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Clash of the Seitans: Lobbies locked in plant-based stalemate but near EU definition of vegetarian

As Europe’s processed meat lobby presses the Commission to ban vegetarian products from using meat names, FoodDrinkEurope (FDE) and the European Vegetarian Union (EVU) are close to agreeing on a definition of vegetarian and vegan.

Tate & Lyle launches 17 non-GMO starches

Specialty ingredient supplier Tate & Lyle will launch 17 non-GMO starches in order to meet a growing global demand, particularly in North America and Eastern Europe, it says.

60,000 foods to be analysed

Germany in crucial data drive to understand radioactivity risk in food

The German government is hoping to garner crucial data to help it better understand the risks involved from the consumption of radiation-emitting radioactive elements in foods such as uranium in a major study.

Western diet increases gout risk, Harvard team warns

A diet plentiful in nuts, whole grains, fruits and vegetables, and low in salty, red, processed meats and sugary soft drinks may lower the incidence of gout, a BMJ study has concluded.

Should the gluten-free craze come to an end? Study thinks so

Gluten-free diets should not be encouraged for those without coeliac disease, as restricting gluten may result in low intake of beneficial nutrients found in whole grains, say researchers.

Austrian start-up taps into fermentation trend with umami-packed seasoning

With its umami-packed, fermented seasoning made from locally-sourced, organic lupin and oats, Austrian start-up Genusskoarl is bringing to the market its "soy sauce adapted to European tastes".

Glanbia's patent-pending powder process removes need for lecithin in drinks

Glanbia has developed BevEdge, a patent-pending technology that allows manufacturers to remove lecithin from protein powders and beverages, cleaning up the ingredient list and removing a potential allergen.

GALLERY: Mintel on super soups and how to shake up a saturated and mature market

With unusual ingredients (think sea buckthorn, cacao nibs and 'ugly' vegetables), convenient packaging and a focus on minimal processing, manufacturers can shake up the saturated and mature prepared soup market, says Mintel.

DuPont health & nutrition president on mega mergers, start-up successes and new product launch plans

Despite its recent mega mergers and billion-dollar business deals, DuPont is still very much focussed on collaborating with start-ups. “Not everything has to be invented in our labs,” its nutrition and health president Matthias Heinzel tells FoodNavigator.

PureCircle plans to bring glucosylated stevia to Europe with EFSA request

PureCircle has requested a safety opinion from the European Food Safety Authority (EFSA) for glucosylated stevia as it hopes to bring the enzymatically modified sweetener to the European market in 2018.

Orkla cuts palm oil from 98% of its Nordic sweets and snack brands

Orkla Confectionery & Snacks Sweden has removed palm oil from 98% of its products, meaning 1,500 fewer tons of saturated fat in consumers' food. But what were the technical challenges and how was it received by fellow members of the Roundtable for Sustainable Palm Oil (RSPO)?

Algae and insects: Are they still the next big ingredients in cooking oils?

The majority of UK adults (85%) use edible oils, according to Mintel, but what are these consumers preferring to buy? FoodNavigator looked into the world of speciality, artisanal and innovative oil choices.

EU launches electronic tracking system for organic imports

A new system to electronically certify imports of organic products and ingredients come into force today, promising to tighten traceability, fight fraud and collect reliable data on organic trade. 

Soaring packaged food sales gives industry three healthier options: Euromonitor

In some European countries, calorie intake from packaged food is four times greater than for fresh - a golden opportunity for industry to make processed food healthier in one of three ways, says one Euromonitor analyst.

Naturex looks for partners to develop natural colours and preservatives

Botanical extract supplier Naturex is looking for partners – both technical and commercial – to work together to develop natural solutions for red, green and blue colours and preservatives.

Health risk from pesticide residues is low, says EFSA

The health risk from pesticide residues in food is low, according to a report by the European Food Safety Authority (EFSA), with 97% of samples within legal limits - but this is an "upbeat" interpretation which ignores the cocktail effect, critics say.

Culture Pop blends French gastronomy and healthy on-the-go popcorn

Popcorn start-up Culture Pop is blending French gastronomy and healthy on-the-go snacks with its premium popcorn flavoured with specialty ingredients such as white truffle.

Pulses are popular but don't stop investing in consumer awareness, say researchers

The Year of the Pulse may be over but pulses are still a trending ingredient, although industry needs to invest in greater consumer awareness if it is to benefit from the buzz, according to researchers.

UK cricket flour energy bar wins ife 2017 Sustainable Packaging Award

Yumpa, a range of energy bars made with cricket flour, is the first of its kind in Europe to have an EU accredited fully compostable wrapper.

Higher consumption slashes risk by 35%

Legumes linked to lower diabetes risk

A higher total intake of legumes is associated with a lower risk of type 2 diabetes by more than a third, the long-term PREDIMED trial had concluded.

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