Industry-sponsored academic research leads to innovative patents and licenses, and may not skew science towards inventions that are less accessible and less useful to others, according to a new analysis.
Testing the consumer liking of a new product may be an overrated idea that ‘breeds mediocrity’ and means products fail to differentiate themselves against the competition, according to David Howlett of MMR Research.
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according to a new review.
The UK government’s Department for Environment, Food and Rural Affairs (DEFRA) has granted permission for field trials of genetically modified (GM) camelina plants that accumulate omega-3s in their seeds.
BASF’s vitamin A and E production is close to resuming normal service after a fire ripped through its German plant on March 12.
The Marine Stewardship Council (MSC) is expanding its sustainability standard beyond wild-capture fish and invertebrate fisheries to include wild seaweed for the first time.
Government and industry efforts to slash the level of salt in UK foods has led to a fall in population blood pressure and plummeting rates of heart attack and stroke deaths, according to new data.
There is light at the end of the tunnel for a European whey wholesaler, as a long-running dispute over EU import duties on milk fat in whey protein is finally coming to an end.
About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.
German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.
Obesity should be tackled in small steps, acknowledging where people are and not where public health officials wish they were, according to a US scientist.
Ingredients giant Chr. Hansen has an unchanged outlook for full year, after a strong second quarter eased the woes created by the firm losing its biggest colours customer in Q4 last year.
The average consumer’s desire for simplicity and the average journalist’s desire for a good headline is driving public perception of sweeteners, according to participants of a debate in Brussels.
One daily serving of beans, peas, chickpeas or lentils may slash bad cholesterol levels, says a new meta-analysis that supports the cardiovascular benefits of pulses.
A slowdown in global packaged food markets is expected over the next five years as supply in developed countries reaches saturation point combined with insufficient opportunities elsewhere, but health and Asia offer hope.
Private and public sectors actions must take ‘coordinated and forceful’ actions to help to reduce supply chain waste and change consumer behaviours, say FAO officials.
Eating five portions of fruit and vegetables per day is not enough to ward off killer diseases like cancer and cardiovascular disease, warn researchers.
Pea protein may be moving in from the food and beverage fringes, however formulating with the fast-growing ingredient is 'no picnic' according to functional confectionery firm Carmit.
What role could sweeteners play in weight and diabetes management? Should we be 'curing' obesity or preventing it? Who tells us what to eat and why do we listen to them? These were just some of the questions discussed in yesterday's International Sweetener Conference in Brussels.
Israeli firm Algatechnologies will work towards gaining approval for its astaxanthin as a novel food and beverage ingredient in Europe, but first it must meet existing demands and cut prices, it said.
People everywhere are living longer and stronger — and looking to nutrition to help stave off inflammation, osteoporosis, vision loss...
Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. This white paper reports on experiments car...
Our reduced and casein-free blends make analogue cheese products consumer appealing and cost effective. All-in-one Emcheese®-Mor works...