Meat, fish and savoury ingredients

'We're getting fatter but more healthy': The lifestyle trends having a 'profound impact' on UK food choices

12-Dec-2018 By Niamh Michail

Clean eating and health and wellness are having a “profound impact” on the UK’s eating and drinking habits, according to new research, but consumers still want to indulge. What does this mean for food brands and retailers?

France tops Food Sustainability Index

03-Dec-2018 By Niamh Michail

France has the most sustainable food system, according to the Food Sustainability Index, a data tool that should be used to drive a race to the top, say its creators.

WATCH

Could cooking with children reduce fussy eating habits?

30-Nov-2018 By Niamh Michail

Cooking with children might be key to increasing liking of 'problem foods' such as fish and seafood for fussy eaters, according to ongoing Norwegian research.

Commission puts on hold plans to relax mercury levels in fish

29-Nov-2018 By Niamh Michail

The European Commission has put on hold plans to increase maximum authorised mercury levels in fish, a move welcomed by consumer rights campaigners.

EFSA lowers safe level for toxic dioxins and PCBs

26-Nov-2018 By Niamh Michail

The European Food Safety Authority (EFSA) has lowered the tolerable intake level for the toxic contaminants, dioxins and PCBs.

FAO and Coldiretti to promote family farming in Italy

22-Nov-2018 By Niamh Michail

Italian farmers' association Coldiretti and the United Nations' Food and Agriculture (FAO) will join forces to promote sustainable farming, such as organic and biodynamic food, in an agreement signed yesterday.

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Thermal tasters: Linking phantom taste, product perception and temperature

21-Nov-2018 By Katy Askew

People who are ‘thermal tasters’ report phantom taste responses when orally exposed to different temperatures. Understanding this phenomenon is important for product development in the food industry.

Towards ‘a new generation of staple foods’: Manufacturers must diversify ingredients for better farming & food

05-Nov-2018 By Niamh Michail

By diversifying the ingredients in processed food, manufacturers can contribute to healthier diets and a healthier planet with more biodiversity, say the creators of a free-to-download indicator.

Eight reasons we need to stop focusing on nutrients – and what this means for processed food makers

31-Oct-2018 By Niamh Michail

The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.

From quinoa couscous to green banana chips: What we saw at SIAL

29-Oct-2018 By Niamh Michail

From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.

Italian researcher on 3D printing tech for plant-based meat: 'We're bio-hacking plant protein structure at micro- and nano-scale'

18-Oct-2018 By Niamh Michail

While researching how to bioprint human tissues, medical scientist Giuseppe Scionti discovered a way to "bio-hack" plant-based proteins so they have a meaty texture.

Insects lack 'culinary identity' to pierce Western markets - but sushi's success could hold lessons

17-Oct-2018 By Niamh Michail

It’s not the yuck factor that is holding back insects in the West but the lack of culinary identity and authenticity, argues a Dutch researcher, and a multi-stakeholder approach is needed to create this.

FoodNavigator's biggest stories of 2018 so far

17-Oct-2018 By Niamh Michail

From the rise of foodtech to the end of the commodities era; from the organic sector's boom to the Mediterranean diet's bust, these are the most read stories on FoodNavigator this year so far.

Bugfoundation’s vision: ‘To change the eating habits of a whole continent’

12-Oct-2018 By Katy Askew

Insect burger maker Bugfoundation may be a start-up but that doesn’t mean it is thinking small. “Our vision is to change the eating habit of a whole continent in a sustainable way,” managing director Baris Özel tells FoodNavigator.

Bioeconomy, trans fat & foie gras: A round-up of EU news and views

12-Oct-2018 By Niamh Michail

From the new bioeconomy strategy to trans fat limits and foie gras labelling, we round up the some of the food-related news and views from Brussels this month so far.