Dutch people are still “well above” recommended levels for salt as industry meets salt reduction targets for some foods but not others, according to a recent survey.
Pesticide residue tests conducted for French consumer group Que Choisir found 85 different chemicals on fruit samples, while all those that were pesticide-free were organic, bar one.
Does the 'miracle berry' have potential for sweet success in reducing the sugar content of sour drinks, as Brazilian researchers suggest, or like its name is it too good to be true?
Dutch consumers' first impression of Pedon's red lentil pasta may have been lacklustre but the Italian pulse processor is unworried as it rides Europe's triple trend wave for healthy protein, flavoured pasta and sustainable pulses.
Industry lobbying activities could continue to go “unchecked” with insufficient Commission proposals for a new mandatory transparency register, according to transparency watchdog Corporate Europe Observatory.
Concerns over using crickets as a sustainable alternative to meat may be eased as a study has shown that weeds and food by-products could work as single ingredients to successfully rear this insect.
Food recalls and alerts for the end of September have been notified by England, Ireland, Australia, Canada, Czech Republic, USA, Austria, Germany, Norway, Sweden, Netherlands, Belgium and Denmark.
The International Platform of Insects for Food and Feed (IPIFF) wants workable and consistent rules for insect producers across the EU and is setting up a strategic task force to help manufacturers navigate their way through EU regulation.
The number of eco-labels could grow by 66% in the next 15 years as their power and influence becomes much great than regulation, according to new research carried out in Denmark.
Luis Cantarell, who headed up €500m+ food-pharma crossover research centre Nestlé Health Science when it launched in 2010, is retiring after 40 years at the Swiss food giant.
’We are investors and we expect companies to manage the risks in their supply chain’
A group of investors worth $1.25 trillion (€1.1 trn) in assets are urging 16 food companies to accelerate the switch to sustainable, plant-based proteins.
3D printing and the right choice of texturiser are key to creating visually appealing smooth foods that can be eaten by seniors who cannot chew, says German company Biozoon.
The Irish government has launched an ambitious national obesity plan which proposes a sugary drinks tax, maximum portion sizes, marketing restrictions and reformulation targets - but the lack of funding to implement the policy has led to criticism from...
'The first step towards a future with healthy, hardy plants' - but are they GMO?
By 2030 almost one fifth of the global population will be over 60 with their own demands and aspirations. But, as Mintel analyst Richard Cope explains, the food industry still hasn’t woken up to this golden oldie opportunity.
Food texture will become a growing consideration over the next 20 years with an estimated population of more than one billion people over the age of 60, a new paper suggests.
Alpro did not make it clear enough that it had paid a British celebrity to post tweets about one of its products, the UK’s Advertising Standards Authority (ASA) has ruled.
Advances in the field of scent may be key to developing healthier food - by using natural aroma molecules to make reformulated food smell saltier or sweeter - or even creating personalised flavours that are tailored to an individual's genome.
Consumers say they want to eat sustainably but don't always buy sustainable food. In order to change this, The Better Buying Lab has enrolled Google, Quorn and Sodexo to understand why and accelerate the transition to plant-based proteins.
Hinoman – an Israeli start-up developing a novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes – aims to open its first commercial scale production facility in Israel in the first...
In the next 10 years, the food industry will be profoundly changed by a series of disruptive innovations in three waves. "Some say these entrepreneurs will save the planet, others believe they will destroy our relationship with food. I believe it...
Forza Industries and trade association Specialised Nutrition Europe (SNE) voice their support for new EU legislation that has clarified the use of weight loss claims on meal replacement products.
Consuming more dietary fibre as a baby could lead to better cardiometabolic health later in childhood, according to the ‘Generation R’ study involving over 2,000 children.
Industry could soon be able to reduce food allergy risk by modifying culprit proteins, say researchers who have filed patents on allergen-reducing technology.
Strategies to tackle cardiovascular disease (CVD) need to move away from statins and cholesterol reduction and focus on reducing inflammation and increasing HDL cholesterol through dietary intervention, urges a leading food lipids academic.
Children’s acceptance of healthy food is underrated by their mothers as a study finds kids choose a higher number of healthy foods for their mothers than for themselves.
Norwegian researchers have developed a CO2 emitting pad for a range of fresh fish and meat products, saying it could replace CO2 gas and moisture pads as well as boosting sustainability by cutting down on packaging size.
It seems people may be creatures of habit when it comes to food and drink as a study has highlighted the difficulty consumers have in including new products into existing dietary habits.
Finnish start-up Gold&Green Foods is set to bring its 'pulled oats' - a patent-protected, plant-based protein - to international markets following a 51% acquisition by Paulig Group.
Italian scientists have linked the Mediterranean diet with lower mortality rates for sufferers of cardiovascular disease, but they also warn that the diet’s benefits are reaching fewer people as consumers are priced out of eating healthily, especially...
Maximum sustainable yield is not the same for every country and adaptable frameworks are therefore key for fisheries to meet CFP goals, the four-year Myfish project concluded.
Food Standards Scotland (FSS) has launched a new food fraud hotline to help regulators and police tackle criminal activity in the supply chain, as well as protect the food sector’s reputation abroad.
European food manufacturers are brightening up the mature and somewhat staid dry pasta category with innovative flavours, bright colours and vegetable-based ingredients.
Product defects (73%), technical faults (54%) and expiry of the best-before-date (43%) are the major causes of food waste in the German food industry, according to a study.
Polish start-up Purella Food is on a mission to popularise chlorella and it's arming itself with a vast portfolio of ‘superfood’ products for the battle.
Better methods to protect banana crops, both for exporters and those who rely on bananas as a staple food, are needed as researchers point to the vulnerability of the popular fruit to disease.
Yersinia pseudotuberculosis in raw milk, oxalic acid in green smoothies and an outbreak related to raw beetroot were emerging issues identified by the Emerging Risks Exchange Network (EREN).
Calcium should come from healthy sources like fermented dairy products and leafy greens as a review outlines an approach to receiving an adequate intake while supporting bone and heart health.