Well-known international food names, such as Parmigiano, Roquefort and Tequila, will have more protection as negotiators adopt changes to Protected Geographical Indications (PGIs) following six years of negotiations.
Orange juice’s flavanones could help provide ‘brain boosting nutrients’ in diets which aim to reduce the effects of cognitive decline, according to researchers at the University of Reading.
Alcohol consumption during bank holidays, celebrations and other special occasions is inadequately measured in normal consumption surveys, according to a study that suggests 12m more bottles of wine a week can be added to consumption in England when festivities...
Designing low-fat foods requires thorough understanding of the many roles that fat plays in the way we experience foods, according to a paper published in Advances in Nutrition.
Dispatches from Canadean International Beer Strategies, Amsterdam
Social media strategies need to refrain from insistently pushing brands; but instead add value for consumers, explains Ashley Vinson, head of brand strategy Benelux, Twitter.
Plant waters such as aloe, birch, artichoke, maple, cactus, and almond water are starting to challenge coconut water’s pedestal, with NPD in this emerging category booming, according to Innova Market Insights.
Drinking water or unsweetened tea or coffee in place of one sugary drink per day could slash the risk of developing type 2 diabetes by up to a quarter, say researchers.
The food industry – the most water-intensive business on earth - is unprepared for global water shortages, according to a report which ranks the best and worst offending companies for their water management.
Functional beverages are now less about fortification, and more about honing in on the natural health benefits of their ingredients, according to Innova Market Insights.
More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.
MEPs adopted a resolution on calorie content of alcoholic drinks yesterday, a move welcomed by industry and stakeholders across Europe who hope it will spur the Commission into legislating.
The feeling of moral satisfaction that consumers get from eating ethical food change their taste experience for the better - and means they are willing to pay more, according to a European survey.
A Spanish consumer rights group has launched a naming and shaming Twitter campaign after it found one third of consumers surveyed has bought the wrong product due to confusing food labels.
Food and drink trade increased in most of Europe last year – though production in a few member states could have been better, said a representative at FoodDrinkEurope.
Wackaging – using cute and quirky language on a product’s packaging – seems to be everywhere. But with consumers becoming increasingly cynical, should manufacturers stop trying to be cool?
More needs to be done by the European Commission to remove misconceptions about TTIP, a representative from FoodDrinkEurope has said, following the recent public backlash in Germany.
Sugar-sweetened drinks may reduce stress levels and therefore be harder to reduce than aspartame say scientists - but campaigners are still calling on industry to reduce both.
Unilever share prices surged more than 4% within a few hours of the company announcing that its first quarter sales had risen 12.3% to €12.8bn, exceeding expectations.
Global and EU regulation aims to stop companies using indigenous bio knowledge and material to make profits without filtering any of the benefits back.
Nestlé could net up to €300m from the sale of Davigel, as the world’s biggest food company continues to refocus its business activities in to higher value areas, an industry analyst has said.
The European Commission will consider action on industrially produced trans fats in foods following a high-level debate, said a spokesperson at the European Society of Cardiology (ESC).
The combined use of TV brand placements with advertising could increase the effect on children's brand awareness and behaviour towards junk food, a new study has said.
The scale of innovation in the beverage industry, coupled with consumers’ constant appetite for something new, is boosting the evolution of flavours, according to Treatt.
Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market Insights.
FrieslandCampina’s milk drink and smoothie brand Yazoo is expanding availability of its on-the-go yogurt smoothies this month, seeing great potential for a ‘snack that provides sustenance.’
“Bamboo Water can reach the amazing eco and health conscious movement on our planet”
Bamboo Water could harness the neglected nutritional properties of bamboo leaves to create a drink that is both healthy and ecologically sustainable, says the co-founder of Bamboo Beverages.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
Calorie content labelling should be made mandatory for alcoholic beverages in the EU as soon as possible, say public health Members of European Parliament (MEPs).
Some of the best and brightest innovation in the food and drink industry comes from start-ups – so how do they approach NPD? And what can companies of all sizes learn from their approach?
Big beverage companies now recognise the speed and energy of start-ups, but corporations maintain the might and muscle when it comes to distribution. So could both worlds work together?
Heineken, Carlsberg, SAB Miller, and AB InBev are backing a pledge from The Brewers of Europe, which commits to listing ingredients and nutritional information on beer.
Manufacturers need to be innovative and clever if costs to reformulate food products are to be kept low, says Cindy Beeren at Leatherhead Food Research.
As sugar has become one of the most maligned ingredients within food, Euromonitor International research analyst Jack Skelly says the future may prove trickyfor manufacturers.
![Information about the food's ethicality often bears little or no implications for its nutritional and gustatory quality but [the ethical label] may positively influence taste, say the researchers.](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/9/3/4/6/1896439-1-eng-GB/Organic-fairtrade-taste-better-because-consumers-feel-morally-superior.jpg)
