Unsalted nuts, pulses and wholegrains have been added to France’s dietary guidance, which in 2019 also promotes environmental sustainability and consideration of the Nutri-Score label system.
From a functional, on-the-go apple cider vinegar juice, to a two-ingredient vegan butter, and gluten-free Japanese rice flour for French bakers. FoodNavigator looks at what is trending in Europe's new product development space.
Is there an end in sight to plastic pollution? Industry experts say the answer lies in addressing the economics of waste, changing consumer behaviour, and prioritising product design.
A new report from the Ellen MacArthur Foundation has concluded that so-called “hidden killers” caused by food production are making healthy eating “impossible” for people around the world.
Ethnic flavour profiles from Africa and the Caribbean, eastern flavours and citrus varieties will attract increased interest in food and beverage R&D this year, predicts ingredients supplier and consumer foods business Kerry Group.
‘Shrinkflation’ – cutting the size of a product without changing its price – was again in the news this week, following a report from the UK Office of National Statistics (ONS) highlighting the phenomenon.
MEPs have voted to fine companies marketing ‘dual quality’ food up to €10m, or 4% of the trader’s annual turnover, in a bid to protect consumer rights.
French algae ingredients supplier Algaia wants to expand the European market for algae-based products. CEO Fabrice Bohin speaks to us about the region’s potential and runway for growth.
The fast and furious dismissal of straws by food service and consumers in 2018 was only the beginning of the end for single-use plastic packaging, which analysts with Euromonitor International predict will accelerate in 2019.
The Norwegian Consumer Council has criticised food manufacturers after eight out of ten bread products sold in Norway were found to be mislabelled, including errors in ingredients and allergens lists.
Another chocolate and hazelnut spread enters the market, organic rice varieties come to Germany, and experts pick which snacks best match our wines. FoodNavigator looks at what is trending in new product development.
In addition to being 'on-trend', sprouted quinoa flour can improve the taste, texture and nutritional quality of gluten-free baked goods, according to Argentinean researchers.
A greater awareness of nanotechnology – understanding and exploiting materials at the atomic and molecular level – could offer food innovators a useful tool to drive R&D, Professor Kathleen Groves, a Fellow at the Institute of Food Science and Technology...
The European Consumer Organisation (BEUC) has again called on the European Commission to stop the food industry from making misleading health claims through the introduction of nutrient profiles. According to the BEUC, the move is a decade overdue.
