Sugar-sweetened and sugar-free beverages produce similar satiety in children, says a new study that challenges the oft-quoted hypothesis that artificially sweetened drinks make people crave sweeter foods or serve as an appetite stimulant.
Corn oil may have significantly greater effects on blood cholesterol levels than extra virgin olive oil, due in part to the natural cholesterol-blocking ability of plant sterols, according to new research from Biofortis, the clinical research arm of Merieux-NutriSciences.
Nestlé is in the 10 best global firms for corporate responsibility (CR) reporting, according to an independent survey published by audit, tax and advisory company KPMG.
The Spanish advertising authority, Autocontrol, has accused Unilever of misleading advertisement of its Flora pro-activ spread by failing to include a statement stipulating target audience and conditions of consumption of the cholesterol-lowering product...
The European Food Safety Authority (EFSA) has completed a major review of aspartame’s safety, and has concluded that the sweetener is safe for the general population at current consumption levels.
Hydrocolloids expert Dennis Seisun has just returned from his third annual visit to Jodhpur in India to check on the guar crop there, and reports “in a nutshell, a huge crop – larger than there’s ever been”.
US and European meat processors and retailers have made “noticeable improvements” in their farm animal welfare management and reporting, according to a new report.
Consumers are looking for foods and drinks that influence how they feel, whether that’s a drink that helps them sleep, or an indulgent ice cream. Mintel’s global food science analyst Laura Jones explains.
A growing awareness about healthier foods and lifestyle diseases like diabetes and an expanding expat population are fuelling demand for organic food products in the Middle East.
UK retailers like Morrisons’, Sainsbury’s and Tesco are backing an international ‘responsible’ fish oil certification earned by 100 processing factories in 9 countries and representing 40% of global fish oil and fishmeal outputs.
Foods may taste better when they carry eco-friendly labels – at least for consumers who are concerned about sustainability, according to a study published in PLoS ONE.
Despite ever-growing consumer demand, when it comes to low fat reformulation a number of key challenges remain - and industry cannot take a 'one size fits all' approach.
The European Cococa Association (ECA) is campaigning to exclude cocoa and cocoa semi-finished products from voluntary and mandatory origin labelling foreseen in mooted EU legislation.
The Beef Working Group, which includes McDonald’s Europe, Unilever and Vion Food Group, will meet in Paris on February, 24, to discuss principles from the SAI Platform (Sustainable Agriculture Initiative).
A new sector-specific engineering degree at Sheffield Hallam University in the UK aims to tackle the current skills gap in food engineering, with the first students starting next year.In this guest article, director of employment and skills at the Food...
Food & Water Watch has questioned the Salmonella reduction figures given by the US Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) in its plan released this week.
Northern Irish beef farmers have described Singapore’s decision to allow UK beef imports as an “excellent marketing opportunity” for their quality grass-fed Northern Irish beef.
An ‘unusual’ increase in the number of Salmonella Mikawasima infections has been found in European Union (EU) countries since September 2013, according to a report.
Using cultures and enzymes taps into consumer demand for natural foods, while providing ways to reduce salt, fat and sugar in dairy products, according to Chr. Hansen.
In many cases, it's no longer enough for a food colour to be natural: Increasingly companies are seeking colouring foodstuffs, concentrated from foods themselves. FoodNavigator explored the evolving natural colours sector at FIE in Frankfurt.
Unilever will reduce its number of stock-keeping units (SKUs) by 30% by the end of 2014, delegates were told at the firm’s investor seminar in London on Thursday.
The trend for high-protein products is gathering pace globally, with more than 10% of new launches using protein claims, as a softer approach to health moves the industry away from probiotic claims, according to data from Innova Market Insights.
A Salmonella action plan on how to address the problem in meat and poultry products is predicted to reduce the number of illnesses per year by more than 4,000.
The European Commission has defended its decision to nominate four food industry experts to EFSA’s managing board, saying that EFSA’s founding regulation states four out of the 14 board members should represent “consumers and other interests in the food...
The European Union (EU) has cut its budget for fighting animal diseases from €199m this year (2013) to just over €160m for 2014. While the European Commission has not explained the reduction, it comes as the EU embarks on a new medium-term budget cycle...
Tight supply of raw materials is affecting many hydrocolloids and prices are likely to rise as a result, according to hydrocolloids expert Dennis Seisun.
The journey to find the reasons behind food recalls this week takes us to USA, Ireland, Canada, Australia and Germany where we find allergen concerns and incorrect labelling prompting action.
While many questions remain about the Food Safety Modernization Act, one industry expert advised that the time to start putting plans in place is upon us.
We gave the European food industry a check-up at this year’s Food Ingredients Europe (FiE), talking with some of the industry's top ingredients players about EU health claims, economic recovery and how to remain competitive on a global stage.
The US Food and Drug Administration (FDA) and the Association of Food and Drug Officials (AFDO) have partnered to award grants to meet certain standards.
The flavors of India and Central and South America will have a big impact in 2014, as will consumers’ growing fascination with chiles, according to McCormick & Co. Inc.’s 2014 Flavor Forecast.
