Nestlé announced it closed its joint venture with the Indofood Group last month, while PepsiCo reiterated its stance to not source palm oil – either directly or indirectly – from the company and its subsidiaries, purportedly linked to deforestation and...
Heads of state and global governments came together last week with a commitment to tackle non-communicable diseases (NCDs), such as obesity and diabetes. The food sector has welcomed the initiative but health campaigners warn the measures ‘lack ambition’.
French trade group ANIA has reacted angrily to the parliamentary report last week that called for tough measures to make 'ultra-processed' food healthier through stricter regulations.
Fresh consumer research demonstrates the ongoing importance of the clean label trend and suggests that the ingredients list trumps both the brand and product description in motivating purchase.
A French parliamentary report, voted yesterday, calls for a raft of measures to make processed and 'ultra-processed' food healthier, from maximum limits on salt, sugar and fat to caps on the number of additives used per product.
The UK government has appointed David Rutley, who previously held senior executive positions at PepsiCo and Asda, minister to oversee and protect food supplies during Brexit amid fears of a no-deal scenario.
French start-up CarréLéon has created a culinary aid that blends cocoa butter and vegetables in a bar that consumers add to sauces and other dishes to make them more healthy and tasty.
Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.
UK start-up DVees is on a mission to bring West African flavours to Western Europe, starting with a hibiscus-infused drink and range of condiments. "You can find West African food if you look for it, but it's not accessible or beautifully presented,"...
The food industry's Evolved Nutrition Label (ENL) showed "inconsistent" results across food categories, and even appeared to nudge consumers towards choosing more chocolate spread than no label at all in a 25,000-strong study.
UK firm Ugly Drinks uses fruit-based essential oils and sparkling water to create “totally unsweet” fizzy drinks with a nutritional content of “zero” that are an everyday fridge staple, it says.
Lower income households in the UK are priced out of a healthy diet and the government must do more to ensure healthy foods are affordable, according to a report by think tank The Food Foundation.
Despite living on a planet with 50,000 edible plants, 60% of our energy intake comes from just three: rice, maize and wheat. What is this lack of dietary diversity doing to our health and the environment?
High in protein and omega-3 fats, start-up SeaChips uses dried salmon skins, which usually go to waste, to create a healthy and sustainable alternative to potato crisps.
Allanblackia seed oil can now be used in greater quantities in margarines, spreads and dairy alternatives as the European Food Safety Authority (EFSA) has okayed a novel food application submitted by Unilever.
Bunge Loders Croklaan can supply all its palm oil-based products with low levels of the carcinogenic contaminant 3-MCPD esters ahead of expected EU legal limits, it says.
Using fresh avocados and banishing empty calories from sugar helped UK start-up Onist, founded by registered nutritionist-turned-food entrepreneur, create its healthy indulgent dessert.
Norway’s Borregaard is a technology leader in biorefineries, producing biochemical and biomaterials that replace oil-based products. A recent innovation from the group is a wood-based dietary fibre that works as a fat-replacer.
From ready-to-eat pouches of wheatberry & quinoa, spreadable skyr and gourmet instant desserts with cocoa and chia seeds, we take a loot at some of the recent new product launches that stand out.
Understanding the role of specific nutrients in food, such as sugar and saturated fat, is important but not enough to fully understand how diets impact risk of obesity and non-communicable diseases (NCDs), says one scientist.
Can on-trend oils such as coconut compete with olive oil? Is butter really back? And as sales fall in its biggest markets, does margarine have a future in Europe? We take a look at the different oils on offer and their perceived healthiness.
The healthy fat profile of flax oil, high in omega-3 fatty acids, means manufacturers have traditionally focused on this. But the seeds also contain protein, fibre and lignin, all of which are interesting 'stealth health' ingredients, the company...
An emulsifier, humectant, texturiser and egg replacement, Renmatix's patent-protected simple cellulose is native, natural and multifunctional, it says. "This is a very unique and new-to-the-world form of cellulose,” says the CEO.
Naturex has launched a patent-pending blend of rosemary and spinach extracts that can replace the synthetic antioxidant ethylenediaminetetraacetic acid (EDTA) in lipid emulsions, such as mayonnaise or salad dressings.
Mexican chuta is a little-known nut with a healthy oil and high protein content, and German company JatroSolutions aims to commercialise it as "a perfect fit" within the plant protein movement.
Consumers want clean, healthy food. But are companies providing it and what if demands for clean food are in direct conflict with food safety or sustainability? Four industry stakeholders debated the issue at this week's IFT in Chicago.
Lupin, hemp and flaxseed are set to rise in popularity as consumers look for more "unusual" ingredients in dairy alternative products, predicts Innova Market Insights.
Manufacturers could add a logo to food and drink packaging that tells consumers the product's content and quality is the same in all EU countries, consumer protection politicions said yesterday.
Leading French retailer E.Leclerc is definitively backing the NutriScore logo after a survey of 300,000-consumers showed it is best in encouraging healthy food choices, especially among younger shoppers and those from lower socio-economic backgrounds.
No organic ready meals, 'double standards' in meat labelling and too few vegetarian options. Manufacturers in Europe's biggest ready meal market, the UK, are failing to seize a business opportunity, a new report says.
From algae-infused cooking oils to baobab herbal teas; cocktail-flavoured sweets and low-sugar yoghurts with no sweeteners, we take a look at some new product launches that stand out from the crowd.
Spaniards are buying more prepared meals and the number of people eating ethnic cuisine has more than doubled in recent years, says a government report on food consumption.
The buying alliance between retail giants Tesco and Carrefour will create an imbalance in bargaining power that has a detrimental effect on the whole supply chain, suppliers and manufacturers have warned.
Combining fat and carbohydrates in food intensifies the reward signalling to the brain regardless of calorie-count, liking or portion size, creating a desire to eat even beyond satiety, researchers have found.
Forget hot dogs and soda, this summer's staples will be barbecued jackfruit, naturally 'essenced' water and snacks that 'perfectly pair' with alcoholic drinks, according to market research analysts at Mintel.
Nestlé risks no longer being able to claim the use of certified sustainable palm oil following suspension of its Roundtable on Sustainable Palm Oil (RSPO) membership.
The Danish government has made it easier for non-food businesses to sell food as the popularity of digital food sharing applications grows, saying it will help fight food waste.
Denmark's trans fat ban is a public health and food reformulation success, and should be rolled out across the EU, says the Danish government. "The European Commission should be inspired by our good example," says the minister for food.
London start-up Kaakao managed to overcome texture and flavour challenges when sweetening its chocolate with dates instead of sugar but the regulatory challenge - the EU definition of chocolate - is proving to be more difficult.
The texture of food can influence people’s calorie intake, Dr Ciarán Forde of the National University of Singapore and Singapore Institute for Clinical Sciences believes.
Manufacturers are moving from soy to pea protein to accurately mimic the texture of meat and dairy in plant-based alternatives, according to pea supplier Cosucra. “It’s part of their new product development (NPD) priority,” says its managing director.
A myriad of solutions are needed to make plastic food packaging more sustainable, said top brass at Ekoplaza, Ikea and Futamura last week. “In some cases we need to completely break free, in some we need to use different materials and in others we need...
Food manufacturers are expected to be hard hit by an anticipated hike in palm oil prices due to a dip in production in Indonesia and Malaysia — the world’s biggest producers.
