A Scottish public health conference has been cancelled after senior NHS figures urged attendees to boycott the event in protest against its commercial sponsor, Nestlé.
Food manufacturers could reduce the fat content of biscuits by up to 50% without impacting overall product acceptability, according to new research.
The UK Department of Health hails its Responsibility Deal a success in its annual update, but reports emerge that companies have failed to meet sugar and salt targets.
Rising incomes in developing countries puts an 84% drop in global malnutrition by 2050 in sight – but it won’t happen unless agricultural productivity continues to increase and climate change is factored in, say researchers.
Despite widespread interest in sustainability issues, the labelling of products with information on environmental and ethical issues remains a low priority for consumers when compared to nutritional value and price.
The European Food Safety Authority (EFSA) is inviting comments on a draft scientific opinion for the evaluation of allergenic foods and food ingredients for labelling purposes.
The combination of unsaturated fats in olive oil and nitrite-rich leafy salad or vegetables may be what gives the Mediterranean diet its healthy edge, according to new research in mice.
Leading Dutch supplier Sensus is pushing inulin as a sugar and sweetener replacer with minimal taste and texture tariffs.
The international community must develop a global convention similar to the legal framework for tobacco control to fight diet-related ill health, warn Consumers International and the World Obesity Federation.
The UK population is still consuming too much saturated fat, added sugars and salt and not enough fruit, vegetables, oily fish and fibre, says a new report.
The European Commission has adopted new measures to reduce consumer’s maximum levels of exposure to cadmium in foods such as chocolate and infant formula.
National governments and food producers right along the supply chain must step up collaboration on the issue of food waste, according to Ren Wang of the United Nations Food and Agriculture Organisation (FAO).
Food firms must be proactive, not reactive, when managing the conversation around their products, according to a food and nutrition marketing expert.
Baby Boomers and Millennials approach health with a totally different mind-set, according to a nutrition marketing expert.
Recommending a higher intake of cereal fibre after a heart attack may improve long-term survival rates, according to a nine-year research project.
From infant formula, to additives, protein, medical foods and omega-3 issues, our team of expert journalists will be taking aim at the most important and topical issues for the global food and nutrition industry at the Vitafoods Live! debate theatre next week.
Functional foods weathered the global economic recession better than most food categories despite a high product failure rate, according to a US-based branding and market expert.
BASF says it is honing in on its omega-3 business but will sell a recently acquired low-concentration omega-3 facility in Norway as it aims high-end.
Austerity and rising food prices have hit healthy eating habits hard in the UK, with one in four Brits revealing they have not bought any fresh fruit or vegetables in the last week.
Food manufacturers should leave no stone unturned as they search for ways to decrease waste and increase the value of manufacturing waste streams, says Steve Osborn of Leatherhead Food Research.
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