The Bakers, Food and Allied Workers Union (BFAWU) has voiced strong support for embattled Labour leader Jeremy Corbyn, after a wave of resignations from his shadow cabinet, including food and farming minister Kerry McCarthy.
Baobab is set to become a significant and sustainable food source for Africa as international project Baofood harnesses its economic value to benefit the local population.
Eating mycoprotein could reduce appetite and risk of diabetes in overweight people, new research suggests.
Older teen males who are overweight or obese could be at a higher risk for liver disease later on in life, a study suggests.
Sports food belongs under general food law not the upcoming Food for Specific Groups (FSG) regulation, the European Commission has concluded in a report that will leave industry opinion divided.
A call for the new UK healthy eating guidelines to be completely overhauled has reignited debate among nutrition experts.
Discount shoppers believe a product tastes healthier if it comes in a 'healthy', green packaging - but organic shoppers have a more critical eye and are less affected by packaging, researchers have found.
Himanthalia - or sea spaghetti - may not be commonly known. But as a healthy like-for-like pasta replacement that boosts vegetable intake and is harvested in a sustainable way, it will be soon, says Dutch entrepreneur and founder of Seamore.
Eating at least three servings of whole grains (WG) every day could lower the risk of a cardiovascular disease-related death according to research.
A Finnish project is to investigate the main hurdles and opportunities for the edible insect industry by linking up input from multidisciplinary players from relevant sectors.
From 20th June, manufacturers will be able to claim a “lower blood glucose rise” when using non-digestible carbohydrates as sugar replacers, following the publication of a new article 13.5 claim in the EU Official Journal.
Environment secretary Liz Truss has claimed the future success of the UK’s food and drink manufacturing sector hinged on it remaining a part of the EU, in a speech to industry leaders last month.
A study published in The Lancet provides more evidence that a low-fat, low-calorie diet is not beneficial for weight loss, while a Mediterranean diet high in healthy fats could help.
European children are ‘in crisis’ over the risk of gut disease and obesity, according to a new report that calls for renewed focus on pediatric digestive health.
Four board members of the National Obesity Forum (NOF) have resigned because they were not consulted before the publication of a controversial report which slammed public health advice for fuelling the obesity crisis.
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.
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