The process of making corn flakes strips maize of its healthy phenolic compounds and tocopherols, meaning fortification with additives is the best solution to make corn products healthier, scientists have found.
Leading French retailer E.Leclerc is definitively backing the NutriScore logo after a survey of 300,000-consumers showed it is best in encouraging healthy food choices, especially among younger shoppers and those from lower socio-economic backgrounds.
No organic ready meals, 'double standards' in meat labelling and too few vegetarian options. Manufacturers in Europe's biggest ready meal market, the UK, are failing to seize a business opportunity, a new report says.
UK firm Seaweed & Co's wild harvested knotted kelp (Ascophyllum) beats spirulina for iodine, potassium, calcium and magnesium, and can reduce salt in packaged foods or replace artificial smoke flavours, it says.
Undeclared allergens at 'concerning' concentrations in packaged food are causing accidental allergic reactions, according to a study. "There is a perception that food allergens are no longer an issue," says one expert. "This is...
Chr Hansen will double the capacity at its natural colour research and development (R&D) laboratory in Montpellier, France in order to meet consumers' increasingly stringent expectations of what is natural.
The buying alliance between retail giants Tesco and Carrefour will create an imbalance in bargaining power that has a detrimental effect on the whole supply chain, suppliers and manufacturers have warned.
UK food and drink manufacturers are achieving "substantially better" sugar reductions than has been reported, according to a health policy expert. "It's good news for public health as well as private business."
The type of isuglucose currently used in Europe poses no greater health risk than sucrose – but if manufacturers increase its proportion of fructose, the potential risks must be communicated, said the German risk authority.
Plant-based sales are set to continue their upward trajectory but the meat and dairy sectors are not out for the count. The way we consume animal products is evolving and premiumising, French research suggests.