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Breaking News on Food & Beverage Development - EuropeUS edition | APAC edition

Meat, fish and savoury ingredients

News headlines

No meat and less salt: Salt of the Earth’s Mediterranean Umami is changing the meat alternative space

A sodium-reduction solution that mimics the taste of meat has been created by Israeli supplier, Salt of the Earth Ltd.

Gastro2025: Industry giants to advise Danish government on boosting food industry potential

Arla, Organic Denmark, Meyers Food and other industry players will become advisers to the Danish government in a bid to cement the country's reputation as a food and gastronomy powerhouse, cut food waste and improve eating habits.

New €7 m project aims to ensure all European aquaculture businesses are sustainable and competitive

A new research project, funded by the European Commission, is hoping to create a more innovative, sustainable and competitive space for aquaculture businesses.

EFSA confirm current exposure levels of food nitrites and nitrates are safe

Consumer exposure to nitrites and nitrates as additives used in processed meats is safe for most population groups at existing levels outlined by the European Safety and Food Authority (EFSA). 

FREE FROM FOOD EXPO

Vegan-friendly eggs? Just add water, say New Food

A range of animal derivative free products were unveiled at this year’s Free From Foods Exposition in Barcelona, from Polish company New Food.

Powerful protein: Edible insects packing a punch

Michi Abe, founder of Abundance Food, launched the ProPro energy bar last year in Chiang Mai in northern Thailand. 

Lost in processing? Organic’s ‘halo effect’ blunted in processed food

Organic claims for processed foods may not be particularly advantageous in promoting the benefits of the product, a study reckons.

Higher marine food demand places big fish on ‘at risk’ list, study finds

Regional differences in fish stock status in Europe and overfishing in the Mediterranean are the two main reasons why larger fish types are threatened with extinction.  

Hungarian law to require "distinctive warning" labels on foods with inferior ingredients

As Bulgaria's prime minister slams dual quality foods as 'apartheid', a draft law by Hungary would see warning labels on foods with a different ingredient composition outside the country, but experts say it's on shaky legal ground.

Science skills should switch to social side of seafood sustainability, says paper

Calls for scientists to help tackle human rights violations in the seafood industry feature in a paper presented at the United Nations Oceans Conference in New York.

Women more prone to food allergies, study suggests

Food allergies are on the rise with the highest rates of intolerance recorded among women and the Asian population, a study concludes. 

UK food and drink exports post record Q1 growth

Britain’s food and drink exports remain robust thanks to the weaker pound with UK food and drink exports for Q1 2017 valued at £4.9 billion (€5.6 billion), according to the Food and Drink Federation (FDF).

This week Down Under

British MP warns exports to Australia will ‘go off’ in transit

Britain’s departure from the European Union will not result in more food trade with Australia and New Zealand because products will “go off” en route, according to a senior politician.

Nestlé to give global Maggi brand a clean label revamp

Nestlé aims to “transform” the global Maggi brand by 2020 by cutting salt, swapping modified starches for simple ones and removing artificial emulsifiers and thickeners, it says.

Meat-analogue switch could meet greenhouse gas targets, study suggests

Substituting beef for green beans has more of an effect in reducing greenhouse gases than placing restrictions on vehicle use or manufacturing processes, a study has found.

Do consumers really care about the ethical considerations of fishing?

Ethical and social considerations are not as important to consumers as nutrition and freshness when buying fish, according to a new survey conducted by TÜV SÜD.

Modified maize starch brings cost savings of 15%, says Ingredion

Ingredion's latest waxy maize modified starch can bring cost savings of up to 15% when replacing in sauces and removes the pasty texture associated with other texturisers, said the company. 

60,000 foods to be analysed

Germany in crucial data drive to understand radioactivity risk in food

The German government is hoping to garner crucial data to help it better understand the risks involved from the consumption of radiation-emitting radioactive elements in foods such as uranium in a major study.

Mislabelling dominates Food Fraud Network cases

Mislabelling composition dominated cases in the EU Food Fraud Network (FFN), according to the 2016 annual report.

Western diet increases gout risk, Harvard team warns

A diet plentiful in nuts, whole grains, fruits and vegetables, and low in salty, red, processed meats and sugary soft drinks may lower the incidence of gout, a BMJ study has concluded.

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