High levels of trans fats in Portuguese foods, especially pastry, are contributing to an increased risk of coronary heart disease, cancer and diabetes, according to a study - but processed and packaged pastries are not the worst offenders.
While most insect products focus on hiding the insect content by using flours, French start-up Entoma sells Jimini's whole, spiced insects as a gourmet apéritif snack – a gamble that has paid off as they featured in Mintel's most innovative...
In an environment where large portion sizes rule, allowing consumers more control over their portion selection could moderate the effects on energy intake, says a new study.
A 1000-strong survey into dietary habits and attitudes shows Germans are generally happy with their food but want more neutral nutrition information and ethically-produced meat - and they are willing to pay more for it.
It makes simple economic sense to reduce levels of obesity and overweight because if current rates continue it will cause 700,000 new cases of cancer in the next twenty years, says a report by Cancer Research UK.
Research into bread wheat genomes will provide researchers with a new resource to improve yield, stress response, pest resistance and wheat adaptation, the International Wheat Genome Sequencing Consortium (IWGSC) has announced.
Allergen Safe is an independently-audited accreditation initiative proposed by organisation FreeFrom that allows manufacturers to respond to increasing consumer worries about allergens. But by playing it too safe, do they risk losing market share?
In 2015 prices of the world’s major commodities fell for the fourth year in a row, averaging nearly one fifth (19.1%) lower than in 2014, says the UN’s Food and Agriculture Organisation (FAO).
The level of sugar in your blood can affect the contraction of blood vessels, with potentially dangerous effects on the heart and blood pressure, a recent study has shown, highlighting the potential risks of regularly consuming rich, sugary foods.
The use of plain packaging on unhealthy food as an obesity prevention measure may have the opposite effect by increasing snack intake among men, a study has found.
Reducing the amount of sugar in sugar-sweetened beverages by 40% over five years could prevent 300,000 cases of type 2 diabetes in the UK over the next two decades, according to a study in The Lancet Diabetes & Endocrinology.
Bakers may need to alter production techniques in the face of climate change, according to the authors of a new study on the impact of drought on cereal production.
Scientists say protein from date seeds could used as an alternative to soy protein isolate or whey protein in foods, however commercial viability needs to be further assessed.
Retailers pledge to change misleading products as 13,000 Dutch consumers vote for the worst offender of 2015, but as branded manufacturers have remained silent experts warn they should not become complacent.
‘It’s all about protein’ is one of four key trends set to shape the ingredients market in 2016, according to food ingredients supplier EHL Ingredients.
Consumers are demanding more natural flavors in soft drinks, driven not only by taste but also by functional properties of ingredients, according to Canadean.
The tendency of today’s consumers to eat when they are not hungry might be detrimental to health than eating when they are hungry, according to research.
A smartphone app that enables consumers to scan the bar code on products to determine their sugar content has been backed by some manufacturers and major UK retailers.
More than one third (39%) of UK shoppers say they would eat seafood past its ‘use by’ date, whilst even more (42%) would do the same with poultry – a worrying development according to experts.
People tend to overeat food marketed as healthy because they assume it is less filling but food companies can counter this by portraying food as 'nourishing' or 'wholesome' instead, researchers have found.
Swiss-Israeli flavours and ingredients house Frutarom Industries has invested 10 million Israeli Shekel (€2.25m) for a 50% stake in the biotech start-up Algalo.
Children should be taught how to defend themselves against marketing tactics used in online 'advergames' for unhealthy food, says one researcher - but policy changes to restrict online advertising would be the most effective way to protect children.
The impact of sugar on the human body was laid bare in a new study this week that identifies its role in breast cancer and the extent to which it spreads to the lungs.
The high, sustained satiating effects of food foams are not dependent on its energy and macronutrient content, say researchers in a first-of-its-kind study.
The Roundtable on Sustainable Palm Oil (RSPO) will publish maps of all its members’ palm oil plantations – with the exception of Malaysia – in the hope closer monitoring will prevent forest fires and peat land destruction. But is this enough?
From links with obesity and type 2 diabetes to government taxes, sugar is currently experiencing a backlash. FoodNavigator met up with experts in the field at Food Ingredients Europe (FiE) to ask what this means for industry – is the future sugar-free?
Nutrition values seen on labels can differ substantially based on the recommended serving size, with consumers buying more of the same product among one of a number of undesirable consumer behaviours, researchers have found.
A newly published review in Nutrition Research Reviews details how adipose tissue (AT) dysfunction can contribute to diabetes and gives more strength to the view that AT is able to produce, store, and send out hormones that can regulate metabolism.
Commercial and public health gain needn’t be opposed bedfellows in the battle against malnutrition among the world’s poorest people, says the chief of public health nutrition at the world’s biggest food firm.
It’s a crisis that is costing the UK more than war, terrorism and armed violence according to a 2014 McKinsey & Company report, but if the UK has the opportunity to become a global leader in tackling obesity it is less sure about where to start.
The ‘good for you’ trend in children’s food is growing, and small companies would do well to focus on healthy new product development in order to compete with big players who have the money to reformulate and rebrand, says one analyst.
Exclusive interview with FAO’s director for nutrition
After years of battling undernutrition, Africa is now facing an emerging threat of obesity and the two must be considered simultaneously, according to the director of nutrition at the UN’s Food and Agriculture Organisation (FAO).
Following revelations of gross exploitation of workers in the Italian tomato processing industry, the Ethical Trading Initiative is asking food manufacturers to map their supply chains - but Princes is the only one to come forward so far.
Nutritional programmes and interventions are a starting point - but genuine multi-stakeholder involvement is what's required to tackle the world's problem of malnutrition and under nutrition.
Insects, ancient grains and algae. There is no such thing as a perfect protein and we must bust this myth of the ultimate ‘superfood’ protein, says researcher.
Genes have a large part to play in sensitivity to the sweet taste, with research revealing the variation in response to the ‘sweet signal’ among children.
A coalition of international labour rights and environmental groups has questioned whether audits carried out by the Roundtable on Sustainable Palm Oil (RSPO) were robust enough to root out members that used slave labour.
Rebaudioside M is safe and can be added to the list of EU-approved steviol glycosides (E960), the European Food Safety Authority (EFSA) has concluded. The agency said this was the case provided 95% of its components were converted to steviol.
A definition of ‘artisan’ products is urgent, says one food law expert, as an Italian court cracks down on two crisps manufacturers falsely claiming to be artisanal.
Tesco is to roll out sugar reduction targets to its own-label suppliers in new categories of food and drink in the New Year, following the success it has achieved in healthier reformulation of children’s soft drinks, its group quality director Tim Smith...
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