As high profile media coverage looks at the misguided, and as witnessed, dangerous consequences of unclear allergen information, we spoke to global intelligence agency, Mintel, about how big the problem of allergen labelling is.
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.
This month sees the nationwide launch of KitKat Ruby in retailers across the UK and spring water packaged in eco-friendly cartons – sealed using caps made from sugarcane. FoodNavigator brings you the latest new product development trends to hit supermarket...
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.
Industry organisations representing the UK food chain have called on the government to halt “non-Brexit related policy consultations or initiatives”, insisting that they are overwhelmed with the need to prepare for the possibility of a no-deal withdrawal.