Audiocasts

Change to novel foods rules may open door for raft of new fruits … and health claims

New ‘traditional use’ system could be source of new 13.1 claims

Change to novel foods rules may open door for raft of new fruits … and health claims

By Nathan Gray

Simplification and centralisation of the European novel foods process means applications based on traditional use will soon be allowed – Resulting in shorter and cheaper routes to market, and the potential for using new fruits and juices that could come...

Soup-to-Nuts Podcast: Confections hold steady in face of war on sugar

Soup-to-Nuts Podcast: Confections hold steady in face of the war on sugar

By Elizabeth Crawford

Despite significant headwinds generated by the escalating war on sugar and increasing consumer preferences for healthy products, the confectionery industry is holding its own with sales climbing 1.2% in the last year to reach a whopping $25 billion, according...

Will the tax encourage companies to reformulate? Pic: iStock

UK sugar tax: The big questions

By Rachel Arthur

The UK has announced a tax on sugar-sweetened beverages. But how hard will it hit the industry? How effective will the tax be at tackling childhood obesity? And could the tax be extended to other food categories? We take a look at the big questions surrounding...

FiE 2015: Our best bits

FiE 2015: Our best bits

By Niamh Michail

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference programme and talks on industry insights.

Fagg: 'There's going to be a lot more volatility in exchange rates'

Prepare for pre-recession spend – top economist

By Nicholas Robinson

Food manufacturers should prepare for a positive three years ahead, as the changing economy prompts consumers to spend at pre-recession levels, a leading economist has said. 

Consumers' are more open to alternative proteins

Health Ingredients Europe

New proteins are creeping on trend

By Nicholas Robinson

Alternative proteins are a “hot area” of interest and products such as sandwich spreads made with meal worms could be a thing of the future, according to one food trend expert.