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.
Tate & Lyle has upped its manufacturing capacity for added value oat ingredients ten-fold at its Swedish facility.
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 bladderwrack seaweed contains antioxidants which could prevent fatty acids from becoming “rancid” in food products, a new paper suggests.
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 were the highest recalled commodity in Q2 making up almost half of total recalls in Europe, according to Stericycle ExpertSOLUTIONS.
How do you feel when you imagine your next regulatory audit? Stress? Anxiety? Overwhelming dread?
Industry could soon be able to reduce food allergy risk by modifying culprit proteins, say researchers who have filed patents on allergen-reducing technology.
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.
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.
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.
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.
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.
Fresh produce should not be dismissed as a possible source in prolonged outbreaks, according to analysis of Yersinia enterocolitica (YE) illnesses in Norway.
European food manufacturers are brightening up the mature and somewhat staid dry pasta category with innovative flavours, bright colours and vegetable-based ingredients.
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.
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.
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.
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.
The European Hygienic Engineering & Design Group (EHEDG) will establish 20 new regional sections by 2020.
A European consumers survey highlights the continued gap between awareness of the need for fiber in the diet and actual intake. While...
Snack options now cater to more lifestyles, health-focused observances, and dietary restrictions than ever before. And with global ne...
A clinical study carried out on 140 subjects having chlorogenic acids 70% with 5-CQA content more than 35%.On completion of the...