Nearly three quarters of the food and drink marketing seen by children in Scotland is for junk food, according to new research that the Scottish Government will use to push for stricter UK-wide advertising rules.
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals.
A number of specific foods including potato chips, refined grains, processed meats, and soda are all associated with excess weight gain, finds new research.
The long standing recommendation of ‘everything in moderation’ may actually result in lower overall diet quality and may have negative impacts on metabolic health, say researchers.
If you didn't make it to Chicago last week for the inaugural Food Vision USA event, you missed a truly awesome ensemble of industry experts covering everything from our nutritional needs on a manned mission to Mars to the challenges facing small...
Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.
New rules on novel food were finally voted in yesterday in a European Parliament plenary, while some confusion remains about the adoption of certain amendments.
The EU sugar reform will harm public health by flooding the market with cheap sugar and tempting manufacturers to reformulate – an agricultural policy that takes into account public health is needed, say researchers.
Companies are increasingly demanding certified palm oil using criteria that are stricter than current RSPO standards – does the mean the RSPO certification is in danger of becoming irrelevant?
"No single action will be effective in reducing sugar intakes," concludes Public Health England's report which recommends cutting price promotions, junk food advertising and setting a sugar tax. We look at some reactions to the findings.
Danish biotech giant Novozymes narrowed the range of its full year outlook to the lower end as the firm reported a 17% rise in Q3 net profits and strong sales in Food & Beverages and feed and Agriculture & Feed.
“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the cost?
Looking at pictures of food through advertisements, social media and cookery programmes, offers the viewer a substitute source of pleasure – but could it also be fuelling obesity?
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
A raft of new technical solutions and innovative strategies, focused on replacing damaging trans fats like-for-like with healthy ingredient that has exactly the same functions, are currently being explored by industry and academics.
Thinking of food in black and white terms such as ‘health’ and ‘unhealthy’ can hinder weight management by encouraging an 'all or nothing' approach to eating - so what does this mean for food labels?
An open letter from major manufacturers including Nestlé and Mondelēz has called on the European Commission to legislate an EU-wide limit for the amount of industrially produced trans fats in foods.
Extracted or fermented, blended or pure, stevia can take many forms - and the arrival of EverSweet will mean even more possibilities for positioning the sweetener, says Cargill. But will it get past the EU's regulatory roadblocks?
The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray.
Record numbers of British businesses are taking free advice from the government's investment body - meaning exports have reached over one billion euros in the past two years.
‘Elemis’ sugar replacer to revolutionise bakery industry
With more than a quarter of all EU energy consumption, and a lower share of renewable energy than other industries, the European food sector must focus on sustainable use of energy, warns a new report.
Replacing intake of dietary saturated fat with unsaturated fats may still be the best for heart health, according to new Harvard review that warns against increasing intake of saturated fats.
Lucuma, a caramel-flavoured fruit from Peru, is tipped to be the next superfood used in chocolate, ice-cream, snacks and more – and Europe is leading the way in product innovation, says Mintel.
A new EU-funded research project involving partners across the EU, as well as in China, will help reduce food waste by 30% by 2025, say those behind the project.
Glanbia Nutritionals has expanded beyond its dairy roots to add pea, chia and flax protein concentrates to its portfolio to meet growing demand for vegan protein, says business development manager Vicky Fligel, who caught up with us for our special edition...
Synergy Flavours has launched a new flavour range for protein and weight loss supplements, designed to work with more protein types, and satisfy consumer demand for more variety.
Scientists have identified a genetic defect in oil palms, called bad karma, which reduces yields – a finding that could save industry both time and money, they say.
A total ban on trans fats in processed foods could prevent 7,200 deaths from coronary heart disease in England, claim researchers. But with levels of industrial trans fats already at virtually zero, others argue the research is flawed.
People consume more food and drink when offered larger portion sizes or when using larger items of tableware, according to the most conclusive review of evidence to date.
Latvia has banned the use of trans fats in domestically produced and imported food, joining ranks with Austria, Hungary and Denmark - but campaigners are pushing for an EU-wide ban.
Governments must to stop food manufacturers and distributors producing and selling unhealthy, cheap, salty junk food, warns World Health Organisation (WHO) advisor Professor Francesco Cappuccio.
The EU has lost the opportunity to provide safer food to its people by setting maximum arsenic levels in food too high, says one researcher - but a legal expert welcomes the levels for providing guidance and legal certainty.
Repurposing food waste from retail and commercial suppliers could offer have significant beneficial outcomes for new food markets in addition to the environment, say researchers.
Heinz has removed the word ‘healthy’ from adverts for sugary biscotti for babies – but the campaigner who filed the complaint has slammed the powerlessness of advertising regulators and impunity of Heinz as the word will remain on the packaging.
One fifth of Brits believes free-from foods are healthier than normal foods while the same number believes they are higher in fat, salt and sugar. But why is this and what should companies do?
Nutrilac protein from Arla Food Ingredients will turn the gluten-free boom into a sustained trend by allowing manufacturers to make gluten-free products that are indistinguishable from normal ones, it says.
Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers.
