Naturex has developed a water-soluble, non-migrating red colour that is carmine-free – responding both to customer demands for two-layered colour solutions in dairy and consumer demands for clean label.
Lack of media differentiation between different study designs has helped warp public perception of low- and no-calorie sweeteners, according to registered dietitian and diabetes educator Hope Warshaw.
Non-GMO labels are on the rise in European countries – but unlike the US, EU legislation requires all food containing above trace levels of GM to be labelled. So is there even a need for GMO-free?
The food industry has evolved to mass produce food in complex supply chains – so how can it appeal to millennials’ desire for personalised, authentic and artisanal food?
The European Cardiology Society (ECS) has urged European policymakers to follow the United States’ lead and ban the use of artificial trans fats in the EU.
Food and drink manufacturers have slashed their water use by nearly a quarter in the past eight years, as it emerged water deregulation in England could save firms millions.
Asian consumers are fuelling demand for clean labels and natural colourings - and will bolster a trend that has been dominated by western Europeans until now, a 5000-strong global survey has found.
EFSA has rejected a German health claim submission that a table salt replacer could significantly lower blood pressure even though a clinical trial showed significant results.
European industry association FoodDrinkEurope has called for an ambitious global climate deal to help justify investment in low carbon technologies, it said in a report released at Expo Milano last week.
Industry bodies around the globe have slammed a US study which attributes 184,000 deaths a year to sugary drinks, saying its authors fail to show cause and effect or prove a direct link with beverages.
Neophiles, foodies or adventurous eaters? There may not be one catch-all term but adventurous eaters share common personality and lifestyle traits – allowing researchers to identify ways to get the less adventurous to try new foods.
Mandatory salt reduction is the most effective way to reduce health inequalities and could save up to 4,500 lives in England each year, say scientists.
Ukraine and Russia are likely to become the bridgehead for the introduction of genetically modified organisms (GMOs) into the rest of Europe, according to the ceo of the French agricultural seeds and grain co-operative Limagrain.
Unilever has become the first company to report on its own human rights record using UN guidelines, drawing praise from Oxfam - but much remains to be done, says the NGO.
Increases in the food energy supply in many countries of the world, leading to a higher availability of cheap energy-dense foods, is more than enough to explain a concurrent increase in body weight and obesity epidemic, say researchers.
A genetically modified sheep carrying a jellyfish protein entered the French food system last year following what appears to have been a deliberate abattoir mix-up by a disgruntled employee, it was revealed last week.
The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks crowdfunding for its edible insect roadmap.
Consumption of sugary drinks may lead to an estimated 184,000 adult deaths each year worldwide, according to research, which warns of an urgent need for strong global prevention programs.
A 20% duty on sugary drinks in England could result in 2,400 fewer cases of type 2 diabetes and 1,700 fewer cases of stroke and coronary heart disease, according to a study from Food Active.
A diet rich in fat and sugar could cause changes in the make up of our gut bacteria, which in turn lead to losses of cognitive functions, suggest researchers.
Almost two-thirds of global consumers are concerned about sugar intake – but the choice between low-sugar and sugar-free depends on the food or drink category, according to a new report from DSM.
The health risk from climate change is so great that it could reverse 50 years of advances in health and nutrition, according to a major Lancet Commission report.
Commercial foraging is on the rise, influencing mainstream flavour trends and giving companies a sense of heritage, say market analysts - but is it as eco-friendly as it seems?
Any new regulation on total meal replacements should consider consumer expectations of taste and cost, not just science, says trade group Specialised Nutrition Europe (SNE).
A growing trend for sustainability certifications and on pack ‘branding’ could mean manufacturers are missing the wider point of sustainability issues and may confuse consumers so much they no longer care.
Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.
British meat has been found to contain MRSA and consumers are concerned. So would an antibiotic-free label reassure the public, or are there already enough ethical food labels?
More than half of consumers (56%) have not changed their eating habits despite media coverage of high sugar content in many foods and drinks, according to a market research report.
A growing global population won’t only affect protein demand – sustainable fat production is also a major challenge, says food traceability expert Dr Heiner Lehr.
Danish ingredients firm Chr Hansen claims it has produced carmine through fermentation, meaning a cheaper, vegetarian, halal and kosher version of the natural red colouring could be just a few years from commercial use.
French ecology minister Ségolène Royal has apologised for urging a Nutella boycott over its palm oil content after learning that parent brand Ferrero uses sustainably sourced palm oil.
Giving people money to encourage healthier lifestyles only works in the longer term when designed to stop negative behaviour rather than promote positive choices, suggests research from the London School of Economics and Political Science (LSE).
Popcorn manufacturers are pumping too much salt into their products, while leading consumers to believe they are a healthy snack, campaigners have claimed.
The validity of safety tests for commercial pesticides and genetically modified foods has been called into question, after French researchers found control diets and historical diet data contained GM materials and possible carcinogens.
UK-based researchers are seeking industry collaboration and inspiration for work creating electrospun nanofibres that could provide improved products and ingredient delivery systems for foods.
Designing a sustainable package is a chain activity. Many companies claim to be ‘green’ but they are just working on a green image, according to Professor Roland Ten Klooster, chair, packaging design and management, University of Twente, The Netherlands.
Fortified milk could help to boost the value of milk sales, despite supermarket price war slashing the price of the white stuff to as little as 89p for a four pint bottle, according to new research from market research organisation Mintel.
The food and drink industry has united behind a new eight-step plan for food businesses to increase resource efficiency, reduce food waste and support people experiencing food poverty.
A majority of UK shoppers aged 16-34 think that organic products are important (54%), compared to under a third (30%) of over-55s, according to a market research report.
Consumers' affinity with beloved junk food brands can be strong – but trying to weaken it may be counter-productive by reducing preferences for healthy foods, say scientists.
Proposed colour coded nutrition labels are technically feasible but would be ineffective for comparing products in some food categories, according to an analysis from French food agency ANSES.
