A new initiative is underway to develop to supply chain for oil from the African Allanblackia tree oil in food and personal care products by devising a verification scheme for sustainable and ethical trade.
Corporate responsibility is now accepted as a major part of doing business, even when the economic climate is less than ideal. FoodNavigator.com rounds up the main messages of some of the world’s biggest food and beverage companies.
Spirulina, the blue colour from algae used in Nestlé’s Smarties, is one of 10 substances used to colour food that faces an uncertain future as its legal status is scrutinised.
The UK’s Food Standards Agency has unveiled its final recommendations to industry for cutting sugar and saturated fat in soft drinks, confectionery and bakery products, which includes trimming back portion sizes of some products.
France’s Group Casino has pledged to remove palm oil from all its own brand products, starting with 200 by the end of this year, for environmental and health reasons, and use only certified sustainable palm oil in non-food products.
Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new Harvard study.
Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.
The European Parliament has finally voted in rapporteur’s report on the proposed new nutritional labelling regulation, appearing to favour a loose set of general rules. The idea of making traffic light mandatory is out – as is a ban on co-existent national...
A new ranking of major food and beverage companies by their corporate social responsibility is published today, with Unilever, Nestle and Danone occupying the top three spots.
Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.
The EU food industry considers that portion information on the front of packs is helpful to consumers in making food choices, supported by per 100g/ml information on the back of pack.
An investigation into what the term ‘natural’ means for consumers has concluded that manufacturers wanting to position products as natural should use ingredients that have undergone physical rather than chemical processing, process less, and label chemical...
Using conjugates of caseinates from milk and maltodextrin may improve the stability of double emulsions, and lead to a wider acceptance of the technology in a range of food applications.
The board of the UK’s Food Standards Agency has agreed to recommend a new approach to front-of-pack labelling to health ministers, which uses traffic lights and text and GDAs.
Danisco is starting a new four-year research project to investigate potential uses of enzymes produced by spiders, snakes and carnivorous plants as processing aids for food and other industrial uses.
Making a health claim on a product could lead consumers to think it is less natural and less tasty, according to a new study which also puts a dent in the so-called ‘healthy halo’.
The UK’s Food Standards Agency is changing tack over traffic light labels, its preferred scheme for much of the last decade, due to EU regulatory debates and new evidence on consumer preferences.
Corporate responsibility is not just about writing cheques for charity or mitigating impacts, says Nestle boss. It’s about creating value for communities and stakeholders in the long term.
Low-fat dairy products that taste like their full-fat varieties may be formulated with a blend of long and short-chain inulin, says a new study from Spain.
Marks & Spencer’s new sustainability commitments could open up new opportunities for its supplier manufacturers, as it plans to engage its business partners and make sustainability a driver of innovation.
Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
European food labelling must be honest and informative to consumers while not unfairly penalising suppliers from countries outside the EU, Robert Madelin, director general of the European Commission’s health directorate DG Sanco, has argued.
The European Food Safety Authority (EFSA) will host a May summit at its Italian headquarters that will provide a rare opportunity for direct dialogue between stakeholders and the agency’s health claims panel.
The Scottish government is proposing a series of actions to reduce consumption of energy-dense foods as part of a bid to curb obesity in the country, and has not ruled out regulations.
Trans-fat containing margarine and other shortenings used in cakes may be substituted by olive oil without affecting textural properties or flavour and aroma, says a new study from Greece.
Beverage formulators looking at next generation products could harness the sweetening and prebiotic effects of tagatose in acidic drinks, says a new study supporting the stability of the ingredient.
Reduction of meat and dairy intake on climate change grounds would pose nutritional concerns for some nutrients but better public health advice on alternative sources and fortification could bridge the gap, write nutritional and climate experts from the...
Adding the pulp of acai to probiotic yoghurt may boost the shelf-life of probiotic yoghurt, as well as improving the fat profile of the functional food, says a new study.
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
The European Commission has today announced the winner of its contest to design a new logo to appear on all organic food and beverage products in the European Union: a leaf-shaped design from Germany that attracted 63 per cent of the votes.
Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to remove artificial preservatives to tap consumer trends, says a new study.
Formulating snack bars with micro-sized flakes of lentils may boost the folate content of the finished product by 10 per cent, says a new study from Canada.
Less than one-third of European consumers look for nutrition labels when shopping, according to a new study by the European Food Information Council (EUFIC) published in the Journal of Public Health.
Formulating foods with the common hydrocolloid carboxymethylcellulose (CMC) may mask the bitter flavour of health-boosting polyphenols, says new research.
More resources and regulatory support are needed to develop fair trade schemes, says a new opinion from the European Economic and Social Committee (EESC). Approaches should be harmonised where they agree, and their differences clearly communicated.
Pressure to improve the healthy profile of foods focuses too much on the micro and not enough on macro factors that are affecting consumers eating habits, according to food business leaders.
If our planet is to feed a projected population of 9 million by 2050, political will and judgement is needed to manage a confluence of factors that are impacting production, the UK’s former chief scientist has said.
A Food Standards Agency (FSA) survey has found that the overwhelming majority of UK consumers consider one per cent milk to be an acceptable alternative to semi skimmed.
Commercial lasagne produced with reduced salt levels and salt substitutes scored higher on consumer tests than the ‘normal’ salt version, says a new study from Ireland.
Saturated fats in the UK diet are making headlines once more, as the FSA launches the second phase of its consumer campaign to cut down and doctors issue stark warning on the effects of bad fats.
50,000 and counting. We'll probably never know exactly how many perished in the 7.0 earthquake that brought Haiti, quite literally, crashing down last Tuesday, 12th January 2010, just before 5pm. But for those who survived and who make it through...
Consumers are confused about what country of origin labelling actually means, finds a new research synthesis that reinforces the case for greater clarity.
Plans to introduce a new tax on foods high in salt, sugar, and additives in Romania came as a surprise to the food industry, and the full impact will not be clear until after the details are hammered out over the next 10 days.
The artificial sweetener sucralose may work together with glucose to stimulate the release of a protein that promotes a feeling of fullness, says new research from the US.
Consumer power packs a punch when it comes to making food production more sustainable and healthier, says Defra chief, as the government publishes its priorities for changing the food system by 2030.
The CIAA has signalled its priorities for Spain’s six month presidency of the EU, with competitiveness, food information, novel foods revisions, research and sustainability topping the bill.
