Consumers must pressure retailers and manufacturers to ensure bread does not contain glyphosate, says the Soil Association – but all traces are below safe limits, insists industry.
Manufacturers must do more to help consumers halve their overall energy intake from free-sugars to less than 5%, commentators on Twitter have urged after the release of the Scientific Advisory Committee on Nutrition's report on carbohydrates today.
The UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from free sugars.
UK food retailers could face stiff fines and court action after the nation's competition regulator found evidence that supermarkets were misleading customers with confusing pricing promotions.
The food industry has evolved to mass produce food in complex supply chains – so how can it appeal to millennials’ desire for personalised, authentic and artisanal food?
More bakers could source more EU wheat as a strengthening dollar and uncertain weather conditions in the US make prices more competitive, says a grains expert.
US cereal sales continue to decline, but retailers know the category is still important and want innovation around prevalent consumer trends, says the CEO of General Mills.
Asda is losing £500,000 a week in plant bread sales, as consumers continue to turn away from the traditional sliced loaf, according to the retailer’s senior category buying manager Emily Peck.
Positive product feedback is a good thing, right? Not if it is from a ‘harbinger of failure’ who repeatedly buys niche market and flop products, warn researchers.
Ukraine and Russia are likely to become the bridgehead for the introduction of genetically modified organisms (GMOs) into the rest of Europe, according to the ceo of the French agricultural seeds and grain co-operative Limagrain.
A simple computer game could help people reduce snacking and lose weight by associating certain foods with the act of saying 'no', British psychologists have found.
The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks crowdfunding for its edible insect roadmap.
A diet rich in fat and sugar could cause changes in the make up of our gut bacteria, which in turn lead to losses of cognitive functions, suggest researchers.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
UK-based researchers are seeking industry collaboration and inspiration for work creating electrospun nanofibres that could provide improved products and ingredient delivery systems for foods.
Fortified milk could help to boost the value of milk sales, despite supermarket price war slashing the price of the white stuff to as little as 89p for a four pint bottle, according to new research from market research organisation Mintel.
Safety, quality, nostalgia- there's a buzz about British products both abroad and at home for various reasons – but products need more than just a Union Jack on the label if they are to stand out, warn experts.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
A mother's environment and dietary habits around the time of conception could permanently change the function of genes influencing the risk of diseases in her child, say researchers.
The top causes of food waste in homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage, say researchers from the Cornell Food and Brand Lab.
A proprietary carrier particle can reduce sugar content and calories by more than 50% – without a loss in sweetness or a rise in costs, says Israeli company DouxMatok.
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
The UK's National Health Service (NHS) CEO says failing to reformulate products to reduce added sugars would be like slow food poisoning of the nation.
The Swedish National Food Agency (NFA) has begun an investigation into levels of nutrients and potentially undesirable substances present in common foods on the Swedish market.
Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.
When compared to the same amount of glucose, consuming fructose could cause ‘significant’ weight gain, physical inactivity, and body fat deposition, say researchers.
Sustainability in the soy sector is being driven by food companies aiming to mitigate brand risk, according to Europe Outreach Manager for the Round Table on Responsible Soy (RTRS) Lieven Callewaert.
A European push toward segregated certified sustainable palm oil may inadvertently exclude smaller producers from the supply chain, says GreenPalm manager Bob Norman.
The European Consumer Organisation (BEUC) has urged the European commissioner for health and food safety to practice caution when making ‘adjustments’ to health claim and botanical rules.
Mandatory labelling for dairy could push up production costs by nearly 50% and limit consumer freedom of choice - the current status quo is the most suitable option, say two Commission reports that have been welcomed by the food industry.
The choice of wheat has a big impact on the sensory properties of bread, but this is largely disregarded, according to research from Universidad Politécnica de Madrid.
Designing low-fat foods requires thorough understanding of the many roles that fat plays in the way we experience foods, according to a paper published in Advances in Nutrition.
Global food import costs are set to reach their lowest level in five years during 2015, even as volumes remain the same or rise slightly, according to the Food and Agriculture Organisation (FAO).
The German confectionery industry has slammed plans for a 19% tax proposal on sugar aimed at reducing obesity - but the social democrat party denies that such a 'sin tax' is on the cards.
Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.
