Nestlé has removed a picture of fresh beef from the packaging of its dried beef and carrot soup - which did not contain any beef - following a two-year campaign by industry watchdog Foodwatch over misleading marketing.
Quick-fire label information is needed to capture the growing majority of health-minded consumers, suggests a survey commissioned by colouring foods supplier.
European food manufacturers are brightening up the mature and somewhat staid dry pasta category with innovative flavours, bright colours and vegetable-based ingredients.
By processing egg whites and yolks in different ways, Spanish researchers have developed a range of novel gels and foams that are fat-free, dairy-free and have a neutral taste.
The European Food Safety Authority (EFSA) has said it cannot assess the safety of certain food colour extracts derived from annatto due to a lack of data, and recommends replacing them.
New FDF suggestions for ‘stealth sugar reformulation’ has sparked debate, with some experts convinced unobtrusive changes are the way forward while others worry it may not work in real life.
Flavour company Sensient has developed a range of clean label, natural nut flavours that are completely free of nut allergens, it says.
Colouring foods supplier GNT is set to double its product development capacity with an injection of more than €3m into a new R&D lab in Mierlo in the Netherlands.
Research into how food viscosity and hardness are determined may provide the food industry with insights into how to enhance the texture of foods, adding to their appeal and satiety.
Using certain types of water could allow drinks manufacturers to cut back on sweeteners, according to a new study.
Terms like ‘foodstagramming’ ‘digital grazing’ and ‘food porn’ may have entered our lexicon recently but the phenomenon is far from new, say researchers - but could the sheer saturation of picture perfect food today be sparking unintended consequences?
AromataGroup has bought a majority stake in Fiorio Colori in a deal that represents the last of an acquisition spree by the flavour and aromatic extract specialists.
New insights into the science of taste and how changes in taste receptors determine the way we perceive food have been gathered in a study carried out by Japanese researchers.
Selling whole edible insects alone is preferable to mixing bugs with regular snack foods in a Western market, new research finds.
Sugar alternatives may actually increase an individual’s appetite for real sugar by interfering with the way glucose is used in the body, a study has found.
Colour and flavour supplier Sensient has widened its colouring food range with yellow and orange, bringing the number of EU-compliant products in its colouring foods range to three digits.
German ingredients supplier Beneo and Belgian sugar producer Raffinerie Tirlemontoise have invested nearly €5m in research and development (R&D) at its Belgian laboratory facility.
Authorities are being urged to crackdown on undeclared nanoparticles in foods after lab tests revealed their presence in four products sold in France.
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.
Snack options now cater to more lifestyles, health-focused observances, and dietary restrictions than ever before. And with global ne...
French Chef David Martin continues his culinary journey by bringing you his new recipe, revisiting the Alloco african dish. Chef Marti...