Agribusiness giant Bunge is the latest multinational company to commit to deforestation-free palm oil supply – going beyond the requirements for RSPO membership.
Consumers are exploring new ways of educating themselves about food and increasingly are using mobile apps to make well-informed choices, according to Mintel's 'Consumer Trends 2015' report.
Higher intakes of linoleic acid may lower the risk of coronary heart disease, according to Harvard review.
Vegetarian products should be about showing vegans, vegetarians and meat eaters alike that there are tasty alternatives to meat protein, says one Italian food firm.
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.
The UK’s salt reduction programme has been hugely successful – but it has challenges ahead, according to experts speaking at FoodNavigator’s Salt Reduction Forum last week.
Four threats, including antimicrobial resistance, and two opportunities will be some of the biggest influences on UK food safety in the years ahead, delegates heard at the Food Manufacture Group’s...
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...
Healthy eating campaigners have slammed Nestlé, Kellogg and other food firms for including varying amounts of salt in the same products depending on where they are sold.
A new study into European ready meals found that pack contents and therefore nutritional value varies widely between batches of the same meal.
Salt reduction remains a key challenge for many in the food industry. Join our team of salt reduction and policy experts on Wednesday, October 15th to discuss where current efforts...
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.
Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have...
A new approach to flavour formulation, which focuses on reproducing the complex concoction of molecules generated through slow cooking, could provide industry with a new generation of natural and clean...
The European ready meals market has grown more than 14% in the past five years – and is due to grow another 12% by 2016, claims a new report from Food For Thought.
Italian and Australian researchers say they have developed pasta with the same appearance and taste as regular pasta – but with 20% more fibre.
Increased availability of gluten-free packaged foods is helping coeliac teenagers keep many of their old food habits as they embark on a gluten-free diet, according to a Swedish study.
The huge amounts of waste produced from fish and shellfish processing have potential for use in food production and as animal feed, say researchers.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
Global meat consumption will continue to boom but a consumer shift from price concerns to quality means meat processors need to step up marketing efforts, researchers warn.
Ten years after introducing the 60/40+ initiative Nestlé aims for all of its foods and beverages for children to comply with the initiative’s criteria.
A new Greenwich University study on high and low fat food labelling suggests that socioeconomic status affects how people view food labels.
Saudi Arabia's ready meal, coffee, tea and spices market grew 118% to reach US$7bn in value between 2007 and 2012, but growth will slow in coming years, according to a new report.
Global warming and human toxicity impacts of ready-made meals are up to 35% higher than equivalent home-made versions, according to researchers.
UK ready meals contain up to double the World Health Organisation’s (WHO) recommended daily intake for sugar, according to the latest research from Which?.