Germany has formally adopted a proposal for a legally binding definition of vegan and vegetarian food - but will it spur the Commission into finally drawing up an EU-wide definition or will it be another barrier to trade for EU manufacturers?
More safety data is needed for insects as a food and feed source a symposium organised by the German Federal Institute for Risk Assessment (BfR) has heard, with Germans more likely to accept them as a feed rather than food source.
Alterations to pH, complexation of iron and binding other micronutrients could minimise undesired colour changes in fortified foods, say Nestlé researchers.
Which food firms are top for scoping out innovative start-ups and harnessing the latest research projects? FoodNavigator takes a look at the different incubator, accelerator and partnering schemes used by industry heavyweights.
The link between polydextrose consumption and maintenance or normal defecation is ‘weak’, EFSA has found in rejecting an article 13.5 submission from agrifood sugar giant Tate & Lyle.
Whilst sales data from market intelligence provider IRI shows that UK consumers can’t get enough of coconut products, a leading dietician brands coconut “an expensive con with no authorised health claims”.
By the end of 2017 one third of soy imported into Europe will be certified, says the Roundtable on Responsible Soy, but will consumers know it?
From the US to Scandinavia, and the UK to Australia, we take a look at some of the new products reaching beverage aisles across the globe this month.
Almost three quarters of survey respondents believe that food in Germany is safe but more than half are concerned about pesticide residue and microplastics in food and genetically modified foods, according to the Federal Institute for Risk Assessment (BfR).
Fairtrade in France but organic in Austria? Euromonitor analysed 26,000 products across the world to help manufacturers understand which ethical labels work best for their products, depending on the country, category and forecast growth rates.
Following a low-fat, low-cholesterol diet, recommended by official UK guidelines, is based on "flawed science" that has had "disastrous" health consequences, according to a report by a UK health charity.
Helping retailers shift over 1.3 million products that would have been wasted otherwise is just the first step for French company, Zéro-Gâchis, which has set its sights on expanding to Spain, Belgium and beyond.
Pack images that depict serving suggestions play a vital role in driving consumer expectations and ‘willingness to buy’, say researchers.
Glyphosate is unlikely to cause cancer to humans, says a report by a joint FAO and WHO committee on pesticides, but NGOs have questioned some of the scientists’ links to the chemical industry.
Greencore’s food-to-go strategy is working well, both at home and in the US, claims ceo Patrick Coveney, as the manufacturer posted half-year group revenue up by 7.5% to £691.6M.
Obesity and overweight rates continue to rise across the globe and although no country has managed to reverse the trend to date, all agree action is required. Join us for a free online event on May 25 where key issues will be up for debate.
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.
The NutraIngredients team will be at Vitafoods Europe in Geneva this week scouring the showfloor and conference halls for hot stories, engaging the industry and scrutinising the latest nutrition innovations.
The world faces devastating climate change consequences, unless we radically alter our food system, a leading environmentalist has warned.
Children as young as 9 years old are receiving almost half of their daily energy requirements from "discretionary" or junk foods, research has discovered.
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Organic Coconut Syrup is a rising star in the natural and alternative sweetener landscape. The nutritional benefits and the overall c...
TASTE COMES FIRST! so we’ve been working closely with renowned double-starred French Chef Marc Meurin and his team.The result:...