SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | APAC edition

Sectors > Prepared foods

Bunge commits to deforestation-free palm oil

Agribusiness giant Bunge is the latest multinational company to commit to deforestation-free palm oil supply – going beyond the requirements for RSPO membership.

Mobile apps ‘will take consumer awareness to the next level’, says Mintel

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.

Replace sat fat with linoleic acid to lower heart disease death risk, says review

Higher intakes of linoleic acid may lower the risk of coronary heart disease, according to Harvard review.

dispatches from sial 2014

Veggie NPD isn’t about recreating meat but demonstrating an alternative, says Italian firm

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.

Emotional eating: How do the elderly feel about food?

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.

Challenges remain for salt reduction: Expert forum

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.

Food safety conference

Top food safety threat is antimicrobial resistance

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...

Clean label trumps brands in Europe, says report

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...

Nestlé, Kellogg accused of ‘chaotic’ approach to salt

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.

Ready meal nutrition is pot luck, says new study

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 roadmap: FoodNavigator forum this week

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...

Government policies should pass an ‘obesity test’

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.

Gluten-free foods set to get much healthier

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...

Deeper understanding of flavour complexity will provide richer tastes naturally, says Givaudan

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...

European ready meal market dominated by France, Germany and UK: Report

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.

Researchers develop high fibre ‘super spaghetti’

Italian and Australian researchers say they have developed pasta with the same appearance and taste as regular pasta – but with 20% more fibre.

Gluten-free packaged foods benefit newly diagnosed coeliacs: Study

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.

Wasted potential? FAO review highlights food and feed uses for fish and shellfish by-products

The huge amounts of waste produced from fish and shellfish processing have potential for use in food production and as animal feed, say researchers.

Patent Watch

Givaudan files patent for MSG-free umami

Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).

Marketing meat: On-pack quality and credibility cues vital, say researchers

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.

Nestlé wants all of its children’s range to meet the ‘60/40+’ criteria by the end of 2014

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. 

Reactions to food labels vary by socioeconomic status

A new Greenwich University study on high and low fat food labelling suggests that socioeconomic status affects how people view food labels.

Saudi ready meals market hits $7bn, but growth set to slow

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.

What are the ‘life cycle’ environmental impacts of convenience foods?

Global warming and human toxicity impacts of ready-made meals are up to 35% higher than equivalent home-made versions, according to researchers.

Shocking levels of sugar in UK ready meals, says Which?

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?.

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...