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).
Ferrero has won a court case against Belgian retailer Delhaize for claiming its palm oil-free, Nutella-style spread is healthier and better for the environment than a product with palm oil.
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.
Calls for scientists to help tackle human rights violations in the seafood industry feature in a paper presented at the United Nations Oceans Conference in New York.
Europe's politicians, academics and business leaders have strongly condemned US president Donald Trump's decision to withdraw the US from the 2015 Paris Agreement on climate change.
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.
A low-sugar diet may affect the speed at which certain cancer cells spread after a study finds some types rely more on sugar as an energy source than others do.
A novel way of processing carrageenan means the cultivated variety matches wild carrageenan for functionality in dairy desserts. It's also cheaper than wild and has a more stable supply, says Cargill.
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.
A new variety of oil palm developed using traditional plant breeding techniques will increase crude palm oil yields by up to double current levels, says SMART Tbk, a subsidiary of Golden-Agri Resources (GAR).
Sales of traditional pasta in Italy are falling as consumers ditch carb-heavy versions for gluten-free, whole wheat or even next-generation seaweed pasta, according to market research firm Mintel.
Orkla Food Ingredients has inked a deal with Canada's Renaissance BioScience to exclusively produce and sell its patent-pending, acrylamide-reducing yeast Acrylow in Nordic and Baltic countries.
UK food manufacturers faces a shortage in labour skills and manpower fuelled by Brexit and low numbers of young people choosing the sector as a career, say food policy experts.
Europe is struggling to get to grips with rising obesity levels because politicians are distracted by single policies and industry lacks the level playing field that regulation can create, says Richard Dobbs, author of the McKinsey report.
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.
As Europe’s processed meat lobby presses the Commission to ban vegetarian products from using meat names, FoodDrinkEurope (FDE) and the European Vegetarian Union (EVU) are close to agreeing on a definition of vegetarian and vegan.
Substituting beef for green beans has more of an effect in reducing greenhouse gases than placing restrictions on vehicle use or manufacturing processes, a study has found.
Dutch start-up Koupe's high-fibre, high-protein ice cream is more than just a 'healthy' product, says its founder, who aims to compete with premium brands Häagen-Dazs and Magnum.
Consumers in Sweden are eating healthier compared to five years ago as a survey finds an overall decrease in sugar and salt intake whilst consumption of healthy fats and vitamin D have increased.
By diversifying its vanilla sourcing to Uganda, Indonesia and India as well as developing alternative natural flavours, flavour giant Firmenich says it is weathering the impact of Madagascan cyclone Enawo.
A ‘new culture,’ in which food sustainability and the Mediterranean lifestyle form the pillars to this change, is required to safeguard the health of populations and land resources.
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.
Combining sweetness with fibre, is the aim of Taiyo’s new varieties of Sunfiber, an all-natural range of soluble dietary fibres which can also be used as a sweetener.
Specialty ingredient supplier Tate & Lyle will launch 17 non-GMO starches in order to meet a growing global demand, particularly in North America and Eastern Europe, it says.
Ingredion's latest waxy maize modified starch can bring cost savings of up to 15% when replacing in sauces and removes the pasty texture associated with other texturisers, said the company.
In an effort to promote innovation, Rabobank announces launch of the Rabo Food & Agri Innovation Fund (RFAIF), allowing companies to receive up to €3 million.
As climate change poses an increasing threat to food security, a project that combines innovation with food growing technologies believes sustainability is possible in this changing environment.
Overweight or obese people are more likely to experience oral complications such as periodontitis, as the consequence of carrying extra weight appears to alter the inflammatory process.
The European Food and Safety Authority (EFSA) have revealed a new approach to assessing consumer exposure to food enzymes, tightening up their safety profile in line with current EU law.
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.
Researchers say the high calorific value of spent coffee grounds could be exploited with a more efficient technique to produce a commercially competitive, greener biofuel.
A diet plentiful in nuts, whole grains, fruits and vegetables, and low in salty, red, processed meats and sugary soft drinks may lower the incidence of gout, a BMJ study has concluded.
An independently-audited report into New Zealand’s dairy farmers’ environmental challenges says ‘significant progress’ has been made in the three years since a water accord was adopted, but more progress is needed, according to the country’s Green Party.
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...
Cricket farming can be a sustainable means of producing foods for human consumption, a study suggests, as its environmental impact compares favourably to broiler chicken production.
Pressure group Action on Sugar is urging the UK government to expand a sugar tax on soft drinks to chocolate and sweet confectionery – a move seen as “punitive” and "discriminatory” by industry bodies.
Despite significant headwinds generated by the escalating war on sugar and increasing consumer preferences for healthy products, the confectionery industry is holding its own with sales climbing 1.2% in the last year to reach a whopping $25 billion, according...
Horsemeat close to becoming part of the national Spanish diet, says author of report showing link between environment where horses bred and omega-3 levels.
Hungary is the worst “nanny-state” in the EU when it comes to laws relating to food and drink, but new research suggests most countries have so far shunned regulation aimed at controlling consumption.
