Cert ID Europe has introduced a certification programme to confirm that sunflower lecithin does not contain traces of soy.
The organic French yoghurt brand Vrai has been forced to pull one of its yoghurts after consumer pressure weighed in on its (legal) decision to use a non-organic aroma.
Ingredion has introduced its natural foaming agent for non-alcoholic beverages, fruit syrups and cordials derived from Quillaja saponaria (the soapbark tree) to the European market.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are...
Former Coca-Cola executive Sophia Nadur insists the UK market is ready for her low calorie whole leaf RTD tea brand Tg, which she says is markedly different from what she...
Drinking a cup of beetroot juice every day can ‘significantly lower blood pressure’ among patients with high blood pressure, according to a study in the journal Hypertension.
Despite challenging times in the ingredient business there exist excellent opportunities particularly for mid-sized ingredient firms, concludes Nordic strategy and marketing agency Invenire. Analyst Patricia Wiklund unpicks key trends from...
Parents often make unhealthy choices as a result of misleading initial impressions from front-of-pack information, according to new research.
Zenith International's 2015 Global Soft Drinks Congress has the theme 'Thirst for Change', and its program includes leading players such as Coca-Cola, Pepsico, Talking Rain and the American Beverage Association.
The MD of Danish ‘fine waters’ brand Iskilde insists that such products cannot be both ubiquitous and exclusive and believes that ‘less pure’ waters are often the most interesting.
It’s time to get out our crystal balls and predict the hottest trends in the European food and drink sector for the year ahead. What’s in store for 2015?
Dr Pamela Byrne, currently director of regulatory policy and intelligence for firm Abbott Nutrition, is to become the new chief executive for the Food Safety Authority of Ireland (FSAI).
Waters connoisseur Michael Mascha believes hydration alone is boring and believes that premium water brands should push their epicurean credentials to emphasize distinctive terroir and taste.
From spice to unusual flavour combinations, Canadean reveals its predictions of the biggest trends in food and drink in the year ahead.
The Malaysian government says it is assessing what action it should take to address ‘no palm oil’ labels in France and Belgium, the legal grounds for which have come under...
Abu Dhabi-based food and beverage giant Agthia Group says the bottled waters industry faces a challenge to persuade UAE consumers to swop soft drinks for water as a ‘natural rehydrator’.
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.
PureCircle has launched a new stevia blend called Sigma-D to target non-fermented, sweetened dairy drinks and other dairy products in what it says is a breakthrough category specific launch.
David Thorrold, CEO of the world’s largest monk fruit extract supplier BioVittoria insists the sweetener can complement rival stevia to achieve a better-tasting product – as the experience of successful...
Sibberi tells BeverageDaily.com it has plans to launch the first UK-based birch water brand online in December 2014 and says preservation difficulties have slowed the segment’s take-off to date.
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...
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.
Wine Vision 2014 brought together the glitterati of the wine world - including the likes of Moët-Hennessy Estates and Wine president and CEO - Jean-Guillaume Prats - to discuss issues...
DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the possibilities its enzyme to create gluten-free beer offers.
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.