitamin deficiencies.
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.
Forget hot dogs and soda, this summer's staples will be barbecued jackfruit, naturally 'essenced' water and snacks that 'perfectly pair' with alcoholic drinks, according to market research analysts at Mintel.
Campaigners have brought a mobile plastic-free aisle stocked with food and drink products to a global ocean summit in the Haigue to raise the profile of alternatives to plastic packaging.
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.
Nestlé risks no longer being able to claim the use of certified sustainable palm oil following suspension of its Roundtable on Sustainable Palm Oil (RSPO) membership.
Campaign group the Organics Council has flagged the “potentially widespread contamination” of glyphosate in organic grain and cereal products but UK certification body the Soil Association played down the findings.
For the first time, UNITAR (United Nations Institute for Training and Research) has partnered with a private company to build a core set of knowledge to help promote conservation, restoration and safeguarding of the planet, while encouraging Danone employees...
Plant-based sales are set to continue their upward trajectory but the meat and dairy sectors are not out for the count. The way we consume animal products is evolving and premiumising, French research suggests.
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
Firmenich is launching a new business platform to focus on natural and clean label products. But, the ingredients supplier says, it is important to go beyond clean label to convert purchase intent.
The food and drink industry expresses concern over UK proposals for increased regulation aimed at reducing obesity rates, while health campaigners call for speedier action.
The Danish government has made it easier for non-food businesses to sell food as the popularity of digital food sharing applications grows, saying it will help fight food waste.
Tapping into the trend for both exotic flavours and healthy, fermented foods, Danone has launched a range of dairy products including lassi, laban, straggisto, skyr and ayran.
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.
Calls for the introduction of mandatory front-of-pack traffic light labelling to be introduced in the UK continue to gain momentum as consumer group Which? issues a fresh report highlighting sugar in breakfast cereals.
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.
Manufacturers are moving from soy to pea protein to accurately mimic the texture of meat and dairy in plant-based alternatives, according to pea supplier Cosucra. “It’s part of their new product development (NPD) priority,” says its managing director.
French start-up Ositrade has launched a new online marketplace for the agri-food sector that aims to “directly connect” stakeholders using blockchain technology.
The European Union (EU) is investing Ksh236m ($2.4m) to help Kenya revive its once thriving cashew nut industry that collapsed more than three decades ago.
Front-of-pack (FOP) labels with graphic warnings are the most effective in reducing intended sugar-sweetened beverages (SSB) purchases, according to researchers from Australia.
A myriad of solutions are needed to make plastic food packaging more sustainable, said top brass at Ekoplaza, Ikea and Futamura last week. “In some cases we need to completely break free, in some we need to use different materials and in others we need...
Using heirloom coloured rice, Lotus Foods' premium products pack a nutritional punch and are grown in a sustainable way that yields 'more crop per drop'. "I don’t know of any other farming system that does both environmental and social...
A raft of promises and reports were published on this year’s World Day Against Child Labor, highlighting the extent of forced labor in the cocoa industry with calls for greater transparency to help solve the problem.
The European Consumer Organisation (BEUC) has called for the European Union to toughen up rules governing food labelling in order to stamp out what it described as the “misleading tricks” used by food makers to “sugar-coat” the quality of their products.
Dutch health and nutrition company Royal DSM says its Accelerzyme CPG, the company’s proprietary enzyme for accelerated cheese ripening, is now benzoate-free.
Innovation in Israel’s food tech sector is propelled by the country’s technological knowledge base, inward investment and governmental support. Ecosystems that encourage entrepreneurship and innovation are central to this endeavour. FoodNavigator visits...
The Oreo maker has announced it is expanding its Harmony program to ensure that its entire European biscuit production will be made from sustainable wheat within the next five years.
