I think everybody agrees that in vitro production of meat could have big potential in solving world hunger. But the technology will not be to everybody's tastes ... and until the technical challenges of flavour are addressed I imagine it will be...
There’s a marketing experiment going on in the yoghurt aisle. Two yoghurt brands recently have positioned themselves as ‘yoghurt for men’. Is ordinary yoghurt really so girly?
Insects are being touted as one answer to an upcoming global protein gap – in Europe, there’s just the niggling ‘disgust factor’ to get over. But why scuttle before we can walk? Let’s talk options.
Last week, the UK introduced a voluntary front-of-pack nutrition labelling system combining GDAs with traffic light colours. The European food industry is up in arms – but it has no good reason to be.
It’s boom time for makers of natural ingredients, from colours to flavours to hydrocolloids…or is it? Despite widespread demand for all things natural, some ‘natural’ ingredients still aren’t acceptable to consumers – so when does ‘clean label’ need to...
Now that the dust has settled on the health claims submission process we should all be very clear on the rules of engagement. Well kind of, says Nigel Baldwin, chief consultant in Intertek’s European office.
It doesn’t matter if you have the best intentions in the world if your customers think your intentions are rotten - and more and more often, consumers are saying they view Big Food in the same way as Big Tobacco.
"They are scientists performing a very difficult task, as instructed by EU law makers."
Last week NutraIngredients was one of 10 organisations invited to observe the European Food Safety Authority (EFSA) health claims panel in action for a day at its Parma, Italy, base.
Whether you are ‘pro’ or ‘anti’ genetic engineering has become a divisive political issue, but remember that we are talking about technology; it shouldn’t be an ideology.
Can we feed nine billion people by 2050? Only if we embrace the principles of open innovation, says Jeff Bellairs, senior director of the General Mills Worldwide Innovation Network (G-WIN), in this exclusive article for Foodnavigator-USA.com and FoodNavigator.com.
By Hannah Arnold, nutrition and scientific affairs executive, IGD
Many food companies are promoting smaller portions and reducing the size of existing products as part of a plan to reduce overall calorie intake – but is this the most effective approach?
Acrylamide is a recognised carcinogen that we’ve known is in our food at dangerous levels for a decade. Today, the food industry has tools to mitigate it, but uptake is slow.Industry, beware. This is how scandals are made.
The much debated launch of a consistent ‘front-of-pack’ nutrition label is currently the talk of the food manufacturing and retail industry, writes Ian Pickett, joint founder of specialist recruitment agency Drayton Partners.
