From ready meals to breakfast bars, lots of pulse flour-based gluten-free products are coming on stream, says Margaret Hughes from Best Cooking Pulses, Inc., with the favorable nutritional profiles and moderate costs gaining traction with manufacturers and consumers alike.
Chi Drinks has signed an exclusive distribution agreement with Wellbeing International, covering the Middle East and North Africa.
Gluten-free baked products have a historically bad reputation—be it in the flavor, texture, performance or shelf life department. But the surge of demand from all corners of the market has forced bakery and snack manufacturers to respond with improved technologies and a better grasp of ingredient systems, says ingredient supplier Univar.
When PepsiCo replaced the word ‘Simply Natural’ with ‘Simply’ on some Frito-Lay lines recently, some commentators wondered if this signaled the beginning of the end of the industry’s love affair with all-natural claims. However, new data suggests otherwise.
As researchers uncover more about the way our mood impacts dietary choices, one research group has found that thinking about the future can help us to make better food choices.
Irish NGO Safefood has called on supermarkets to make checkouts ‘sweet-free zones’ as part of its campaign to tackle childhood obesity.
Shares in the world's biggest food company were down by around 2% this morning as Nestlé announced its slowest sales growth in four years and missed profit expectations for 2013.
The combined application of two natural compounds to broccoli could help to increase levels of its suggested anti-cancer compounds while also increasing shelf life, say researchers.
A dissident Greenpeace founding member claims the environmentalist group has become “a force for evil” in its campaigns against GM golden rice.
On the back of "increasing commercial interest" in products such as goat's milk and sheep's milk, the International Standards Organization (ISO) and the International Dairy Federation (IDF) have expanded the scope of a method to measure protein content.
Vegetarians aren’t necessarily looking for alternative proteins or meat analogues, and makers of meat-free meals are embracing a range of trendy flavours and ingredients, says Classic Cuisine’s new product development manager Paul Hunt.
Meat reduction – or ‘flexitarian’ eating – is on the rise. In this special edition article, FoodNavigator asks why are consumers reducing meat, and how prevalent is the trend?
There may be a biological link between paternal diet, bodyweight and health at the time of conception and the health of his offspring, according to research in rats.
Modifications to the microbiota could lead to changes in health and lifespan that are associated with aging, according to new research in fruit flies.
Shoppers are more likely to buy healthy foods if they are given strong visual prompts in-store, according to a new study.
Chr. Hansen recorded a ‘soft start’ to 2014 after the loss of its biggest colours customer hit revenue – although it retained its growth expectations for the full year.
The European Food Safety Authority has approved a raft of claims for under-3s including iodine and thyroid and cognitive function; vitamin C and iron absorption; and iron and haemoglobin formation.
German fragrance and flavours house Symrise has increased its stake in Swedish probiotics specialist Probi to 30.03%, and is now obliged under law to make a formal takeover bid.
Lack of transparency in blended ingredients is harming trust in the food industry – but there is another way, says president and CEO of Premium Blendhub, Henrik Stamm Kristensen.
Nestlé Institute of Health Sciences (NIHS) has inked a deal with a Wisconsin-based biotech firm that will keep it in supply of human brain and liver cells for nutrition testing purposes with a focus on drinks, smoothies and other products targeting diabetes and obesity.
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