Ethnic flavour profiles from Africa and the Caribbean, eastern flavours and citrus varieties will attract increased interest in food and beverage R&D this year, predicts ingredients supplier and consumer foods business Kerry Group.
‘Shrinkflation’ – cutting the size of a product without changing its price – was again in the news this week, following a report from the UK Office of National Statistics (ONS) highlighting the phenomenon.
MEPs have voted to fine companies marketing ‘dual quality’ food up to €10m, or 4% of the trader’s annual turnover, in a bid to protect consumer rights.
French algae ingredients supplier Algaia wants to expand the European market for algae-based products. CEO Fabrice Bohin speaks to us about the region’s potential and runway for growth.
The fast and furious dismissal of straws by food service and consumers in 2018 was only the beginning of the end for single-use plastic packaging, which analysts with Euromonitor International predict will accelerate in 2019.
Tens of thousands of protesters took to the streets of Berlin on Saturday (19 January) to put pressure on political leaders to promote climate smart agriculture, higher animal welfare standards and farming practices that promote biodiversity.
The Meat Industry Association (MIA) and Beef + Lamb New Zealand (B+LNZ) have welcomed Prime Minister Jacinda Ardern’s announcement that a Veterinary Agreement between the UK and New Zealand has been signed.
The Norwegian Consumer Council has criticised food manufacturers after eight out of ten bread products sold in Norway were found to be mislabelled, including errors in ingredients and allergens lists.
Another chocolate and hazelnut spread enters the market, organic rice varieties come to Germany, and experts pick which snacks best match our wines. FoodNavigator looks at what is trending in new product development.
Following a six-year absence, Argentina’s Ministry of Agriculture has revealed it will ship its first 25 tonnes of boneless beef to Tunisian agribusiness Farah.
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
The UAE Cabinet has implemented a blanket ban on the advertising of infant formula and other infant nutrition products, including follow-up formula and complementary foods.
In addition to being 'on-trend', sprouted quinoa flour can improve the taste, texture and nutritional quality of gluten-free baked goods, according to Argentinean researchers.
A greater awareness of nanotechnology – understanding and exploiting materials at the atomic and molecular level – could offer food innovators a useful tool to drive R&D, Professor Kathleen Groves, a Fellow at the Institute of Food Science and Technology...
The European Consumer Organisation (BEUC) has again called on the European Commission to stop the food industry from making misleading health claims through the introduction of nutrient profiles. According to the BEUC, the move is a decade overdue.
Trends pieces are nothing new, particularly as we begin a new year, with publications looking to be first to report the latest fad. The food industry is no different, with goat meat being touted as the next big thing.
EHL Ingredients says it is working hard to fulfil orders for UK customers after adverse weather in India and the Czech Republic damaged cardamom and poppy seed crops.
A top science professor has made headlines by claiming the EU Single Use Proposal to restrict packaging and other items for serving food will increase the risk of E. coli, Listeria, Campylobacter and other foodborne viruses.
The EAT-Lancet Commission has issued the world’s first scientific targets for a healthy diet that places food production within planetary boundaries, calling for reduced consumption of animal protein, ultra-processed food and added sugar.
Unilever and Nestlé’s initiatives in palm oil sustainability and animal welfare have helped rank the corporates among the most praised by non-government organisations.
Industry can help combat children’s food poverty by lowering the price of healthy products and readdressing their market strategies, says think tank chief.
The international meat industry has hit back at a new report suggesting that red meat intake be halved in order to improve health and ensure a global food system.
Start-up brand GATO & Co, which makes indulgent desserts, has been praised for its great taste while keeping the sugar content down. (They rely on the natural sweetness of high-quality ingredients, which means their puddings are 40%-50% lower in sugar...
‘This is the first time a coffee extinction risk assessment has been made – and the results are worrying’
New research shows that 60% of all wild coffee species are under threat of extinction due to climate change, deforestation, and fungal pathogens and pests. Furthermore, wild Arabica coffee – the origin of the world’s most popular coffee – is now categorised...
Barilla’s chocolate hazelnut spread is palm oil-free, contains less saturated fat than Nutella, and according to Euromonitor analyst Emil Fazira, threatens Fererro’s stronghold in Italy’s bread spread market.
The health benefits of fibre are becoming more widely discussed and consumers say that they want to eat more of it. But while foods like fruits, vegetables and grains are fibre rich, most of us are still struggling to eat as much as we should. Fibre enriched...
High fibre claims are a natural fit for bakery manufacturers working to meet growing demand for products with positive nutritional associations. What grains and ingredients have most potential?
Following last night’s historic defeat in the House of Commons for the Government’s Brexit deal, representatives of the UK food and farming sectors urge policy makers to indicate what the alternatives are. We take a look at what the result means for business....
Dutch start-up Koupe makes a sugar, fat and calorie-reduced ice cream with added protein and fibre, which founder Jaco Pieper says appeals to “people that love ice cream, and are looking for additional health benefits”.
Following the UK’s Parliament voting against Prime Minister Theresa May’s Brexit plan, the British Poultry Council has urged the Government to pull the plug on the Brexit project.
Responding to shifting definitions of ‘value’, private label ranges are increasingly focusing on delivering affordable premium products. This is making it harder for branded food makers to justify their price premium.
The South African red meat industry has reported serious losses following a ban on exports from neighbouring countries due to confirmation of a foot-and-mouth disease (FMD) outbreak.
Increased intake of fibre and wholegrains has been associated with a reduction in body weight, cholesterol, and non-communicable disease – the “main killers” of today, says researcher.
Spanish meat firm Incarlopsa has made an “important step” in its internationalisation strategy by acquiring a majority stake in US Iberian pig company Acornseekers.
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
Maqui berries, casein hydrolysate and cacao pulp juice are amongst the foods subject to a consultation process that forms part of new EU regulation designed to improve conditions when bringing new and innovative foods to the market.
Finnish food manufacturer Fazer has announced plans to build a €40m production plant for in Lahti, Finland. “We want to be a forerunner in value added grain-based products”, says CEO.
Denmark’s advisory board for the ingredients industry has issued recommendations to the government, detailing how to “reap the industry’s large growth potential up to 2030”.
A compact scanning device that determines the freshness of food in supermarkets is under development in Germany, where the Bavarian government is tackling food waste.
Givaudan has opened a new technical centre in Casablanca, Morocco, to serve the local market. FoodNavigator speaks to Antoine Khalil, commercial head flavours Africa & Middle East, to find out about the benefits of going local.
The use of microalgae to produce a new fatty acid that combines both linoleic acid and eicosapentaenoic acid could herald a revolution in 'designer triacylglycerols' with tailored health benefits, say researchers.
As the British House of Commons prepares to vote on the European Union (EU) withdrawal agreement negotiated by UK Prime Minister Theresa May, the Irish beef sector has been warning that a no-deal Brexit would cause chaos and dramatically undermine Ireland’s...
UK-based animal welfare charity the RSPCA has pleaded with the EU Commission to reduce journey times for live exports after stopping a lorry full of calves from sailing overseas in Ramsgate, England.
To what extent do food labels encourage healthier eating? A study led by researchers from the Friedman School of Nutrition Science and Policy at Tufts University assessed the effectiveness of different types of food labels on consumers’ eating behaviors....
