Claims such as ‘no added sugar’ on foods containing sweeteners are commonplace and an important part of healthy branding - but are they technically illegal under EU law? We put the question to a food law expert.
As the backlash against sugar continues, manufacturers of sweet products are coming up with eye-catching solutions to win consumers’ attention from chocolate pizza to vegetable muffins, says Mintel.
The free from, plant-based and protein packed trends are high on the list of consumer demands and producers around the globe are responding with innovative launches: BakeryandSnacks takes a look at what is hitting the shelves.
The prospect of extending a product’s shelf life, improving food safety and enhancing its taste, took one step closer to fruition in a series of innovations outlined by an industry-academia consortium.
A European Commission report that identifies beef, soy and palm oil as contributors to deforestation, has attracted criticism from Greenpeace, who have urged the EU to “break its silence” and take action.
'From the ubiquitous potato chip, to nuts, popcorn, pretzels and jerky, the salty snacks market is one of the most dynamic in the global snack food category,' says James Wolff, global marketing manager, Videojet Technologies.
Snacking is emerging as 'a new eating ritual' in France but is not breaking down traditional meals, according to a survey by snack manufacturer Mondelez.
Saltwell has potassium chloride naturally locked into the salt meaning it can cut sodium without the bitterness usually associated with potassium, says its manufacturer Salinity.
With booming populations and a growing taste for Western foods, are China and the Middle East the El Dorado for European food exports? FoodNavigator put the question to two experts.
Nestlé is “working tirelessly” to make sure its products are “the best they can be” and “will be doing more than ever” to help tackle public health challenges through reformulation efforts, the company’s UK and Ireland chief says.
Demand for natural, origin vanilla is on the rise. But how to ensure supplies from cyclone-prone Madagascar are stable and sustainable? FoodNavigator spoke to Symrise about food credits for farmers, diversified sourcing and quality bonuses.
Insects have a meaty, umami flavour with herby flavour notes - so why are most manufacturers using them in sweet products? It may be time for a category re-think, says one researcher.
