Fats and oils are no longer shunned as the dietary bad guys they once were – as long as they are used in moderation. So where does the science stand on the use of fats and oils in the diet? Which are the most sustainable? And why is it so difficult to...
Despite becoming “a bit of an elephant in the room”, indulgence still plays a large part in decision-making processes at retail level, the creator of new British milkshake brand, Mr Sherick's, has claimed.
The Irish Dairy Board (IDB) has invested €20m ($27m) in a dairy manufacturing and technology facility in Saudi Arabia, “to access the important dairy growth markets in the Middle East and North Africa region, supplying the Islamic Halal market segment”.
Country of origin labelling is among the top concerns for the European fats and oils industry, according to FEDIOL, the federation representing the European vegetable oil and proteinmeal industry.
With huge consumer and political pressure to reduce levels of 'bad fats', and soaring demand for healthier foods containing 'good fats' like omega-3's, FoodNavigator asks why we can't simply switch the two.
Halloween confectionery sales are expected to grow in line with the overall market in Europe, but there are notably differences among EU countries, according to industry association Caobisco.
Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.
Nestlé has removed claims from its Nesquik UK website after investigation from the UK’s Advertising Standards Authority (ASA), although the ASA has not upheld a complaint.
Our quest to search out the reasons behind food recalls this week takes us to USA, Canada, Ireland and England where we find early spoilage, allergy concerns and plastic findings prompting action.
A centralised standard for halal products in Europe is needed to combat the "really chaotic" current situation, according to a professor who has written extensively on the topic of halal regulation.
Never mind that insects have protein levels comparable chicken or beef, are low in cholesterol, high in omega-3s and essential minerals like iron; or that they require a fraction of the land, water and emissions to produce compared to traditional livestock:...
The possible risks - and benefits - of eating different dietary fats is one of the most hotly debated and controversial areas in our industry. So just where do we currently stand?
Arla Foods Ingredients (AFI) has unveiled the latest addition to its Nutrilac range – a whey protein ingredient designed to overcome the viscosity issues experienced when increasing the protein content of standard spoonable yogurt and yogurt drinks.
Three out of seven strains of Salmonella from an outbreak that has sickened more than 300 people are resistant to multiple antibiotics, said the US Centers for Disease Control and Prevention (CDC).
Russian veterinary watchdog Rosselkhoznadzor is strengthening the fight against foot-and-mouth disease (FMD) to prevent massive losses in the country’s livestock industry, according to head of the service Sergei Dankvert.
Polish experts have claimed that the ban on meat exports from Poland to Russia was caused by the actions of a number of other European countries, which are regularly supplying sub-standard products to the international market, and have thus cast a shadow...
The European Union’s (EU) food and feed safety rapid alert network (RASFF) has warned of continued detections of salmonella contamination in imported meat and meat products across Europe.
Croatia’s meat sector has started reaping the benefits of the country’s European Union (EU) accession in June, with officials lodging papers to ensure EU geographical indication for the Baranjski ‘kulen’ (sausage) from the Baranja region.
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.
The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.
Increasing demand for specialised yeast to improve food and drink quality are driving rapid growth in the global yeast market , which could grow 75% on 2010 levels to reach $5.1bn by 2016, according to a new report from MarketsandMarkets.
Adherence to a Mediterranean diet may contribute to the prevention of a variety of conditions linked to the aging brain, including cognitive decline, depression and stroke, say researchers.
Market research firm RTS Resource says natural highs, one-step convenience, foraged ingredients, flavour-full benefits and next generation proteins are the five key food and drink trends to watch in the future.
Obese women who are given additional soft drinks in their diet voluntarily respond by reducing other calories consumed, according to new research backed by Sugar Nutrition UK.
It’s Fresh! has won a slice of a €5m ($6.5m) investment to advance its technology which absorbs and locks ethylene gas, a natural plant hormone to slow the ripening and decay of fresh fruit and vegetables.
By Katherine Rich, CEO of the New Zealand Food & Grocery Council
A new theory that seems to be gaining momentum on the obesity front is food addiction. Apparently the world’s expanding waistline is as result of so many of us being addicted to food.
One of the largest chicken producers in Saudi Arabia has teamed up with one of Europe’s leading multi-material packaging manufacturers, LINPAC Packaging, in a new deal that looks set to have great impact on both the companies’ presence within the region,...
Food plays a huge role in Middle Eastern society, from celebrations to hospitality and pleasure pastimes, and consumer demand is booming across the region.
The process of enforcing Saudi Arabia’s aim of employing more nationals in the private sector has had an unexpected effect on the Haj food industry this year.
Last week, after ThomasNet's R.P. Siegel quoted an LNS Research blog post in his article, "Is OEE An Effective Metric for Assessing Industrial Production?" we decided to ask our followers on Twitter for their thoughts on the topic. The...
A food industry pledge to reduce the saturated fat content in a range of foods is a ‘bit of hype’ and will fail to change diets unless more companies sign up, according to trustee of the National Obesity Forum Tam Fry.
Consumers may only benefit from nutritional labelling schemes that use reference point information at the nutrient level, warn researchers who find that only this information can have a 'significant' impact on evaluations of healthfulness.
The European group that represents manufacturers of milk products aimed at 1-3 year olds has welcomed last week’s European Food Safety Authority (EFSA) opinion, even though it essentially rejected toddler milks in favour of more regular foodstuffs.
Russia could become more open to meat imports than ever before following the sudden departure of the country’s chief sanitary inspector Gennady Onishchenko, according to experts.
A common genetic variant that affects 1 in 3 people could significantly increase the risk of developing colorectal cancer from the consumption of red meat and processed meat, according to new research.