Danish probiotic supplier Chr. Hansen has reported more modest growth within EU human health and nutrition, saying its success and failure hinges on that of probiotic launches on shelf.
Europe must accelerate efforts to introduce a “holistic nutrition policy”, complete with targets in relation to reformulation, marketing and labelling.
Confectionery volumes are forecast to decline faster than any other packaged food category after the UK voted to leave the European Union.
Children’ exposure to fast food outlets during trips to and from school makes an unhealthy food purchase much more likely, a study confirms.
Next-gen food colourings like Merck’s new silica-based pigment could offer a compromise between colouring foodstuffs and synthetic products. Yet, experts have questioned potential for consumer acceptance.
The Council of Health Ministers has called on member states to draw up national plans to improve Europe's food composition by the end of 2017.
Belgian manufacturers and retailers have signed a voluntary convention with the Health Minister to cut the nation's calorie intake by 5% by next year - but without independent monitoring, critics say it lacks credibility.
What will food look like in 2020? Clean and clearly-labelled but also 'imperfect' to seem more authentic and closely connected to technology, according to a recent report by Ingredion.
Condiments colossus Kraft Heinz has hit back at the suggestion that the UK is “out of step” with its western European neighbours when it comes to table sauces.
Finnish researchers are developing a range of clean-label wood-derived ingredients to replace current emulsifiers, texturisers and additives for bakery, meat and dairy products - but do consumers want wood in their food?
Increased textural complexity in foods could help consumers to feel fuller for longer, say researchers.
Food and drink manufacturers are increasingly asking for “the whole package” from their ingredients suppliers, a leading flavour producer has claimed.
Humans are the only species that likes and actively seeks out spicy chili flavours. What explains our love for what is, in reality, a sensation that signals burning pain and, possibly, danger?
The discovery of ‘gut enzymes’ in sweet taste receptors on the tongue could point industry towards a new route in the development of non-caloric sweeteners, say those behind the research.
An advert for a bread mix that promises “an easy way to make sour dough and artisan breads” is not misleading because it targets B2B firms who know the end product will be ‘artisan-style’, says the UK’s advertising watchdog.
Demand for clean label ingredients is on the rise in Turkey, especially for children's food - but the market is too price sensitive and focused on taste for it to become mainstream, according to some industry players.
The right combination of fruit-based enzymes, low temperatures and a slow cooking process can allow ready meal manufacturers to tap into the trend for slow-cooked meats and add value to cheaper cuts, say Norwegian researchers.
At the crossroads of east and west, Turkey offers huge promise but given the current political and economic situation, there are also challenges. FoodNavigator spoke to both Turkish and global companies at Food Ingredients in Istanbul this month to get their tips for doing business in the region.
Rates of ‘superfood’ new product development have tripled in the past five years, according to Mintel, but a nutrition expert warns that with no clear definition in existence, the allure of the ‘superfoods’ sell is starting to fade.
Consumption of artificially sweetened beverages during pregnancy could double the risk infants being overweight one year after birth, according to new research in mothers.
Mainstream consumers are paying more attention to the ingredients in the food products they buy. Clean labels, where the presence of s...
Get the latest insights into how food and beverage manufacturers around the world regard the “clean and simple” trend. What does it re...