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.’
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.
We have vegetarian, pescetarian, fruitatarian, vegan… and pollo-tarian? Ditching beef and dairy for poultry products is the best diet to combat climate change, according to new research.
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?
The benefits of the Mediterranean diet have been firmly established – we all know that we should eatmore fresh fruit and vegetables, use olive oil, eat whole grains, nuts and pulses, a few dairy products and a little meat – but why do we know it?FoodNavigator...
Getting children to eat vegetables is often a daily battle – but a love of healthy food can be fostered by introducing new flavours as early as possible.
There is little evidence to prove natural sweetener xylitol prevents tooth decay in children and adults despite an EFSA-backed health claim, says a Cochrane review.
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.
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.
Al Ain Dairy, the largest dairy processor in the United Arab Emirates (UAE), has launched what it claims are the world's first camel milk ice cream and milk powder products available on the mass market.
The inclusion of new voluntary best practices in the organisation’s revised trader standard is an “interesting” element, said a representative at Voice Network.
The TTIP trade agreement pitches European legislative sovereignty against the workings of “free trade liars,” says the director of NGO Foodwatch Thilo Bode.
Greater energy from whey protein means greater loss of fat but retention of muscle while dieting, according to research that looked at different protein sources.
The drop in corporation tax, promise of increased investment funding and support for British farmers in the 2015 UK budget were largely supported by British food and drink manufacturers.
A food product’s sensorial characteristics and its place of production determine the perception of its quality for Italian consumers, a study has found.
Spray-on DNA or added bacteria may be the future of the fight against food fraud - but analysts warn that consumers could react against more additives being used to guarantee a product’s authenticity or naturalness
Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.
By producing stevia through fermentation and solvent-based extraction the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products, say analysts.
The food industry has criticised the WHO’s recommendation to reduce the intake of added sugar for being backed by ‘moderate’ and ‘very low quality’ evidence.
Unique cultivation methods and upcoming innovative applications help Nutress stand out in the bustling Chlorella vulgaris market, says the Dutch company.
The onus should not be on consumers to choose healthy foods but on companies to help reduce consumption, says Food Policy professor at City University London, Tim Lang.
Attempting to tackle the obesity crisis through ‘negatively-focused’ tactics is ineffective, and may in fact worsen the situation, according to various researchers.
Emulsifiers used in foods may be altering our gut microbiota composition and driving metabolic changes that lead to inflammatory conditions and obesity, say researchers writing in Nature.
Europe needs a new flexible system to help keep non-organic ingredients like flavouring in organic products to a minimum, says International Federation of Organic Agriculture Movements (IFOAM EU)
Manufacturers could help devise "self-regulatory commitments" on the composition and marketing of growing-up formula under a new European Commission "policy option."
With economic conditions expected to "remain difficult and unstable" in 2015, Danone has forecast organic sales growth of no more than 5% for the year ahead.
A nationwide campaign to highlight the contribution of food and farming to British national life and the economy, ahead of the general election will be launched by the National Farmers Union (NFU) next week.
With so many new and sometimes strange flavours hitting the market, we take a look at where they come from and how they become mainstream flavour fixtures.
Protected Geographical Indications (PGIs) for foods and drinks again emerged as a sticking point in the latest round of trade negotiations between the EU and the US.
Habitual yogurt eating showed no association with improved health-related quality of life reports among 4,000+ Spanish adults, scientists conclude in a new study, but they admit their work has several limitations.
Two MEPs have asked the Commission to detail its plans to tackle high cholesterol among Europeans, who have the highest levels of bad cholesterol in the world.
