Tighter regulations are required to stop manufacturers claiming products are ‘multigrain’ if “hardly any grains” other than the main wheat component are present in the finished product, says consumer watchdog Foodwatch.
Although high amylose starches are associated with a number of health benefits their use is not widespread in the food industry. The development of new sources like high amylose wheat flour could be set to change this, researchers predict.
Gene-editing technology can be used to remove epitopes – the molecules responsible for inducing coeliac disease in susceptible individuals – from wheat, according to recent research. However, with Europe’s strict GM rules, will this make a dramatic difference...
From a functional, on-the-go apple cider vinegar juice, to a two-ingredient vegan butter, and gluten-free Japanese rice flour for French bakers. FoodNavigator looks at what is trending in Europe's new product development space.
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.
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...
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”.