Most people choose unhealthy snacks that are high in salt, fat and sugar regardless of whether they have watched adverts for healthy or unhealthy food, with only dieters choosing the healthy snack, according to research.
Lacking inspiration for new product development (NPD)? Look no further than Ecotrophelia, where Europe’s brightest young minds pitch ideas for innovative and sustainable foods, and have commercialised over 40 products in Europe so far.
Members of the European Parliament (MEPs) gave the green light to measures aimed at protecting European banana producers from import surges last week as one of the biggest global producers, Ecuador, signed up for more trade with the EU.
Maintaining a healthy weight and heart is as much an issue of meal timing and frequency as it is the meal’s make up, US researchers have found despite a 'skewed positive results about the benefits of breakfast' from industry-backed studies.
French food agency ANSES has updated its nutrition guidelines, cutting the recommended intake for meat and encouraging more pulses and less sugar. But how does it compare to other national dietary advice?
A food model that factors in caloric load, nutrient breakdown and even how food is perceived may help those who accumulate fat and are at a higher risk for cardiovascular disease and diabetes.
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
Eating more extra virgin olive oil could cut your risk of osteoporosis related fractures, says a new study.
In a turbulent 2016 that has seen major political upheaval in Europe and the US no one could’ve failed to notice how trusted voices of reason have given way to a louder, more headline grabbing form of communication.
BakeryAndSnacks looks at some of the novel snacking products that are bound to catch visitors’ attention.
Health products retailer Holland & Barrett opened its new flagship ‘More’ store on London’s Oxford Street, as the firm aims to make its stores “sexy” and widen its range of products.
English Premier League club Everton has renewed its partnership with The Protein Works (TPW) - adding personalised nutritional bars to the existing deal.
DuPont Nutrition & Health is to invest $60 million (€57m) in expanding dairy culture production sites in France and Germany.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
Vegetable supplier and processor Bonduelle is cutting out retailers with the launch of an online service that allows consumers to have its products delivered directly to their doors.
Eating eggs can improve aspects of cognition, according to research that also concludes neither high intake of cholesterol or eggs are associated with an increased risk of dementia or Alzheimer’s disease.
Katana, a €1.2 million investment fund is calling for Europe’s brightest entrepreneurs to pitch their ideas and win funding for agrifood innovation, from functional foods to tech solutions for sustainable sourcing.
French player Roquette is a decade into protein – and its commitment is building having just announced a major pea-focused investment in North America. At Health Ingredients Europe (HiE) the firm told us of work it believes will transform the sector.
UK food firms have created the Gluten Free Industry Association (GFIA) to promote best practice manufacturing tips, gluten testing and ingredient sourcing for the free-from sector's most lucrative category.
Raisio chief executive officer Matti Rihko tells us he is moving onto a new venture later this year and was proud to have overseen Raisio’s transition from a challenged regional player into a “profitable international brandhouse” in his 10 years at the top at the Finnish firm.
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