Manufacturers' Evolved Nutrition logo makes foods high in sugar, fat and salt seem healthier than they are, according to campaign group Foodwatch which has compared products under the UK's traffic light and the industry-own label.
By Katia Merten-Lentz, partner at international law firm Keller and Heckman
So-called dual quality food products were placed in the spotlight in 2017. Katia Merten-Lentz, partner at Keller and Heckman, asks if it is legal for food companies to offer different recipes under the same brand name in Europe.
Sustainable bank Triodos has stepped in to ensure the UK’s Organic Trade Board (OTB) can unlock over €10m in EU funding to promote the British organic industry.
A liking for fatty foods is linked to obesity. But when these foods are also sweet, salty or both, to what extent is the fat content driving our taste preferences?
While the jury is still out on what role, if any, sugar plays in the development of diabetes, recommendations to restrict consumption should be strengthened and research should be redoubled until a clear determination is found, according to an essay in...
The Netherlands’ government-backed Nutrition Centre has launched an app that consumers can use to compare brands in store and find the healthiest one. "We hope to unleash a revolution in the supermarket," it says.
Aromyx has developed a biosensor that places the human taste and olfactory receptors into a bio-chip, digitising taste and smell for empirical and tailored reformulation.
From immersive retail experiences to demand for hyper-local sourcing, FoodNavigator takes a look at the top five trends that will shape grocery retailing in 2018.
FoodDrinkEurope, the trade body representing European food makers, has registered an official complaint with the European Commission over Italy’s new country of origin labelling regulations.
Farmgate prices went up a bit in 2017, although not as much as farmers hoped, and value-added products continued to dominate companies’ strategy to get more money from raw milk.
Identifying the geographical origin of palm oil is now quicker and more accurate thanks to a method developed by Spanish researchers, who claim it could help fight palm oil fraudulently labelled as certified sustainable.
A partnership between European and Cyprus research institutions, within the AGRICYGEN project, intends to facilitate increased production of goat and sheep milk in Cyprus so that the demand for the cheese can be met.
Could a modified protein be a suitable sweetener for yogurt? Researchers in Italy investigated the potential of using a protein from a berry to sweeten yogurt, with mixed results.
Half of British consumers would rather give up chocolate than cheese when asked if they had to “choose between never being able to eat cheese again or never being able to eat chocolate again,” according to new research by Mintel.
Birch water start-up TAPPED is expanding its business in the UK with the support of PepsiCo’s innovation programme, the Nutrition Greenhouse. TAPPED founder Paul Lederer speaks to us about how he plans to drive the company – and category – forward.
Bayn Europe is developing a new cloud-based reformulation tool that, its chief executive says, can help fix the “broken” food chain and heighten sugar-reduction efforts.
New product information describing PepsiCo and Unilever brands are not being accurately represented in major grocer listings, with oversights particularly evident on e-commerce platforms.
Slovenia became the latest European country to move against trans fats in processed foods when it introduced a decree that aims to provide maximum levels for trans fatty acids (TFAs).
Global food and nutrition firm Nestlé is looking to strengthen its position in the Russian infant formula market, in addition to supporting sport in the Eurasia region with its first infant nutrition production facility.
Although many consumers are interested in nutrition that supports an active lifestyle, there is still a nutritional knowledge gap and untapped potential in the EU whey protein market, according to the European Whey Processors Association (EWPA).
Swiss tech firm Ambrosus is bringing Blockchain technology to the food industry, making it accessible to small start-ups and billion-euro brands alike. "This technology is here to stay - the pioneers who adopt it first will have the competitive advantage,"...
Germany company VERŪ has developed a patent protected “shock-freezing” production process that, it claims, enables it to produce ice creams that deliver “more taste” with fewer calories and no additives.
Start-ups have disrupted the food sector, challenging legacy brands and exciting consumers with products that tap into emerging trends. But developing your idea into a winning business is no easy task and for every successful entrepreneur there are many...
Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.
Nestlé has said that it wants to deliver “industry leading volume growth” by leveraging key consumer trends. The company detailed exactly how it intends to achieve this at its investor summit in London yesterday (26 September).
Organic consumers appear to be creatures of habit, preferring to buy more and more organic produce and following a progressively predictable shopping routine.
The Commission has published guidance to help member state authorities crack down on dual quality foods using existing legislation – but how workable is it?
Stevia’s health benefits go beyond sugar reduction – it could also be a natural alternative for treating metabolic disorders, such as obesity and type 2 diabetes, say researchers.
Member States and Commission agree on measures following fipronil
Member States and the Commission have agreed on a raft of measures to reinforce action following the fipronil scandal including the possible creation of a 'food safety officer' in each Member State.
French farmers and food processors are increasing their investment in organic production in response to growing demand for “bio” products, according to the latest figures.
Unilever has announced a €753m (ZAR11.9 bn) agreement with Remgro in a swap deal that sees the food giant exchange its South African spreads business for Remgro’s 25.75% stake in its South African subsidiary.
“Positive colour claims” can lift a product’s performance and help food makers tap into the growing global demand for clean labels, consumer research sponsored by colour specialist GNT Group reveals.
Increased organic production would support the development of more sustainable food systems across Europe, IFOAM EU’s deputy director and policy manager Eric Gall tells FoodNavigator.
Tesco is spearheading a drive to reduce food waste, with 24 of its largest food suppliers – including Kerry Foods, Greencore and Bakkavor – committing to cutting food waste in their production processes.
Henk Kamp, the Netherlands Minister of Economic Affairs, has given €130m ($155m) SDE+ (Stimulation of Sustainable Energy Production) subsidy to Cooperative Jumpstart for the installation of 103 manure monofermentation systems at dairy farms.
