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.
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...
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.
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.
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.
