Nestle is top for addressing the double burden of obesity and malnutrition, and while many firms have stepped up efforts, a "disappointing" number have too many unhealthy products in their portfolios, according to the Access to Nutrition Index...
UK food and drink manufacturers have fallen short of Public Health England’s 5% voluntary target for sugar reduction, achieving just 2% at the end of the first year.
Skills gaps and labour are a major concern ahead of Brexit for UK food and drink manufacturers, according to research by accountancy and business advisory firm BDO LLP.
As France looks poised to ban titanium dioxide by the end of 2018, the government has praised “pioneering” manufacturers for voluntarily removing the colouring from food products.
As consumer interest in protein continues to grow food makers are working to differentiate themselves based on protein source. But, new research suggests, consumers are most accepting of proteins that are recognisable and familiar.
Recalls and alerts were made by England, Ireland, Scotland, US, Canada, Australia, New Zealand, Croatia, Czech Republic, Denmark, France, Germany, Italy, Netherlands, Norway, Sweden and Slovakia.
After helping 2017's winners generate growth worth €10 million, PepsiCo's accelerator programme Nutrition Greenhouse is looking for 10 more start-ups for the 2018 round.
Blue mermaid lattes and unicorn smoothie bowls may have star status on social media but their appeal is not just visual. The ingredients behind the blue hue – spirulina and butterfly pea flowers – are seen as inherently healthy.
IRSweep is looking to take advantage of applications including food analysis with mid‐IR sensing being a young and developing field in the laboratory analytical instrumentation market.
Investor pressure is beginning to help create a 'race to the top' on human rights but many food companies are not sufficiently engaged, according to a benchmark report.
Fermentation is making a ‘comeback’ in western markets, with growing demand supported by consumer perceptions of it as a ‘natural’ and ‘healthy’ food preservation method.
