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Sectors > Prepared foods

Ingredient origin labelling should remain voluntary under FIC regs, say suppliers

Food Information for Consumers (FIC) legislation should allow manufacturers to choose whether to label ingredient origins to avoid costly, complicated and unnecessary changes, say suppliers.

News in brief

Unilever to split off spreads division, but denies it's preparing for an exit

Unilever is planning to set up a standalone business unit for its North American and European spreads, prompting speculation that it is planning a spin off - something bosses have...

Gluten-free prospects: Finnish project highlights faba bean potential

Finland’s VTT research centre has developed processing technologies and recipes for the faba bean – up to now little-used in human food – which deliver high-protein, gluten-free alternative breads, pasta,...

Palm oil: Health and sustainability are linked in consumers’ minds

Palm oil is subject to several consumer concerns – its sustainability and health impacts in particular – but these need to be addressed together rather than separately, according to the...

Petition to limit palm oil attracts more than 50,000 signatures

More than 50,000 people have signed an Italian petition to limit the use of palm oil in processed foods, organised by food news and campaigning organisation Il Fatto Alimentare.

Moving away from meat: Support needed to change behaviour

One in five British consumers is eating less meat than a year ago, but efforts by the public to reduce meat consumption are largely unsupported by governments and the food...

‘Palm oil free’ products could face legal challenge, say lawyers

Food manufacturers and palm oil producers could have a legal case against companies labelling products ‘palm oil free’, according to Paris-based lawyer Anne Bourdu.

Nutrition labelling requires ‘appropriate’ reference amounts: Consumer study

Consumers are generally able to use nutrition labelling systems to identify more and less healthy foods, but the use of different reference amounts may be confusing, say researchers.

'Quiet’ salt reduction is vital – but gourmet salt growth may stifle industry efforts

Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.

ICN2 'framework' document outlines action plan for better food and nutrition systems

The UN Food and Agriculture Organisation (FAO) and World Health Organisation (WHO) have published a 60 point plan as part of a ‘framework for action’ to improve global food and...

Clear guidelines needed on potassium-based salt replacers, says CASH chair

The UK’s Department of Health should establish clear guidelines on potassium-based salt replacers and back down from its current recommendation for a complete ban, according to CASH (Consensus Action on...

How important is saltiness when reducing salt?

Many different approaches have been taken to reducing salt, from mineral-based salt replacers to gradual reduction to alter consumer preference – but some ignore salty flavour altogether.

News in brief

Ulrick & Short introduces starch-based meat glaze

British starch specialist Ulrick & Short has developed a glaze for meat products and pies, which it claims can cut costs compared to other available glazes.

Mediterranean, vegetarian or pescetarian: Which is best for health and the environment?

The global drive toward more meat and dairy consumption could increase diet-related disease and boost greenhouse gas emissions by 80%, but other dietary patterns could provide answers, claims a study...

Mandatory salt reduction could save more in healthcare costs: Study

Mandatory salt reduction may save more in healthcare costs than the current voluntary system, say the authors of a study published in Value in Health.

UN helps RSPO strengthen palm complaints platform

The United Nations Environment Programme (UNEP) and the Roundtable on Sustainable Palm Oil (RSPO) have partnered to raise awareness on sustainable palm oil and strengthen frameworks like that for complaints...

Manufacturers urged to develop ‘tasty’ protein-enriched foods for the elderly

Researchers have urged food producers to develop good tasting protein-rich products that are based on foods that the elderly already regularly consume.

News in brief

Nestlé seeks partners for Davigel

Nestlé has said it is seeking partners for its European frozen and chilled foods subsidiary Davigel.

Not the only culprit? Celiacs react to non-gluten wheat proteins

Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.

Innova predicts top ten food trends for 2015

Innova says that transparency in labelling, new protein sources and a focus on texture are among the top trends to look out for next year.

Dispatches questions child safety of arsenic levels in rice crackers and Rice Krispies

A Channel 4 investigation into inorganic arsenic levels in rice has questioned the safety of products aimed at children like rice cakes and Kellogg's Rice Krispies - although all companies...

Unilever R&D searches out new ways to quantify thickeners in foods

A new strategy to identify and quantify the levels of polysaccharide used to structure food has been developed by a group of Dutch researchers led by industry giant Unilever.

Water challenges could restrict business growth, major companies predict

More than four-fifths of food and consumer goods companies say that water poses a fundamental risk to their business, according to a new report from CDP.

What is palm oil’s economic impact in Europe?

The palm oil sector makes a clear contribution to the economies of producer countries – but it also contributes to the economy in importing markets, according to a new report.

DuPont: ‘We will launch 4000 products by 2020’

DuPont’s nutrition & health division will play a big part in the launch of 4000 food-related products in the next six years, its chief said as the company celebrated 50...

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