As the European Commission finalises its EU-wide report on so-called dual quality food, JRC director Elke Anklam reveals ‘dual quality’ products have been identified in “some Member States” across the bloc, irrespective of geography.
Wakame seaweed, moringa and lotus root are amongst the ingredients that will help reduce the environmental impact of food production and improve public health, according to a new report published by Unilever-owned Knorr.
As February draws to a close, Nestlé launches recyclable breakfast cereal boxes, Unilever and Ferrero bring Kinder ice cream to the UK, and a Welsh bakery champions historical legends in a range of packaged breads. FoodNavigator brings you the latest...
The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.
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.
Research conducted on behalf of the Beneo-Institute found that Europeans still do not manage to consume the recommended daily intake of fiber, despite being aware that it is key for a healthy digestive system. BakeryandSnacks chats to Thomas Schmidt,...
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.
From an environmentally conscious organic ice cream, to a broccoli and almond flavoured breakfast cereal, and an aloe vera coconut water. FoodNavigator brings you the latest new product development trends in Europe.