Nestlé has cut its sales growth expectations for the full year – but even the revised target will be a stretch, according to the company’s financial chief.
After years in the draft stage, the US Food and Drug Administration has finalized its rule defining the term “gluten free” for voluntary food labeling. The final version contains no surprises, but will bring certainty to a market in which many firms have already been adhering to the standards proposed in the draft rule first published in 2007.
Most Europeans get enough protein in their diets – but a craze for high protein foods and drinks looks set to sweep across Europe. Could more protein be beneficial?
Front-of-pack nutritional information, in any format, has a very limited impact on the way consumers choose products in a retail setting, according to new data.
Chr. Hansen has finalised its acquisition of the final 50% of shares in its Turkish subsidiary, Peyma Chr-Hansen A.S.
The azuki bean, also known as adzuki and aduki, is more commonly found in Japanese kitchens, yet has recently been creeping into the European culinary consciousness. With its high nutritional value and gluten-free potential, could it be the next big thing on the legume market?
From the newest developments in sweeteners, fats and oils and flavours, to the latest trends in gluten-free formulation and plant-based diets, FoodNavigator's special editions calendar for 2013-14 spans the hottest topics for the European food and drink industry.
Tate & Lyle CEO Javed Ahmed says earning and profit forecasts are intact – “mid single digit growth” – despite an unseasonably cold spring that has contributed to an annual drop of 4% in the US soft drinks market and hit its specialty and bulk sweeteners business.
The vast majority of food manufacturers are open to a dialogue on how to get more from their ingredient supply chain, according to president of DSM Food Specialties Hans Christian Ambjerg.
The gluten-free foods market has continued to grow as new ingredients and technologies have significantly improved the taste of products, according to experts at the Institute of Food Technologists’ annual meeting.
The functional confectionery market remains niche but is growing rapidly as candy makers look for new ways to differentiate their products, according to ingredients firm Naturex.
The development of a non-bitter varieties of quinoa that can be grown in Europe could mean greater versatility as an ingredient and help ease supply shortages in key growing zones like Bolivia and Peru.
EFSA needs an interactive Wikipedia-style guide to food safety to improve communication and public trust, following comments that its opinions are written by a bunch of nerds, according to the agency’s scientific adviser Hubert Deluyker.
Fruit and vegetable residues typically discarded in the manufacture of isotonic sports drinks could be a rich nutrient source for other foodstuffs like bars and biscuits, Brazilian researchers have found.
Reports suggest UK soft drinks firm AG Barr could mount a £1bn+ bid for GlaxoSmithKline (GSK) brands Lucozade and Ribena, with support from private equity.
Irish food ingredients company Kerry Group has begun work on a €100m Global Technology and Innovation Centre in Ireland, to serve its global and regional EMEA customers.
Wholegrain has its benefits but there is nothing negative about eating white bread and it can be a valuable part of a healthy, balanced diet, says the director of the Federation of Bakers.
Interest in quinoa has surged among consumers in Europe and the United States – but the rapid increase in its popularity has also given rise to concerns about sustainable production.
Subsidies are effective at promoting healthier food and beverage choices, according to a new review published in Public Health Nutrition.
A new EU-approved health claim for fructose-containing foods and scientific backing of glycaemic index (GI) information on food packaging are the latest signs of a perfect storm of science around low-GI diets, says CEO of Taura Natural Ingredients Peter Dehasque.