The rise in global trade wars and the recent EU decision to classify new plant breeding techniques (NPBTs) as genetically modified organisms will inevitably impact food safety and quality, experts warn.
Chestnuts can add creaminess to dairy-free products, work well in gluten-free bakery and are naturally sweet allowing for sugar reduction, giving them massive potential beyond Christmas, says supplier Porter Foods.
The latest products hitting the shelves in Europe reflect the concerns of an increasingly adventurous consumer base. Recent introductions range from celebrity-backed protein bars made from worms to better-for-you confectionery balls that are made without...
The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.
Nestlé announced it closed its joint venture with the Indofood Group last month, while PepsiCo reiterated its stance to not source palm oil – either directly or indirectly – from the company and its subsidiaries, purportedly linked to deforestation and...
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
Heads of state and global governments came together last week with a commitment to tackle non-communicable diseases (NCDs), such as obesity and diabetes. The food sector has welcomed the initiative but health campaigners warn the measures ‘lack ambition’.