The Food Safety Authority of Ireland (FSAI) has begun its crack down on the misleading use of terms ‘artisan’, ‘farmhouse’, ‘traditional’ and ‘natural’ following complaints from artisan companies – but enforcement will be a challenge.
Modern ‘Western diets’ can lead to poor immune functioning and increased risk of inflammatory conditions, allergy, and auto-immunity, researchers warn.
Fiscal policies can form a valuable part of efforts to drive changes in dietary behaviours, but such policies must be balanced against each other, say researchers.
Stop talking about food taxes like they are some sort of panacea that will alter consumer behaviours overnight, and magically eliminate obesity and diabetes. They won’t.
Experts from both sides of the sugar tax debate have set out their arguments in a ‘head to head’ article in the British Medical Journal (BMJ). Where do you stand on the sugar tax issue?
A sustainable logo is known to add value to a brand – so why are so many manufacturers not showing their Fairtrade, organic or sustainable credentials?
Research demonstrating that fatty acids have a taste sensation that is distinct from other basic tastes ‘confirms’ that fat is the sixth basic taste, say researchers.
California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and why so much of the world is reliant on Californian almonds.
Mars plans to expand capacity at its Veghel plant over the next 10 years to produce miniature versions of its brands as Western Europeans limit their calorie intake.
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.
Asian consumers are fuelling demand for clean labels and natural colourings - and will bolster a trend that has been dominated by western Europeans until now, a 5000-strong global survey has found.
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.
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.
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.
Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.
How clued up are you on all the issues surrounding sustainable sourcing - and how closely have you been reading FoodNavigator? Take our quiz and find out!
Danish ingredients firm Chr Hansen claims it has produced carmine through fermentation, meaning a cheaper, vegetarian, halal and kosher version of the natural red colouring could be just a few years from commercial use.
Giving people money to encourage healthier lifestyles only works in the longer term when designed to stop negative behaviour rather than promote positive choices, suggests research from the London School of Economics and Political Science (LSE).
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.
Consumers' affinity with beloved junk food brands can be strong – but trying to weaken it may be counter-productive by reducing preferences for healthy foods, say scientists.
The Advocate General of the Court of Justice of the European Union (EU) has advised the court Nestlé’s attempts to trademark the four-finger Kit Kat shape in the UK are uncompliant with EU law.
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.
The trend toward raw foods is being driven by a growing group of consumers looking for ‘clean food’ – not just those who consider themselves raw foodists, says Teresa Havrlandova, founder of raw food firm Lifefood.
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 use of whey protein fluid gels can produce ‘very stable’ foams that may be useful in the commercial production of food foams and areated products, say researchers.
It’s no secret the peer review system that is supposed to subject academic research to rigorous scrutiny before publication is not perfect, but a [mock] German professor has revealed just how much of a joke it often is.
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.
Special edition: Innovations in better-for-you confectionery
When compared to the same amount of glucose, consuming fructose could cause ‘significant’ weight gain, physical inactivity, and body fat deposition, say researchers.
A European push toward segregated certified sustainable palm oil may inadvertently exclude smaller producers from the supply chain, says GreenPalm manager Bob Norman.
