New legislation will require all large firms in the UK to report on their fight against slavery in the supply chain - but experts say the 'opt out' clause means its success could be limited.
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?
The food industry is missing a billion euro trick when it comes to ageing population, says Lauren Bandy, senior nutrition analyst at Euromonitor International.
A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.
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.
EU regulation is confusing but with growing consumer demand, it's still an attractive market. FoodNavigator spoke to five companies about the challenges of selling insects in Europe.
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.
After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.
Meat and dairy consumption has fallen from favour in many European countries and consumers are increasingly on the lookout for foods and drinks high in plant-based protein, according to Mintel analysts.
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.
Graze.com is set to launch in over 1,200 major retailers in the UK as the firm looks to build on its successful US launch with further rapid expansion.
Non-GMO labels are on the rise in European countries – but unlike the US, EU legislation requires all food containing above trace levels of GM to be labelled. So is there even a need for GMO-free?
Ganeden Biotech has teamed up with ingredient supplier Sensus in an alliance to bring a liquid prebiotic/probiotic ingredient to market that adds functionality to food formulations and also solves an issue that prevents wider application of probiotics,...
Neophiles, foodies or adventurous eaters? There may not be one catch-all term but adventurous eaters share common personality and lifestyle traits – allowing researchers to identify ways to get the less adventurous to try new foods.
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.
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.
Commercial foraging is on the rise, influencing mainstream flavour trends and giving companies a sense of heritage, say market analysts - but is it as eco-friendly as it seems?
Any new regulation on total meal replacements should consider consumer expectations of taste and cost, not just science, says trade group Specialised Nutrition Europe (SNE).
Cosucra will look to form new partnerships with suppliers of ‘complimentary ingredients’ and companies that can help to deliver better taste and functionality to its ingredients, as it looks to almost double turnover in the next five years.
More than half of consumers (56%) have not changed their eating habits despite media coverage of high sugar content in many foods and drinks, according to a market research report.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Popcorn manufacturers are pumping too much salt into their products, while leading consumers to believe they are a healthy snack, campaigners have claimed.
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.
The European Parliament’s Legal Affairs committee has voted to reject amendments to the EU Nutrition and Health Claims Regulation, which would have seen nutrient profiles abandoned.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
The Mediterranean diet has been held up as a model of healthy eating around the world, but the region itself is seeing a shift away from traditional diets, threatening health and the environment, says the FAO.
Eco-friendly, inexpensive and nutritious – Hinoman claims its high-tech agriculture platform will provide a year-round supply of a proprietary plant-based protein.
Wessanen has undergone a huge transformation over the past 15 years in its goal to become Europe’s largest healthy and sustainable food company – and has cut its revenue by 90% in the process.
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.
Sustainable Foods Summit: ‘Being responsible can be a competitive advantage’
Coop Denmark is celebrating the success of its private label organic brand, Anglamark, but says if it expects to stay in the market it demands investment, brand protection and innovation, with plans to launch a baby product range soon.
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.
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.
Sustainable Foods Summit: Top 20 Meaningful Brands 2015
Most people in Europe want a brand to improve their lives and only one third of people think companies are delivering, according to Sara de Dios, global head, Meaningful Brands.
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.
![This is 'an optimal, precision-agriculture solution [which] produces a safe, nutritious vegetable protein source,' says Hinoman](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/3/8/9/0/820983-1-eng-GB/Novel-aquatic-plant-offers-sustainable-protein-potential.jpg)
