Consumer awareness of novel ingredients remains low, even among those who claim to always or often read ingredient lists, according to new research from Canadean Consumer.
Industry must evolve away from traditional NPD processes if it is to succeed in developing new and innovative functional food products, warn researchers.
Fizzy drinks and fruit squashes are linked to an increased risk of depression, according to new research that also suggests coffee could reduce risk.
Functional food and drink products should utilise non-nutritive artificial sweeteners as a means to help consumers aid weight management and reduce the risk of diabetes, say scientists.
German yeast specialist Leiber possesses the only immune health claim in the EU assessment system at the moment. But why should its beta-glucan yeast succeed when it has already failed once?
Belgian supplier Beneo’s dessert thinktank is showing off some product concepts using sugar-free, ‘tooth-friendly’ isomalt and an already launched oligofructose-stevia blends for functional fibre candy.
Nestlé has identified Africa as one of the biggest areas of opportunity for the food industry in the next ten to twenty years – both within the continent and for European food makers, according to Dr Serigne Diop, director of Nestlé’s R&D centre in Abidjan, Ivory Coast.
Europe's population is getting older, bringing a range of nutrition-related health concerns to the fore, including how to maintain muscle mass as we age - an issue thought to be closely related to protein consumption.
For years, probiotics and other sections of the food industry have supposedly been dreading the implementation of despised EU health claims laws.
Is there hope for probiotic health claims after all? What are the opportunities in functional foods? And how should companies appeal to consumers with reduced sugar and reduced salt products? The FoodNavigator and NutraIngredients team reflects on highlights from day one at HIE in Frankfurt.
The European Food Safety Authority (EFSA) has rejected Irish dairy and ingredients giant Glanbia’s claim that its Prolibra whey-peptide ingredient can reduce body fat, failing the claim on characterisation grounds that dogged 100s of probiotic submissions.
Consumption of soy products does not prevent the onset of hot flushes and night sweats in women entering menopause, according to new research data.
Shares jumped more than 3% to just over €24.05 this morning in Danish enzymes, colours and cultures company Chr Hansen as its yearly revenue hit €699m. Profits improved 10.7% to €131.3m for the 12 month period ended August 31.
Europe’s new health claim laws are the strictest in the world, with only the most strongly backed nutrient-health associations permitted on-product and whole sectors enraged about stripped comms tools. But immunity claims have fared better than most, writes Euromonitor International health and wellness analyst, Diana Cowland, in this guest article.
French botanicals and ingredients supplier, Nexira, has made good its promise to expand its portfolio and operations by acquiring fellow French firm, Tournay Biotechnologies, for an undisclosed cash sum.
Improving knowledge on the levels folate in ready-to-eat convenience foods will help European food manufacturers and policy makers to come to better decisions on fortification, suggest researchers.
French ingredients giant Roquette has launched a pea protein research programme dedicated to, “the next generation of plant-based proteins”.
The amount of time spent chewing food could have an important impact on feelings of fullness – calling into question the suitability of beverages for increasing satiety, according to a new Nestlé-sponsored study.
Antioxidant-rich ‘waste’ from olive oil production could be useful in the formulation of functional health drinks, suggest researchers
Texture-modified foods for the elderly are likely to become an important area for R&D in the coming years as the population ages – but there are many challenges to producing foods that provide all the nutrition elderly people need that are still palatable and easy to eat.