Midnight cereal chomping, energy-dense sports snacks and on-the-go breakfast replacements are just some of the trends set to shape the snacking market next year, according to Datamonitor Consumer.
Food and drink manufacturers must emphasise the role of exercise in reducing obesity or risk being sidelined in the debate and hit with stricter regulation, according to new research.
Alternative proteins are a “hot area” of interest and products such as sandwich spreads made with meal worms could be a thing of the future, according to one food trend expert.
A new and extensive review of the associations between food and drink groups and major diet-related diseases will guide the way for future research and policy interventions, say researchers.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
An enzyme in the brain called glucokinase may drive our desire for glucose-rich starchy and sugary foods, according to research in rats from Imperial College London.
Mintel says the presence of nutritionally beneficial compounds could see stevia-based sweeteners of the future that combine functional benefits as well as calorie-free sweetness.
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, snacks and other products.
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 European Palm Oil Alliance (EPOA).
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.
Labour is about to set out its plans for improving public health if elected next year and while tougher regulation can be expected, sugar and fat taxes will not be part of the mix, it has emerged.
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.
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.
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.
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 Salt and Health) chair Graham MacGregor.
Choosing gluten-free food is a lifestyle choice, but there is no evidence that it’s a healthier option for those not suffering from gluten intolerance, say experts.
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 on compliance.
It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true is this notion?
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
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.
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 implicated say their levels fall within current recommendations.
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.
Yildiz Holding's acquisition of UK United Biscuits makes it the world's third largest biscuit player, but now it will have to work hard to find its 'power brand' answer to Mondelēz's Oreos, according to a Mintel analyst.
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’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 years at its Brabrand base in Aarhus, Denmark yesterday.
Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition.
Agribusiness giant Bunge is the latest multinational company to commit to deforestation-free palm oil supply – going beyond the requirements for RSPO membership.
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.
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 clean label in Europe.
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 Mediterranean diet that includes extra-virgin olive oil or nuts may help to reverse symptoms of metabolic syndrome, but cannot be linked to prevention of developing the condition, a long-term study claims.
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.
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 can be improved, and what the future holds.
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 reported.
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 label solutions for convenience foods, says Givaudan.
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.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
Unhealthy foods are being promoted to children in everyday children’s television programmes, new research published in the British Medical Journal suggests.
Eating almonds may reduce the risk of heart disease by increasing levels of the antioxidant alpha-tocopherol in the blood stream, reducing blood pressure and improving blood flow, according to UK researchers.
The more a child is familiar with logos and other images from fast-food restaurants, sodas and not-so-healthy snack food brands, the more likely the child is to be overweight or obese, and to stay that way, say researchers.
