‘Shrinkflation’ – cutting the size of a product without changing its price – was again in the news this week, following a report from the UK Office of National Statistics (ONS) highlighting the phenomenon.
MEPs have voted to fine companies marketing ‘dual quality’ food up to €10m, or 4% of the trader’s annual turnover, in a bid to protect consumer rights.
French algae ingredients supplier Algaia wants to expand the European market for algae-based products. CEO Fabrice Bohin speaks to us about the region’s potential and runway for growth.
Another chocolate and hazelnut spread enters the market, organic rice varieties come to Germany, and experts pick which snacks best match our wines. FoodNavigator looks at what is trending in new product development.
The UAE Cabinet has implemented a blanket ban on the advertising of infant formula and other infant nutrition products, including follow-up formula and complementary foods.
A greater awareness of nanotechnology – understanding and exploiting materials at the atomic and molecular level – could offer food innovators a useful tool to drive R&D, Professor Kathleen Groves, a Fellow at the Institute of Food Science and Technology...
The European Consumer Organisation (BEUC) has again called on the European Commission to stop the food industry from making misleading health claims through the introduction of nutrient profiles. According to the BEUC, the move is a decade overdue.
The EAT-Lancet Commission has issued the world’s first scientific targets for a healthy diet that places food production within planetary boundaries, calling for reduced consumption of animal protein, ultra-processed food and added sugar.
The health benefits of fibre are becoming more widely discussed and consumers say that they want to eat more of it. But while foods like fruits, vegetables and grains are fibre rich, most of us are still struggling to eat as much as we should. Fibre enriched...
High fibre claims are a natural fit for bakery manufacturers working to meet growing demand for products with positive nutritional associations. What grains and ingredients have most potential?
Following last night’s historic defeat in the House of Commons for the Government’s Brexit deal, representatives of the UK food and farming sectors urge policy makers to indicate what the alternatives are. We take a look at what the result means for business....
Dutch start-up Koupe makes a sugar, fat and calorie-reduced ice cream with added protein and fibre, which founder Jaco Pieper says appeals to “people that love ice cream, and are looking for additional health benefits”.
Responding to shifting definitions of ‘value’, private label ranges are increasingly focusing on delivering affordable premium products. This is making it harder for branded food makers to justify their price premium.
Increased intake of fibre and wholegrains has been associated with a reduction in body weight, cholesterol, and non-communicable disease – the “main killers” of today, says researcher.
