Egyptian bakery manufacturer Edita has embarked on an aggressive regional expansion drive across the Middle East and North Africa after acquiring the rights to Hostess Brands’ Hoho’s, Twinkies and Tiger Tail brands in 12 new countries.
A pioneering salt reduction scheme was derailed by the UK government leading to 6000 preventable deaths, says Consensus Action on Salt and Health (CASH).
The Western European packaged food market has grown 5% since 2009, with chilled pasta, sustainable foods and frozen yoghurt leading the way, according to Euromonitor International – but Europe is still a divided market.
The feeling of moral satisfaction that consumers get from eating ethical food change their taste experience for the better - and means they are willing to pay more, according to a European survey.
A Spanish consumer rights group has launched a naming and shaming Twitter campaign after it found one third of consumers surveyed has bought the wrong product due to confusing food labels.
Food and drink trade increased in most of Europe last year – though production in a few member states could have been better, said a representative at FoodDrinkEurope.
Food and human nutrition expert: 'We can learn from the US and Denmark'
Front-of-pack labelling can be useful but health policy-makers are naïve if they think that this alone will result in healthier food choices, say researchers - environment, motivation and psychology must be actively influenced too.
More needs to be done by the European Commission to remove misconceptions about TTIP, a representative from FoodDrinkEurope has said, following the recent public backlash in Germany.
Nestlé has reported a better than expected sales jump of 4.4% with sales totalling CHF 20.9bn (€20.25bn), boosted by sales of bottled water and chocolate.
The Japanese diet can rival the Mediterranean diet for both health benefits and consumer pulling-power – with the added bonus of 'undiscovered' ingredients waiting to be developed by Western food manufacturers.
Unilever share prices surged more than 4% within a few hours of the company announcing that its first quarter sales had risen 12.3% to €12.8bn, exceeding expectations.
Nestlé could net up to €300m from the sale of Davigel, as the world’s biggest food company continues to refocus its business activities in to higher value areas, an industry analyst has said.
The European Commission will consider action on industrially produced trans fats in foods following a high-level debate, said a spokesperson at the European Society of Cardiology (ESC).
Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.
The combined use of TV brand placements with advertising could increase the effect on children's brand awareness and behaviour towards junk food, a new study has said.
Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market Insights.
A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views.
France's Solina Group will acquire the industrial flavouring division of Paulig to increase its presence in Nordic countries and Russia, the company has said.
Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
Mondelēz will bear the brunt of any potential financial sanctions if a charge of manipulating wheat prices brought yesterday by The U.S. Commodity Futures Trading Commission (CFTC) succeeds.
Some of the best and brightest innovation in the food and drink industry comes from start-ups – so how do they approach NPD? And what can companies of all sizes learn from their approach?
Smaller plates may not encourage overweight teenage girls to reduce portion sizes because they may be less attentive to visual cues, according to a study.
Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.
There is little evidence to prove natural sweetener xylitol prevents tooth decay in children and adults despite an EFSA-backed health claim, says a Cochrane review.
Manufacturers need to be innovative and clever if costs to reformulate food products are to be kept low, says Cindy Beeren at Leatherhead Food Research.
Adding an exotic ‘superfood’ ingredient gives fresh appeal to a well-established product – and manufacturers don’t have to look far for the latest one as analysts say that post-recession consumers want local, simple ingredients.
As sugar has become one of the most maligned ingredients within food, Euromonitor International research analyst Jack Skelly says the future may prove trickyfor manufacturers.
By Fintan Hastings, external affairs adviser, British Retail Consortium
The close relationship between supply chain partners means they are well-placed to help each other tackle food waste, says Fintan Hastings, external affairs adviser at the British Retail Consortium.
The inclusion of new voluntary best practices in the organisation’s revised trader standard is an “interesting” element, said a representative at Voice Network.
The TTIP trade agreement pitches European legislative sovereignty against the workings of “free trade liars,” says the director of NGO Foodwatch Thilo Bode.
The drop in corporation tax, promise of increased investment funding and support for British farmers in the 2015 UK budget were largely supported by British food and drink manufacturers.
![Information about the food's ethicality often bears little or no implications for its nutritional and gustatory quality but [the ethical label] may positively influence taste, say the researchers.](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/9/3/4/6/1896439-1-eng-GB/Organic-fairtrade-taste-better-because-consumers-feel-morally-superior.jpg)
