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Health and nutritional ingredients

News headlines

'We’re not against meat, we’re for the consumer.'

Better Buying Lab plants sustainable eating seeds

Consumers say they want to eat sustainably but don't always buy sustainable food. In order to change this, The Better Buying Lab has enrolled Google, Quorn and Sodexo to understand why and accelerate the transition to plant-based proteins.  

News in brief

Tate & Lyle increases capacity for added value oat ingredients

Tate & Lyle has upped its manufacturing capacity for added value oat ingredients ten-fold at its Swedish facility.

World food prices hit 15-month high: FAO

Food prices for all global commodities rose in the past month apart from cereals, according to the UN’s Food and Agriculture Organisation (FAO).

Danish brown algae could prolong shelf life and improve taste

Danish bladderwrack seaweed contains antioxidants which could prevent fatty acids from becoming “rancid” in food products, a new paper suggests.

High fibre intakes as a baby linked to better cardiometabolic health later: Generation R study

Consuming more dietary fibre as a baby could lead to better cardiometabolic health later in childhood, according to the ‘Generation R’ study involving over 2,000 children.

Nuts and seeds top recalled category for EU in Q2

Nuts and seeds were the highest recalled commodity in Q2 making up almost half of total recalls in Europe, according to Stericycle ExpertSOLUTIONS.

Guest article

Four food safety audit mistakes you’re making and how to avoid them

How do you feel when you imagine your next regulatory audit? Stress? Anxiety? Overwhelming dread?

Allergen-reducing protein preparations could win the allergy battle

Industry could soon be able to reduce food allergy risk by modifying culprit proteins, say researchers who have filed patents on allergen-reducing technology.

Unhealthy obsession with total cholesterol reduction is thwarting CVD prevention

Strategies to tackle cardiovascular disease (CVD) need to move away from statins and cholesterol reduction and focus on reducing inflammation and increasing HDL cholesterol through dietary intervention, urges a leading food lipids academic.

Product familiarity cited as to why people struggle with new dietary foods, study finds.

It seems people may be creatures of habit when it comes to food and drink as a study has highlighted the difficulty consumers have in including new products into existing dietary habits.

Commission stands firm on tax crackdown following US threat of retaliation

The European Commission is standing firm on its EU-wide investigation into member state tax schemes, despite a threat of retaliation from the US government.

Mediterranean diet protects health even for those with cardiovascular disease

Italian scientists have linked the Mediterranean diet with lower mortality rates for sufferers of cardiovascular disease, but they also warn that the diet’s benefits are reaching fewer people as consumers are priced out of eating healthily, especially since the financial crisis of 2007. 

Breast milk sugar may give babies defence against lethal infection : Study

A naturally-occurring sugar found in breast milk may provide protection against life threatening bacterium by acting as a food source for 'friendly bacteria' in a baby's intestine, a study by Imperial College has concluded. 

Produce should not be dismissed as source in prolonged outbreaks - study

Fresh produce should not be dismissed as a possible source in prolonged outbreaks, according to analysis of Yersinia enterocolitica (YE) illnesses in Norway.

Innovative flavours and novel ingredients are spicing up the dry pasta market

European food manufacturers are brightening up the mature and somewhat staid dry pasta category with innovative flavours, bright colours and vegetable-based ingredients.

‘We want to be the top superfood company in Poland’: Chlorella start-up

Polish start-up Purella Food is on a mission to popularise chlorella and it's arming itself with a vast portfolio of ‘superfood’ products for the battle.

Best-before-dates are bad news, say German food companies

Product defects (73%), technical faults (54%) and expiry of the best-before-date (43%) are the major causes of food waste in the German food industry, according to a study.

Excessive antioxidant use may interfere with cell stress response, study finds

Antioxidants’ effects may not be altogether beneficial as a study shows the reactive oxygen species (ROS) molecule that antioxidants are so efficient at eliminating may aid in maintaining health. 

Study delivers blow to nutrigenomic hopes – but damage not fatal

Results of a huge EU-backed project have dashed hopes that phenotypic and genotypic information could boost the effectiveness of personalised nutrition programmes. But one of the researchers behind the project says the findings open as many doors as they close.

Need for know-how in hygienic engineering knows no borders - EHEDG

The European Hygienic Engineering & Design Group (EHEDG) will establish 20 new regional sections by 2020.

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