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News > May 2017

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Grill or microwave mushrooms to preserve protein content, say fungal researchers

Microwaving and grilling are the best approaches to preserve mushrooms’ nutritional profile, a study reveals, trumping methods like boiling and deep-frying.

Nestlé to give global Maggi brand a clean label revamp

Nestlé aims to “transform” the global Maggi brand by 2020 by cutting salt, swapping modified starches for simple ones and removing artificial emulsifiers and thickeners, it says....

Time to rethink nutrition labelling, say scientists: Food is not just the sum of its nutrients

It's time to move beyond the single nutrient model that looks only at individual fat, sugar or protein content, say scientists. Foods are eaten whole and so their effect on health...

API completes holographic and embossing site

API has increased its holographic foil and film manufacturing capabilities after completing a £0.5m ($642k) investment at its Livingston facility in Scotland.

LCI adds clean touch to functional bakery ingredients

Limagrain Céréales Ingrédients (LCI) has unveiled LCI Touch, its latest range of functional ingredients focused on clean label.

New oil palms promise highest crude palm oil yields in industry: GAR

A new variety of oil palm developed using traditional plant breeding techniques will increase crude palm oil yields by up to double current levels, says SMART Tbk, a subsidiary of...

‘Flatpack’ food enhances dining experience and saves on shipping costs

Gelatine sheets that transform into 3D shapes when placed in water may provide a means to save on food shipping costs as well as making food more interactive, say a...

Orkla snaps up distribution deal for acrylamide-reducing yeast

Orkla Food Ingredients has inked a deal with Canada's Renaissance BioScience to exclusively produce and sell its patent-pending, acrylamide-reducing yeast Acrylow in Nordic and Baltic countries.

Hasta la Pasta? Italians ditch traditional pasta for alternatives

Sales of traditional pasta in Italy are falling as consumers ditch carb-heavy versions for gluten-free, whole wheat or even next-generation seaweed pasta, according to market research firm Mintel.

One dead in German E. coli O157 outbreak

Germany is investigating an outbreak of E. coli O157 linked to minced meat in which one person has died.

E. coli investigation continues as Ardent Mills expands flour recall

Ardent Mills has expanded a recall of flour as Canadian authorities investigate an E. coli O121 outbreak that has sickened 30 people.

UK food industry faces labour shortfall as Brexit fallout gathers pace

UK food manufacturers faces a shortage in labour skills and manpower fuelled by Brexit and low numbers of young people choosing the sector as a career, say food policy experts.

Take it from Toyota – lean and green can cut costs

Food processors could drive down costs by following the model designed by car manufacturer Toyota in the 1950s, according to a leading supply chain expert.

Tate & Lyle profits jump 85% as weak pound provides boost

British ingredient supplier Tate & Lyle has reported an 85% increase in profit before tax, putting the successful performance down to higher sales, a weak pound and fewer exceptional costs.

Trans-fats' cell death role more direct than previously thought: Study

The action of trans-fatty acids may be more damaging to cells than previously thought, as a study reveals the mechanism by which cell death occurs faster, leading to atherosclerosis, heart...

A lack of political will is stalling action on obesity: McKinsey report author

Europe is struggling to get to grips with rising obesity levels because politicians are distracted by single policies and industry lacks the level playing field that regulation can create, says Richard Dobbs, author of...

Be still my beating heart: Chocolate’s 'anti-fluttering' qualities highlighted

The link between moderate chocolate intake and lower risk of irregular heartbeat may be due to chocolate’s flavanol content, say researchers.

VITAFOODS 2017

Seaweed swell: European interest turns tide in superfood’s favour?

Long considered a staple food in the Far East, seaweed and algae may finally be making gains in Europe with consumers eager to sample a nutritionally superior food with strong...

Clash of the Seitans: Lobbies locked in plant-based stalemate but near EU definition of vegetarian

As Europe’s processed meat lobby presses the Commission to ban vegetarian products from using meat names, FoodDrinkEurope (FDE) and the European Vegetarian Union (EVU) are close to agreeing on a definition...

Does a high-fibre claim on premium ice cream still sound indulgent? Absolutely, says Koupe

Dutch start-up Koupe's high-fibre, high-protein ice cream is more than just a 'healthy' product, says its founder, who aims to compete with premium brands Häagen-Dazs and Magnum.

FoodDrinkEurope calls for industry action on better nutrition

Industry association FoodDrinkEurope (FDE) is launching a call for action to improve diets and promote nutrition and health across the continent, saying there is no "silver bullet" for obesity....

Meat-analogue switch could meet greenhouse gas targets, study suggests

Substituting beef for green beans has more of an effect in reducing greenhouse gases than placing restrictions on vehicle use or manufacturing processes, a study has found.

Popcorn in rude health, problems for pasta and bad news for bread: Mintel analyses Britain's shopping basket

Healthy snacks are rising stars but fears over hidden salt and sugar is hitting pasta sauces while post-Brexit price rises are still keeping shoppers up at night, according to Mintel’s annual British...

Rising butter price stirs up discontent in bakery and pastry sector

The price of butter has risen sharply in the past year raising concern in the bakery and pastry sector globally.

Confectionery industry can go beyond RSPO palm standards, says Palm Done Right

Confectionery firms can go further than RSPO standards by sourcing organic palm oil that meets the standards of Palm Done Right, claims the developer.

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