Yes we can: By making healthy food choices Convenient, Attractive and Normal companies and policy-makers can foster healthy eating habits in all contexts, say researchers.
The organic sector has cultivated a culture of ethical awareness among consumers that conventional manufacturers are now cashing in on – and new product development is vital for the sector to retain its value, say experts.
The University of Canterbury’s school of health sciences is conducting ground-breaking research into a Renaissance medico-pharmaceutical text that could hold invaluable recipes for healthy nutrition.
With working class households making up nearly one third of sales, organic is no longer a middle-class preserve - and some say it is even fueling Britain's 'foodie' culture.
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.
Coconut oil could be on trend in Europe as saturated fats are no longer regarded to be as harmful for heart health as they were, a Mintel report has said.
The health halo associated with coconut ingredients could mean coconut vinegar is the next ‘it’ product in Europe -- though its nutritional benefits are to yet be verified.
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.
France may be notorious for its leisurely lunch breaks but less structured ways of eating are taking root, with a third of consumers saying they often eat on the run, according to an Ipsos poll.
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.
The percentage of food and drink launches carrying digestive health claims has fallen from 2.4% in 2009 to 2.2% in 2014 in the EU, says Innova Market Insights.
Global and EU regulation aims to stop companies using indigenous bio knowledge and material to make profits without filtering any of the benefits back.
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.’
Older adults with a poor appetite may have a higher preference for variation in foods compared with older adults with a good appetite, according to a study.
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.
A study that claimed men who eat fruits and vegetables with higher levels of pesticide residues could have lower sperm count should be interpreted with caution, said health professionals.
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...
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.
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.
Big Food needs to care more; start-ups can’t feed a planet housing 9bn people in 2050; and genuine disruptive technologies are spawning and spinning faster than flapping butterfly wings…So, er, stay calm and keep making (hopefully healthy) food.
A novel cooking and cooling process for rice could help slash the number of calories absorbed by the body by more than half by increasing levels of resistant starch, say researchers.
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.
