Coloring Foods supplier GNT says the global confectionery market will rapidly move away from artificial and additive colors as an implementation period to conform with EU rules on colors looms.
Concerns are mounting within China’s sweeteners industry over the risk of Chinese sucralose becoming a target for an anti-dumping investigation by the US or EU, according to industry sources.
The British government has no plans to tax sugary drinks, despite an online petition receiving more than the 100,000 signatures required to spark a parliamentary debate on the issue.
Scientists have identified a genetic defect in oil palms, called bad karma, which reduces yields – a finding that could save industry both time and money, they say.
A total ban on trans fats in processed foods could prevent 7,200 deaths from coronary heart disease in England, claim researchers. But with levels of industrial trans fats already at virtually zero, others argue the research is flawed.
People consume more food and drink when offered larger portion sizes or when using larger items of tableware, according to the most conclusive review of evidence to date.
People who drink diet beverages may compensate for the absence of calories in the drinks by feasting on extra food that is loaded with high levels of sugar, salt and unhealthy fats, say researchers.
Governments must to stop food manufacturers and distributors producing and selling unhealthy, cheap, salty junk food, warns World Health Organisation (WHO) advisor Professor Francesco Cappuccio.
Poor diet and high blood pressure are the top two contributors to early death around the world, with high salt intake a ‘key component’ in raising blood pressure, according to a study published in Lancet Journal.
Repurposing food waste from retail and commercial suppliers could offer have significant beneficial outcomes for new food markets in addition to the environment, say researchers.
British Sugar has withdrawn a UK advert for Truvia which claimed sweetener was natural - despite having paid out €5m in a US court for the same claim two years ago.
Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be a delivery vehicle.
The first commercial 3D printer for retail will be used to create gummies in different shapes, sizes, colors and flavors, says creator Katjes Fassin UK.
Biotech giant Monsanto has said it will abide by requests from Latvia and Greece to be excluded from its application for re-authorisation of its MON180 maize in the European Union, but accused the countries of ignoring science.
Perilous working conditions for sugarcane growers in Central America have claimed around 20,000 lives in the past decade and supply chain advisor Solidaridad says the food and drink industry can no longer ignore the epidemic.
A five-colour nutrition label is more effective than three, says French advisory body - but industry has slammed it as simplistic while critics say it is more confusing than traffic-light labels.
New data from Germany suggests manufacturers continue to almost exclusively advertise unhealthy products to children, despite pledges to change their ways.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.
High pressure processing (HPP) will be the most commercially important food processing technology for European industry in the next ten years, according to new data.
Swiss biotechnology firm Evolva has introduced its nootkatone citrus flavour and fragrance ingredient – made from fermentation rather than traditional extraction from grapefruit skin.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
Sustainability isn't one size fits all. Some consumers buy sustainable products while others curb consumption of less sustainable foods, say researchers.
The Norwegian national investment fund has cut ties with four major Asian companies, citing the risk of ‘severe environmental damage’ as a result of palm oil plantations.
Lindt & Sprüngli has reported a double-digit rise in net income as it weathers steep price hikes in key commodities such as cocoa, hazelnuts and almonds.
Mounting scientific evidence and a shift in public opinion could mean fructose is set to follow the same black-listed fate as trans fats, argues an analyst.
A high energy intake from total fat, saturated fat and monounsaturated fat in middle and older age increases the risk of malnutrition ten years later, say Swedish researchers.
Better-than-expected first-half sales growth has allowed the world’s biggest food company, Nestlé, to confirm its 2015 outlook despite poor exchange rates leading to decreased profits.
The Swedish Food Authority (NFA) will look at what 3,000 children eat and drink over two days as part of a study into the diets of the country's youth.
The key to successful placement of mildly sustainable products is to use cues that communicate product positioning consistently, both in price level and in-store location, say researchers.
The Food Safety Authority of Ireland (FSAI) has begun its crack down on the misleading use of terms ‘artisan’, ‘farmhouse’, ‘traditional’ and ‘natural’ following complaints from artisan companies – but enforcement will be a challenge.
Modern ‘Western diets’ can lead to poor immune functioning and increased risk of inflammatory conditions, allergy, and auto-immunity, researchers warn.
Fiscal policies can form a valuable part of efforts to drive changes in dietary behaviours, but such policies must be balanced against each other, say researchers.
Stop talking about food taxes like they are some sort of panacea that will alter consumer behaviours overnight, and magically eliminate obesity and diabetes. They won’t.
Experts from both sides of the sugar tax debate have set out their arguments in a ‘head to head’ article in the British Medical Journal (BMJ). Where do you stand on the sugar tax issue?
A sustainable logo is known to add value to a brand – so why are so many manufacturers not showing their Fairtrade, organic or sustainable credentials?
Research demonstrating that fatty acids have a taste sensation that is distinct from other basic tastes ‘confirms’ that fat is the sixth basic taste, say researchers.
