Connecting subtle cues consumers use to judge the quality and taste of a food with the context in which they experience those cues can help companies more closely align their products with consumer expectations, new research shows.
While there are currently five recognised 'basic tastes', there are likely to be ten basic categories of odour - and identifying them could benefit industry, according to a new study.
Thousands of nutritionists gathered in Granada, Spain, last week for the 20th International Congress of Nutrition. It was a huge event with eight simultaneous streams of seminars over a full week.
UK food and non-alcoholic beverage exports are up by 2.5% after a disappointing first quarter, according to a report by the UK’s Food and Drink Federation (FDF), yet industry must do more to stop from "slipping behind".
Mondelēz International invested in a European-wide revamp of its regional gum brands this year and the agency involved said consistency demands were the biggest challenge.
Enhancing lamb flavour through diet and salmonella control in pork are among projects to be undertaken by Irish research bodies as part of a €6m investment aimed at boosting the sustainability and competitiveness of the agri-food sector in the Republic...
A survey of members of the Slow Food movement has revealed 90% feel that animal welfare is not given enough attention across the world and half feel the movement should campaign on the issue.
The long term consequences of foodborne infection need further studies, according to the lead author of a review article looking at the latest threats and emerging issues.
Abigail Storms, global marketing director, sweeteners and beverage, Tate & Lyle, insists Splenda sucralose perfectly suits liquid water enhancers as an emerging European category, against the backdrop of success for products such as Kraft Foods'...
Understanding and behaviours on salt consumption differ hugely from market to market across the globe – something manufacturers must take heed of when reducing levels, researchers warn.
European dietary strategy should be adapted to its ageing population, the EU-backed NU-AGE project told the International Congress of Nutrition (ICN) in Granada, Spain, this week.
The horsemeat crisis was good for business because it made shoppers consider the provenance of their food more than ever before, says posh ready meal entrepreneur Charlie Bigham.
GreenPalm has announced the first certified trade of palm oil by-product for feed use, hailing the development a triumph in supply chain sustainability for food manufacturers.
United Biscuits has revealed its UK Christmas cake range – including some old favorites like Jamaica Ginger Cake and Galaxy Mistletoe Kisses, along with a new Irish cream cake bar. The UK firm hopes to tap into the lucrative Christmas cake category that...
Irish bacon producer Dew Valley has been awarded a new contract to supply an annual 36 tonnes of cooked bacon to McDonald’s for sale through the fast food chain’s 84 Irish outlets.
Birko’s Beefxide intervention has received additional approvals for use as an antimicrobial processing aid on unskinned livers and other organ meats, without the need for a drain time between application and packaging.
Leading Danish food companies have joined with universities and regional government in an effort to highlight Denmark’s world-class food industry innovation – setting it on a par with The Netherlands’ Food Valley.
Yeast manufacturer Yeastock has introduced a yeast extract in Europe with a high level of free glutamic acid, for enhancing tomato, capsaicin or dairy flavours, among other potential applications.
Weight management is not as simple as the ‘calories in, calories out’ model of energy balance, claim researchers at the International Conference of Nutrition (ICN) in Granada, Spain.
Our quest to search out the reasons behind food recalls this week takes us to UK, USA, Canada, Greece and around the EU where we find undeclared allergens, uninspected ravioli, E.coli O157, histamine level concerns and a spate of Salmonella findings prompting...
While building muscle may take centre stage for protein ingredients, there is a mass of potential health benefits from increasing protein intakes, and increasing satiety may be the next big thing.
Arla Foods Ingredients (AFI) has developed a way to deal with acid whey waste from strained yoghurt manufacturing, transforming it into other value-added dairy products.
The UK Food Standards Agency (FSA) has called for research tenders to help identify how vacuum and modified air packaging (MAP) will affect the growth and survival of Listeria monocytogenes.
Warren Buffett famously once warned: “It takes 20 years to build a reputation and five minutes to ruin it. If you think about that, you'll do things differently.”
Many major food companies are slowly improving their sustainability policies but all still have a long way to go, according to an updated ‘Behind the Brands’ sustainability report from Oxfam.
Greencore’s “resilient business model” means the food manufacturer is poised for growth, with its Food to Go business remaining the driver, says City analyst Panmure Gordon.
Döhler has launched an open innovation platform, including funding and equity options for those with truly innovative ideas who may be lacking the cash to bring them to life.
The FAO has issued a toolkit for reducing food waste, as it reveals the direct economic cost to food producers stands at $750bn (€561bn) a year, in a new report.
The Food and Drink Federation (FDF) is developing the UK’s first food engineering degree in response to a “scary” shortage of young people and women in food science.
Israel-based company Salt of the Earth has introduced a reduced-sodium salt, coloured with fruit and vegetable extracts, intended to help children learn to reduce the amount of salt they add to foods.
Trust in food manufacturers and retailers is lower than for any other actors in the European food supply chain, including farmers and regulators, according to research presented at the FoodRisC conference in Brussels last week.
Environment secretary Owen Paterson is taking the fight against fake whisky to Moscow this week in a bid to to protect Scotch whisky from counterfeits.
Roquette is set to introduce high lipid algal flours as ingredients in bakery, sauces, beverages and prepared meals, to reduce fat, replace common allergens and cut costs.
Campylobacter and shiga toxin/verotoxin-producing E. coli infections increased over a four year period according to the European Centre for Disease Prevention and Control (ECDC).
