A quick and reliable way to test the freshness of fruit is the focus of a study that adapts a coated fabric, which soaks up chemical compounds in the fruit juice, to indicate ripeness.
Swedish supplier The Real Stevia Company will open a processing plant in the sweetener's native Paraguay, adding to its portfolio an 'origin' stevia that is sustainably sourced and Paraguayan from farm to fork.
A UK-based specialist ingredient maker has launched a poppy seed blend which contains low morphine content, amid a number of recent cases in which individuals have failed drug tests after eating poppy seeds.
Barilla is calling on Europe’s researchers to pitch their projects on food and sustainability for the chance to win a €20,000 research grant through its BCFN Young Earth Solution (YES!) competition.
Plant protein uptake is still being hampered by poor solubility and limited functionality, but the right kind of enzymes can boost stability and foaming properties, say Finnish researchers.
Using traditional plant breeding techniques, PureCircle has developed a stevia plant with 20 times more sweet-tasting steviol glycosides than standard stevia, it says.
Roquette will invest €40 million to increase the capacity of its Northern France pea processing site in Vic-sur-Aisne in a bid to meet growing global demand for plant-based protein.
Small and medium-sized businesses (SMEs) preparing a novel food application can receive administrative help through a new support platform launched by the European Food Safety Authority (EFSA).
Manufacturers are misleading consumers with images of fresh fruit on packaging when the actual fruit content is minimal or even zero, says trade group Freshfel, as it calls for a legal minimum threshold.
Microwaving and grilling are the best approaches to preserve mushrooms’ nutritional profile, a study reveals, trumping methods like boiling and deep-frying.
It's time to move beyond the single nutrient model that looks only at individual fat, sugar or protein content, say scientists. Foods are eaten whole and so their effect on health must also be considered in a more holistic manner.
Sales of traditional pasta in Italy are falling as consumers ditch carb-heavy versions for gluten-free, whole wheat or even next-generation seaweed pasta, according to market research firm Mintel.
As Europe’s processed meat lobby presses the Commission to ban vegetarian products from using meat names, FoodDrinkEurope (FDE) and the European Vegetarian Union (EVU) are close to agreeing on a definition of vegetarian and vegan.
Long considered a staple food in the Far East, seaweed and algae may finally be making gains in Europe with consumers eager to sample a nutritionally superior food with strong sustainable qualities.
In an effort to promote innovation, Rabobank announces launch of the Rabo Food & Agri Innovation Fund (RFAIF), allowing companies to receive up to €3 million.
Hungary is the worst “nanny-state” in the EU when it comes to laws relating to food and drink, but new research suggests most countries have so far shunned regulation aimed at controlling consumption.
New rules on low calorie diets could wipe out manufacturers and distributors of weight loss programmes in Europe, according to an industry trade body which is urging regulators to seek a compromise agreement.
With its umami-packed, fermented seasoning made from locally-sourced, organic lupin and oats, Austrian start-up Genusskoarl is bringing to the market its "soy sauce adapted to European tastes".
Glanbia has developed BevEdge, a patent-pending technology that allows manufacturers to remove lecithin from protein powders and beverages, cleaning up the ingredient list and removing a potential allergen.
Enzymes and food biotechnology giant Novozymes saw a 3% growth in sales in the first quarter of 2017, driven by strong performances in Food & Beverages and Bioenergy.
With unusual ingredients (think sea buckthorn, cacao nibs and 'ugly' vegetables), convenient packaging and a focus on minimal processing, manufacturers can shake up the saturated and mature prepared soup market, says Mintel.
Despite its recent mega mergers and billion-dollar business deals, DuPont is still very much focussed on collaborating with start-ups. “Not everything has to be invented in our labs,” its nutrition and health president Matthias Heinzel tells FoodNavigator.
Orkla Confectionery & Snacks Sweden has removed palm oil from 98% of its products, meaning 1,500 fewer tons of saturated fat in consumers' food. But what were the technical challenges and how was it received by fellow members of the Roundtable...
The majority of UK adults (85%) use edible oils, according to Mintel, but what are these consumers preferring to buy? FoodNavigator looked into the world of speciality, artisanal and innovative oil choices.
A new system to electronically certify imports of organic products and ingredients come into force today, promising to tighten traceability, fight fraud and collect reliable data on organic trade.
In some European countries, calorie intake from packaged food is four times greater than for fresh - a golden opportunity for industry to make processed food healthier in one of three ways, says one Euromonitor analyst.
Botanical extract supplier Naturex is looking for partners – both technical and commercial – to work together to develop natural solutions for red, green and blue colours and preservatives.
The health risk from pesticide residues in food is low, according to a report by the European Food Safety Authority (EFSA), with 97% of samples within legal limits - but this is an "upbeat" interpretation which ignores the cocktail effect, critics...
‘We have a tremendous opportunity to use our global scale to influence positive change’
PepsiCo has launched an incubator programme to help nurture the ‘best and brightest’ entrepreneurs in the nutrition, health and wellness sectors. Eight ‘breakthrough brands’ will benefit from a €25,000 ($26,500) grant each, and access to experts from...
EU scientists have warned against pitfalls in the method used to analyse carcinogenic contaminants 2-MCPD, 3-MCPD and glycidyl esters in food, recommending an additional ‘clean-up step’ to avoid skewing results.
Popcorn start-up Culture Pop is blending French gastronomy and healthy on-the-go snacks with its premium popcorn flavoured with specialty ingredients such as white truffle.
The Year of the Pulse may be over but pulses are still a trending ingredient, although industry needs to invest in greater consumer awareness if it is to benefit from the buzz, according to researchers.
Food and nutrition bioscience firm Chr. Hansen says it is well positioned to deliver its ambitious full year targets, as it reports 10% organic revenue growth for the first half of its financial year.
Global food and nutritional ingredients supplier DSM continues its €100 million investment in R&D with the opening of a new biotechnology facility near its Delft HQ for food.
Agri-food giant Archer Daniels Midland (ADM) will continue its investment into sweeteners and starch production in Europe with the planned acquisition of French wheat processing plant Chamtor.
Waste blood from the meat industry has the potential to be collected and processed to generate high-added-value food ingredients, say researchers … who outline it’s ‘exceptional’ nutritive and functional properties.
What made a practicing doctor give up medicine to create and supply a high-fibre flour? “I saw an opportunity to be infinitely more effective in preventing disease in the first place. Fibre is the only option to transform our staple comfort foods from...
French supplier Solina will acquire the Romanian functional ingredients firm Supremia in what it says is a major step to creating a regional hub in Eastern Europe.
Researchers have developed gluten-free bread with the same fluffy, bubble texture as wheat bread - without using any additives or gums - simply by using rice flour that has been milled and processed in a specific way.
This week saw the International Food Exhibition (IFE) come to London. The mega-show brought out the latest offerings from small traders, multinationals, and food service. From the latest meat-free offerings, to vitamin infused teas, and nutritious meal...
Eco-friendly plastic for seafood made from...seafood. Scottish start-up CuanTec's chitosan-based plastic made from langoustine shells uses inedible seafood parts, replaces petro-chemical plastic and even cuts out the need for preservatives.
If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential benefits for the environment, say Swiss researchers.
