News & Analysis on Food & Beverage Development & Technology
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
Dispatches from CIAA Congress
Unilever has just launched its very ambitious sustainable living plan, which includes a pledge to source all agricultural raw materials sustainably by 2020. FoodNavigator.com speaks to VP of sustainability Karen Hamilton about how the company will go...
Significant progress on defining action levels/thresholds for the unintentional presence of allergens such as peanuts, milk and eggs is expected in 2012.
Dispatches from the CIAA Congress
EFSA does not believe that a negative opinion is the end of the road for 13.1 health claims, but it expects some to be resubmitted with a new slate of data behind them, according to Catherine Geslain-Lanéelle.
FrieslandCampina Kievit will soon be able to guarantee the sustainability of ingredients containing palm oil in accordance with RSPO standards, as it is seeking certification in response to customer request and consumers demands.
Dispatches from the CIAA Congress
The EU food sector can remain competitive and tackle challenges that lay ahead by forging strong partnerships, looking outside its own borders, and putting scientific advances to the best use, an expert panel on the future of food concluded.