The rapidly-growing age segment of over-85s has been neglected in both nutrition research and dietary recommendations, say UK researchers behind a large-scale trail-blazing study.
Swiss giant Bühler has backed a series of research and development (R&D) projects looking at insects, algae and pulses as alternative protein sources.
Danone has issued its Q1 2016 results, showing sales of fresh dairy products down compared to the previous first quarter of 2015.
There is no need for new legislation specific to so-called ’growing up’ milks, the European Commission has said in a report rebuked by industry and NGOs alike.
An updated definition of engineered nanomaterial is expected by September or October this year, a European Commission official has said.
The nutritional quality of food will plummet as carbon emissions rise, with every bite delivering less protein, fewer micronutrients and more sugars, according to a report released this week.
New EU research shows that diets targeted at an individual’s specific needs –personalised nutrition – can improve health more than general nutrition advice, but the results are not improved by honing that advice based on people's phenotype (physiological characteristics) or genetic (DNA) make-up.
New studies have prompted changes to some advice on the introduction of gluten. Could it have an impact on booming EU sales of gluten-free baby foods?
Retail giant Tesco faced a backlash for using fictitious British farm names to sell produce from as far afield as Chile but it’s an EU-wide practice that hits farmers and deceives consumers, say unions. But are they actually in breach of EU food law or is this a fair game marketing practice?
The European Union and Chile have finalised the first of a new generation of agreements aimed at facilitating trade in organic products.
The French food safety agency (ANSES) has concluded two nutrient profiling systems won’t provide people with easily understandable grading of food into four or five classes depending on their healthiness.
Chief financial officer (CFO) for ingredients giant Chr Hansen says there has been a downturn in use of probiotics in yoghurts over the last five years due to the EU’s ban on the term – but food supplements are weathering the storm.
The quest for novel taste sensations that strike the right note with consumers means food makers are constantly on the look-out for new flavours or food production methods - and the trend for fermented ticks both boxes.
Peter Kölln & Co, which produces oat flakes and muesli, has expanded its oat flake range after partnering with Ishida to upgrade its packing line.
Around 20% of adults worldwide will be obese by 2025, if policies designed to slow down and stop the worldwide increase in Body Mass Index (BMI) are not revised and implemented, according to a study.
To have meaningful health recommendations for foods authorities should balance both the risks and benefits of consumption, say a group of Danish researchers backing the concept of risk-benefit assessment.
Morrisons ceo David Potts has demonstrated his confidence in turning around the fortunes of the retailer by investing a further £360,000 in shares.
DNA testing and verification of seaweed can be useful in an increasingly busy sector where quality varies and manufacturer demands are rising amid stricter regulations, an aquaculture group has said.
UK bulk seaweed ingredient supplier Seaweed & Co has teamed with Geneius Laboratories to develop a DNA-based seaweed certification test after working together for five months.
The Dutch have slashed recommended meat consumption by almost half, citing both health and environmental reasons in what has been hailed as "a breakthrough" by sustainable food experts.
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