Calls from the French National Federation of Dairy Cooperatives (FNCL) to stop imports of foreign dairy products are contrary to EU single market principles, Dutch groups have complained to the European Commission.
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.
Protein is one of the hottest ingredients in food and nutrition currently, but maybe we should focus more attention on developing protein-rich products for those who actually need more protein.
Do you know which country consumes the most protein per capita? Which protein company has been causing a stir among feminist tweeters? How much protein the average adult should be getting a day? Take our quiz to find out if you really are a pro when it...
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.
The European Commission has announced extended support measures for dairy and fruit and vegetable sectors hit by Russia’s ban on food imports from Europe.
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?
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.
Over 100 more protected names for British food, more research for food innovation and less red tape will give a £7 billion boost to exports, the UK prime minister says.
Phosphates that are artificially added to foods like dairy and cereal products appear to cause bigger spikes in blood phosphorus levels than naturally occurring phosphates, potentially putting harmful stress on kidneys, say researchers.
After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.
Manufacturers must do more to help consumers halve their overall energy intake from free-sugars to less than 5%, commentators on Twitter have urged after the release of the Scientific Advisory Committee on Nutrition's report on carbohydrates today.
UK food retailers could face stiff fines and court action after the nation's competition regulator found evidence that supermarkets were misleading customers with confusing pricing promotions.
Ongoing consumer concern about sugar consumption means some consumers are turning away from sweet tastes altogether, according to market research organisation Mintel.
Naturex has developed a water-soluble, non-migrating red colour that is carmine-free – responding both to customer demands for two-layered colour solutions in dairy and consumer demands for clean label.
Ganeden Biotech has teamed up with ingredient supplier Sensus in an alliance to bring a liquid prebiotic/probiotic ingredient to market that adds functionality to food formulations and also solves an issue that prevents wider application of probiotics,...
The exclusion of "specialized" lactose-free milk and dairy products from Russia's Western food import blacklist "doesn't change much," says Finnish dairy, Valio.
Positive product feedback is a good thing, right? Not if it is from a ‘harbinger of failure’ who repeatedly buys niche market and flop products, warn researchers.
FrieslandCampina has boosted stocks of infant formula and condensed milk in Greece, where consumers are stockpiling food following the closure of banks.
Almost two-thirds of global consumers are concerned about sugar intake – but the choice between low-sugar and sugar-free depends on the food or drink category, according to a new report from DSM.
Russia has confirmed it plans to extend a ban on Western food imports until early 2016 and may add new products to the list of banned goods, officials have said.
Danish ingredients firm Chr Hansen claims it has produced carmine through fermentation, meaning a cheaper, vegetarian, halal and kosher version of the natural red colouring could be just a few years from commercial use.
The European Environment and Agriculture committees backed a draft law to ban meat and milk from cloned animals and their descendants on Wednesday, citing animal welfare and ethical concerns.
UK-based researchers are seeking industry collaboration and inspiration for work creating electrospun nanofibres that could provide improved products and ingredient delivery systems for foods.
Fortified milk could help to boost the value of milk sales, despite supermarket price war slashing the price of the white stuff to as little as 89p for a four pint bottle, according to new research from market research organisation Mintel.
A mother's environment and dietary habits around the time of conception could permanently change the function of genes influencing the risk of diseases in her child, say researchers.
The top causes of food waste in homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage, say researchers from the Cornell Food and Brand Lab.
A proprietary carrier particle can reduce sugar content and calories by more than 50% – without a loss in sweetness or a rise in costs, says Israeli company DouxMatok.
The use of whey protein fluid gels can produce ‘very stable’ foams that may be useful in the commercial production of food foams and areated products, say researchers.
