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Online grocery retailing set to rise, buoyed on by ‘convenience’ factor

Grocery retailing that includes click-and-collect services, and smaller convenience stores, are enjoying strong growth in Western Europe, driven by convenience in the form of packaged foods and tailored delivery services that provide ready-to-cook fresh food.

Global seaweed production standard gets green light

The Marine Stewardship Council (MSC) has moved a step closer to its ambitious goal of creating a global certification standard for seaweed production after announcing it will be working on the project with the NGO Aquaculture Stewardship Council (ASC).

The Protein Challenge 2040: Dairy and plant players join the sustainability dots

Sustainability non-profit organisation Forum for the Future has brought together the sometimes conflicting voices of the dairy and vegetable protein industry to meet its Protein Challenge 2040 – the world’s first whole-system protein collaboration. 

Demand for citrus flavour blends on the rise in Europe, says FMI

Demand for citrus flavour market is set to rise in Europe in the next ten years, says Future Market Insights (FMI) - but which are the most popular flavour blends, what is fuelling this growth and how steady is supply?

Food Vision 2016 preview - Cannes, France March 2-4, 2016

Trailblazers: Whey, wheatgrass and ‘zenverages’ win Unilever innovation awards

Whey-based ice cream, an organic wheatgrass supplement and a herbal relaxing drink have won the Trailblazers contest hosted by Unilever and William Reed Business Media’s Food Vision event.

Fairtrade sales hit by sugar price plummet despite double digit growth in certain categories

The value of UK Fairtrade sales dropped by €127m last year due to falling demand for cane sugar but the Fairtrade Foundation says it is remaining cautiously optimistic for 2016 as sales of Fairtrade coffee, cocoa, tea and wine all grew.

Introducing the kakadu plum: Clean label's rising star ingredient that replaces chemical preservatives

Kakadu Plum, an edible fruit produced by trees in the tropical woodlands of Australia, has emerged as a superfruit with antimicrobial properties that could replace chemical preservatives used by the seafood industry.

TSC index brings sustainable supply chains to Europe

A toolkit which allows manufacturers and retailers to evaluate the sustainability credentials of suppliers and their ingredients, has wrapped up its pilot scheme in the Netherlands and is set to transform the supply chain, says The Sustainable Consortium.

For Frutarom, small is beautiful when looking at acquisition targets

In US basketball lingo they call it playing small ball. Frutarom, which supplies flavors, fragrances and dietary supplement ingredients, has grown to one of the world’s largest companies in the category by acquiring many of the smallest firms.

EU olive oil producers unhappy with Parliament's show of solidarity for Tunisia

Members of the European Parliament (MEPs) have backed plans to allow an extra 70,000 tonnes of duty-free Tunisian olive oil into the EU to help Tunisia's country – but it has been met with opposition from European producers despite safeguards aimed at protecting them.

Food Vision 2016 preview

Sustainable sourcing: Start-up looks to Africa and baobab for next superfood

A start-up firm has found a way of sustainably sourcing the African fruit baobab whilst supporting rural economies and empowering growers in a region that has been described as an untapped source of superfoods.

Our Paleo ancestors were more active than us, but did they really have an optimal diet?

Supporters of the 'Paleo' diet (a hunter/gatherer-style approach to eating) urge us to eschew grains, dairy and legumes - among other things. But any diet that eliminates major food groups should be treated with caution, argue two high-profile dietitians we quizzed as part of our weight management special edition.

Certified sustainable seafood reaches record numbers

The number of sustainable seafood products certified by the Marine Stewardship Council (MSC) has topped a record 20,000 – an important milestone which shows a growing consumer interest in sustainability, says the MSC.

Sprouted watermelon seeds fuel a novel range of protein bars from Go Raw

Is ‘raw’ still a hot trend in food marketing?

Is ‘raw’ still a hot trend in food marketing, or is the lack of clarity over what it means diluting its value? A pioneer in the raw foods movement, Go Raw founder Rob Freeland says he is less hung up on semantics these days, and more concerned about making great snacks “that happen to be raw”.

What EFSA wants from novel food applications

The European Food Safety Authority (EFSA) has published draft guidance on applications for novel foods under revised rules, but a food lawyer warns the requirements may prove too cumbersome for traditional third country foods. 

Mamma Mia! Mamma Tia? Italy wants to stamp out fake 'Italian-sounding' names

Food firms are making billions off the back of rip-off, Italian-sounding names to the detriment of genuine Italian manufacturers – an 'odious and unfair' practice that should be stopped under EU law, an MEP has said.

'Health driven consumers are passionate, conflicted and disrupting your business': The Hartman Group

Consumers are in conflict – they want food that is indulgent, healthy and convenient. But this conflict also opens up big opportunities to companies who know where to look for the next trend, says one consumer analyst.

Food & drink firms should be forced to promote healthy diets, says economist

UK food and drink companies should be made to promote healthy and sustainable diets in order to help tackle the global sugar problem, a new paper says.

Diet nutrients play larger role in gene function: Study

Cell behaviour is determined by nutrients in the diet, suggesting the biochemical reactions that occur within an organism play a larger part in gene regulation than previously thought, a study has concluded. 

French & German authorities weigh in on 'emotional' glyphosate debate

Glyphosate cannot be classed as a probable carcinogen but its use in formulations could be a cause for concern, says the French food safety authority while the German safety body has called for scientific professionalism to spare consumers unnecessary confusion.

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