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.
Whilst sales data from market intelligence provider IRI shows that UK consumers can’t get enough of coconut products, a leading dietician brands coconut “an expensive con with no authorised health claims”.
By the end of 2017 one third of soy imported into Europe will be certified, says the Roundtable on Responsible Soy, but will consumers know it?
From the US to Scandinavia, and the UK to Australia, we take a look at some of the new products reaching beverage aisles across the globe this month.
Almost three quarters of survey respondents believe that food in Germany is safe but more than half are concerned about pesticide residue and microplastics in food and genetically modified foods, according to the Federal Institute for Risk Assessment (BfR).
Furosap®, a natural extract is versatile in men’s health goals. It contains protodioscin (20%), which promotes healthy test...
Pleasure remains key for the snackification trend but health is the main driver!However it may appear a difficult challenge for...
Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food...