Five glucose health claims approved by the European Food Safety Authority (EFSA) back in 2012 have been officially banned by the European Commission due to concerns over what they would say to consumers about sugar consumption.
The leading cocoa processors say they will support brand manufacturers to achieve fully sustainable cocoa, but decline to publicly set their own targets.
Around two thirds of people in the UK do not know how many calories an average person needs to maintain a healthy weight, according to a survey commissioned by two charities and supermarket Tesco.
Kellogg has secured a gateway to introduce its own brands in the promising MEA region by acquiring a controlling stake in Egyptian biscuit maker BiscoMisr, says an analyst.
BARRY CALLEBAUT WORKS WITH PRINCETON UNIVERSITY RESEARCHERS
Chocolate may have a compressive strength-to-weight ratio 24 times less than concrete but that hasn’t stopped US scientists probing its potential as a building material and even building a ‘chocolate pavilion’.
It’s time to get out our crystal balls and predict the hottest trends in the European food and drink sector for the year ahead. What’s in store for 2015?
Food and drink manufacturers must emphasise the role of exercise in reducing obesity or risk being sidelined in the debate and hit with stricter regulation, according to new research.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
An enzyme in the brain called glucokinase may drive our desire for glucose-rich starchy and sugary foods, according to research in rats from Imperial College London.
Indonesia plans to process half of its seaweed domestically by 2020, meaning the carrageenan supply chain could see massive geographic diversions in the future.
Mintel says the presence of nutritionally beneficial compounds could see stevia-based sweeteners of the future that combine functional benefits as well as calorie-free sweetness.
Food manufacturers and palm oil producers could have a legal case against companies labelling products ‘palm oil free’, according to Paris-based lawyer Anne Bourdu.
Labour is about to set out its plans for improving public health if elected next year and while tougher regulation can be expected, sugar and fat taxes will not be part of the mix, it has emerged.
Consumers are generally able to use nutrition labelling systems to identify more and less healthy foods, but the use of different reference amounts may be confusing, say researchers.
The UK’s Advertising Standards Authority (ASA) has banned several YouTube adverts for Oreos following a BBC Newsround investigation, ruling that their commercial nature was not immediately clear to viewers.
Special edition: Cutting calories in confectionery
Manufacturers can create reduced or no sugar hard and soft candy product extensions without the risk of changing the taste of a proven seller through reformulation, according to Cargill.
The International Cocoa Organization has quelled media reports of a chocolate crisis in 2020 and says there are sufficient cocoa stocks for the next five years.
A greater focus on emotional training may be a more effective way of encouraging healthy food choices than nutritional training, according to research.
Mondelez International has said it will invest $24m (€19.3m) to expand its Gebze plant in Turkey, as the company continues its plan to increase productivity and cut costs.
More than four-fifths of food and consumer goods companies say that water poses a fundamental risk to their business, according to a new report from CDP.
Yildiz Holding's acquisition of UK United Biscuits makes it the world's third largest biscuit player, but now it will have to work hard to find its 'power brand' answer to Mondelēz's Oreos, according to a Mintel analyst.
Year-on-year Q3 EBITDA profits dipped 9.2% to €5.73m at Spanish cocoa and chocolate and specialist Natra as ongoing cocoa price hikes hit even as quarter revenues rose 5.2% to €89.93m.
Confectionery giants Mondelēz International, Nestlé and Mars must do far more to ensure women are not blocked from day-to-day commercial cocoa operations because of issues like land rights, according to a report commissioned by Oxfam.
DuPont’s nutrition & health division will play a big part in the launch of 4000 food-related products in the next six years, its chief said as the company celebrated 50 years at its Brabrand base in Aarhus, Denmark yesterday.
The Fairtrade Foundation has urged food companies and retailers to choose Fairtrade sugar, amid concerns that a sugar price slump and CAP reforms could push thousands of workers into poverty.
The European Food Safety Authority (EFSA) has reassessed exposure to curcumin and found consumption is lower than previously thought – although some children consume close to the acceptable daily intake (ADI).
The food industry is failing to tailor foods to the elderly – and recognising their various needs and wants could help companies develop more successful products, according to a new study.
Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already brush their teeth regularly, according to a study.
Belgian firm Candy Pack says it understands why some people might be "touchy" about the idea of alcohol-themed confectionery, but insists it isn't targeting children for its Cocktail Candy range.
The ingredient list and a lack of additives or ‘artificial’ ingredients are the most important considerations for consumers when making a food purchase after price, says a new report on clean label in Europe.
Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.
All new UK government policies should be considered in the context of rising obesity rates in an effort to reverse the trend, urges a report from independent think tank 2020health.
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.
In a finding that has wide industrial applications, researchers from the USA have found that the bursting of bubbles can help to create nano-scale mixtures of non-soluble mixtures.
