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.
Organic sales are growing but the sector remains niche with market share in single figures, says one industry group – but innovative practice and partnerships could change this.
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.
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.
The body digests fermented dairy products like cheese differently from butter, leading researchers to suggest this may be another reason behind the French paradox.
FrieslandCampina’s milk drink and smoothie brand Yazoo is expanding availability of its on-the-go yogurt smoothies this month, seeing great potential for a ‘snack that provides sustenance.’
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.
We have vegetarian, pescetarian, fruitatarian, vegan… and pollo-tarian? Ditching beef and dairy for poultry products is the best diet to combat climate change, according to new research.
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?
The benefits of the Mediterranean diet have been firmly established – we all know that we should eatmore fresh fruit and vegetables, use olive oil, eat whole grains, nuts and pulses, a few dairy products and a little meat – but why do we know it?FoodNavigator...
Getting children to eat vegetables is often a daily battle – but a love of healthy food can be fostered by introducing new flavours as early as possible.
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.
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.
Al Ain Dairy, the largest dairy processor in the United Arab Emirates (UAE), has launched what it claims are the world's first camel milk ice cream and milk powder products available on the mass market.
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.
Greater energy from whey protein means greater loss of fat but retention of muscle while dieting, according to research that looked at different protein sources.
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.
A food product’s sensorial characteristics and its place of production determine the perception of its quality for Italian consumers, a study has found.
Spray-on DNA or added bacteria may be the future of the fight against food fraud - but analysts warn that consumers could react against more additives being used to guarantee a product’s authenticity or naturalness
Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.
By producing stevia through fermentation and solvent-based extraction the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products, say analysts.
The food industry has criticised the WHO’s recommendation to reduce the intake of added sugar for being backed by ‘moderate’ and ‘very low quality’ evidence.
Unique cultivation methods and upcoming innovative applications help Nutress stand out in the bustling Chlorella vulgaris market, says the Dutch company.
The onus should not be on consumers to choose healthy foods but on companies to help reduce consumption, says Food Policy professor at City University London, Tim Lang.
Attempting to tackle the obesity crisis through ‘negatively-focused’ tactics is ineffective, and may in fact worsen the situation, according to various researchers.
Emulsifiers used in foods may be altering our gut microbiota composition and driving metabolic changes that lead to inflammatory conditions and obesity, say researchers writing in Nature.
Europe needs a new flexible system to help keep non-organic ingredients like flavouring in organic products to a minimum, says International Federation of Organic Agriculture Movements (IFOAM EU)
Manufacturers could help devise "self-regulatory commitments" on the composition and marketing of growing-up formula under a new European Commission "policy option."
