News & Analysis on Food & Beverage Development & Technology
Unilever brands known as sustainable are growing 30% faster than others
A new report by industry giant Unilever shows that consumers' belief in the social or environmental welfare of brands hugely affects their purchasing decisions.
Walrus, seal, caribou and whale were the most common traditional items tied to foodborne illness among Indigenous populations, according to a Canadian review.
NSF International has completed the acquisition of a food safety and water testing firm to strengthen its laboratory network and services in Europe, the Middle East and Africa (EMEA).
A sampling project targeting ‘plastic rice’ by Trading Standards in a UK city has found no examples of the fake product.
Natural sweeteners, such as agave and stevia, are in higher demand than artificial sweeteners as Europe cracks down on sugar.
Nestlé is to acquire Caravan Marketing Company SAE, the Egyptian instant coffee company behind the Bonjorno brand, eyeing up the ‘rapidly growing’ soluble coffee segment in the country.
Roha has acquired the Italian flavour manufacturing group Essential.
The French Assembly has voted for the compulsory installation of CCTV in slaughterhouses.
Swiss flavour giant Givaudan has acquired Activ International, a deal which it says will help widen its portfolio of natural meat, seafood and vegetable flavours.
O’Brien Fine Foods, owner of the Brady Family ham business in Ireland, has announced it is to acquire Faughan Foods.
The United States authorities have lifted an embargo on French beef imports after 19 years, the French Agriculture Ministry has said, and European meat producers are delighted.
Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.
The body’s ability to produce its own ‘natural cannabis’ may be responsible for fueling the chronic overconsumption of foods high in sugar and fat that contribute to the obesity epidemic.
While the gut bacteria of indigenous Inuit populations are ‘broadly similar’ to modern Western populations, subtle differences that distinguish the two could help researchers understand how diet impacts our health through the microbiome, say researchers.