The Swiss Confederation and food industry representatives have welcomed Danone and Kellogg’s signatures to a declaration that commits firms to cutting sugar content in its yoghurt and cereal products.
Wessanen’s Whole Earth brand is extending its sports nutrition snack, Power Balls, beyond health channels and onto supermarket shelves as health-focused consumers become more “mainstream”.
Insect protein firm Flying SpArk are among ten start-ups invited to join IKEA’s first accelerator program as the food tech company look to develop products containing its fruit fly-derived protein.
The European soft drinks industry will voluntarily cease sales of drinks with added sugars to secondary schools in the European Union, industry association UNESDA announced today.
Expensive and energy intensive methods to purify protein may not be necessary because 'impure' proteins can perform as well as, or even better than, pure ones for functionality, a two-year Wageningen-led project has found.
French food manufacturer Fleury Michon aims to strengthen its innovation processes and improve competitiveness through a reorganisation programme that it also hopes will boost profitability.
The European Commission is to propose an increase in herring and salmon fishing quotas for 2018 as responsible management measures by Member States and the fishing industry look to be paying off.
Sustainability has always underpinned the way Beneo does business from ingredient sourcing to investing in greener factories, according to its executive board member.
The popularity of coconut-based products continues to rise thanks, in part, to their particular resonance with millennial consumers: What will the next big trend for coconut applications be?
Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it's not always obvious that sulphur pairs well with strawberry...which is why it helps to have a flavourist on board to explain.
Mondelēz and Archer Daniels Midland are among a number of food and beverage companies making ‘limited’ efforts to understand and assess forced labour risks in their sugarcane supply chains at the country level, a report has found.
The Swedish government is launching a probe into competition in the grocery supply chain as part of a national strategy to boost the competitiveness of the country’s food sector.
Israeli supplier Lycored’s natural red, orange and pink colours remain stable in surimi for up to three months longer than carmine or paprika, it says.
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...
Chr Hansen's bioprotective cultures are so effective at extending shelf life, the firm has set itself an ambitious target: to reduce global yoghurt waste by 2% before 2020, its CEO says.
The notoriously short shelf-life of protein bars may be a thing of the past thanks to a new whey protein that, according to its maker, can keep them soft for at least a year.
Seaweed start-up Dansk Tang, which uses divers to hand harvest its macroalgae from the North Sea, is making a splash in Denmark's specialty food retail space.
Global dietary guidelines should be revisited, according to a Lancet study, which found reducing fat intake and replacing it with a high carbohydrate intake may be linked to worse health outcomes.
Cheap food has expensive consequences for people and the planet's health but how can we make healthier and more sustainable food a reality for a global population? Grass-root movements will be key but industry must also be receptive, says Carolyn...
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.
Plant-based vegetarian diets, especially vegan diets are associated with lower total cholesterol (TC) and ‘bad’ cholesterol levels, finds a new meta-analysis published in Nutrition Reviews.
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...
Promises of 'clean' meat that negates the need to raise and kill animals continue to attract both headlines and investment, meaning progress towards getting affordable cultured meat on supermarket shelves has been swift.
Demand for alternative proteins – beyond traditional meat, fish and dairy sources – is expanding across Europe as consumers turn to products they view as healthier and more environmentally friendly and food makers work to drive excitement through innovation.
Quorn has been using a mix of R&D and marketing to ferment growth and capitalise on rising demand for meat-free products at home and overseas, CEO Kevin Brennan tells FoodNavigator.
‘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.
New research showing that 98% of homes have packaged food that exceeds the recommended amount of sodium, despite drastic reductions in the last 15 years, should be a wake-up call for manufacturers to cut back on the mineral even more and for consumers...
The University of California, Berkeley, is establishing a new programme focusing on the alternative protein space as it seeks to deliver “actionable solutions” to address the “real problems” facing the sector.
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.
Innovative products in the organic sector are continuing to contribute to its growth in 2017, as non-dairy milks, nutty butters and confectionery join traditional recipe snacks.
The UK has set its sights on foods with a high calorie count as it updates the country’s childhood obesity plan, which previously focused on sugar reduction.
Researchers claim that almost 150 million people (1.57% of the world’s population) may be placed at risk of protein deficiency by 2050 if levels of carbon dioxide in the atmosphere continue to rise.
A greater metabolic response to a sweet-tasting, lower-calorie drink could explain the link between artificial sweetener use and diabetes, according to Yale University scientists.
A plant-derived sprayable nanocoating could not only prolong the shelf life of fruits but also provide additional nutrients in a timesaving technique that allows the mass coating of perishable produce.
The distribution agreement between Univar and Kudos Blends is to be extended beyond the UK to supply much of Europe with sodium reduction ingredients for bakery and snack-based products.
Leading Finnish food group Apetit is growing sales thanks to its focus on “product development and renewal” but its profits remain pressured, CEO Juha Vanhainen says.
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.
A ‘sustainability science’ approach to reducing environmentally harmful practices such as overfishing and marine pollution is reaping new insights into these challenges in a newly formed industry-academia coalition.
