A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
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.
EHL Ingredients says it is working hard to fulfil orders for UK customers after adverse weather in India and the Czech Republic damaged cardamom and poppy seed crops.
Unilever and Nestlé’s initiatives in palm oil sustainability and animal welfare have helped rank the corporates among the most praised by non-government organisations.
‘This is the first time a coffee extinction risk assessment has been made – and the results are worrying’
New research shows that 60% of all wild coffee species are under threat of extinction due to climate change, deforestation, and fungal pathogens and pests. Furthermore, wild Arabica coffee – the origin of the world’s most popular coffee – is now categorised...
The health benefits of fibre are becoming more widely discussed and consumers say that they want to eat more of it. But while foods like fruits, vegetables and grains are fibre rich, most of us are still struggling to eat as much as we should. Fibre enriched...
Following last night’s historic defeat in the House of Commons for the Government’s Brexit deal, representatives of the UK food and farming sectors urge policy makers to indicate what the alternatives are. We take a look at what the result means for business....
Responding to shifting definitions of ‘value’, private label ranges are increasingly focusing on delivering affordable premium products. This is making it harder for branded food makers to justify their price premium.
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
Givaudan has opened a new technical centre in Casablanca, Morocco, to serve the local market. FoodNavigator speaks to Antoine Khalil, commercial head flavours Africa & Middle East, to find out about the benefits of going local.
In a bid to raise awareness around portion sizes and encourage people to eat more balanced diets, the British Nutrition Foundation (BNF) today (14 January) launched a portion size guide, Find Your Balance.
The UK’s Department of Health and Social Care (DHSC) has launched a public consultation on the government’s plans to restrict promotions of food and drink products that are high in fat, sugar and salt (HFSS).
UK food tech group OAL has launched the “world’s first” artificial intelligence-based vision system for date code verification. The company says the development reduces the risk of product recalls and emergency product withdrawals (EPWs).
A UK manufacturer of air-dried fruit crisps has launched a range of infusions that can be both served as a hot cup of loose leaf tea and eaten as a snack.
