The food industry – the most water-intensive business on earth - is unprepared for global water shortages, according to a report which ranks the best and worst offending companies for their water management.
Exposure to metal oxide nanoparticles at levels that could be present in foods and drinking water could lead to measurable changes in the gut microbiota, say researchers.
It is time for the food industry to demonstrate that the natural, healthy food we eat is the result of food science and innovation, says one expert – but opinion is divided over how to achieve this.
Breakthrough innovation is marked by a total transformation of an organisation and is completely different to developing food or drink products that just follow the latest fad or trend, according to a leading consultant.
Chewing gum may have been responsible for the death of a 19-year old girl – but there is little evidence to suggest artificial sweeteners were at fault, a UK inquest found yesterday.
Big differences in the calorie content for one food type distorts expectations of satiety and energy content leading to overeating - a feature of Western diets that is fuelling the obesity crisis, say researchers.
Manufacturers should act now to reduce salt content in foods intended for children – or risk criticism in the near future, says a Euromonitor analyst.
The Japanese diet can rival the Mediterranean diet for both health benefits and consumer pulling-power – with the added bonus of 'undiscovered' ingredients waiting to be developed by Western food manufacturers.
Flavour perception is strongly influenced by the sounds heard when foods are bitten and chewed, claims a review published in Flavour.
A new research report has said that artificial sweeteners may not help reduce obesity in children – a claim that the industry has dismissed.
Salt and fat content in processed food could be reduced by altering food pore size - without affecting the taste, say scientists.
Corbion N.V. has acquired the lactic acid business from Archer Daniels Midland (ADM) for an undisclosed cash sum, the company said on Friday.
France's Solina Group will acquire the industrial flavouring division of Paulig to increase its presence in Nordic countries and Russia, the company has said.
As a 16,000-strong four-nation survey finds only 0.5% meet guidelines at best, researchers say education and individual action is not enough to ensure compliance – industry reformulation for sodium is needed.
The Food Safety Authority of Ireland has launched an online food safety training facility to provide free e-learning resources for food businesses.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
The super-merger of Heinz and Kraft is less about synergies and more about cutting costs, analysts have said.
Colours company DD Williamson (DDW) has announced expansion plans with the opening of a new production site in Cork, Ireland.
Reducing the salt content of food does not trigger compensation behaviours in consumers, research has found.
Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.
Consumers around the world are becoming more aware of the relationship between food and overall health and wellness. Macro-trends such...
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