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.
Negative feeding practices such as using food as a reward or to regulate emotions could be setting up children with unhealthy eating habits that could impact on health in later life, a study predicts.
The benefits of the Mediterranean diet on the heart have been well documented but research has now established a strong link to boosts in attention, memory, and even language ability.
The Australian Diabetes Society president has said people with type 2 diabetes should be wary of social media hype about the benefits of going on the paleo diet, arguing there have been no trials going beyond 12 weeks.
The European Commission has asked the European Food Safety Authority (EFSA) to update its scientific opinion on the appropriate age for introduction of complementary feeding for infants.
A fermented soybean extract that claims to help prevent blood clots is safe for use in food supplements, the European Food Safety Authority (EFSA) has concluded following a novel food application from a Japanese company that sparked member state concerns.
The number of new UK grocery product launches has dropped by 13% in the face of supermarket price wars and food is the worst hit, according to a new IRI report.
Consumers are confused over the healthiness of saturated fats, worried about chemical contaminants in processed oils and turned off by labels cluttered with additives to extend shelf and fry life. So what are the options? At this year’s IFT, FoodNavigator...
By-product Okara, otherwise known as ‘soy pulp’ or ‘tofu dreg’, is a promising novel prebiotic, according to researchers testing the ingredient in a human gut model.
The EU requires almost 270 million hectares of agricultural land to produce its food and almost 40% of this land lies outside Europe. It is unjust, irresponsible and unsustainable, according to a report by Friends of the Earth (FOE).
With mounting public pressure, the EU has experienced a tide change on the use of animal experiments in recent years. But is this in vitro political will reflected in vivo on lab floors?
The question ‘farmed fish or wild fish?’ has leaned heavily towards the most natural option, but new studies suggest changing consumer sentiment could be good news for aquaculture.
To run a successful program, integrated, real-time data capture, reporting and action should be coupled to fast and comprehensive testing, according to Sample6.
The European Food Safety Authority is calling for public comments on its draft guidance for the allergenicity assessment of genetically modified (GM) plants.
In part two of our IFT 2016 highlights gallery, we explore trends from the showfloor and the education sessions, spanning sprouted grains, stevia blends and natural antioxidants, colors and flavors, to novel sources of protein.
Healthy eating guidelines could fall flat as lower income shoppers are increasingly priced out of a market catering for prestige-seekers, a new study suggests.
UK retailer Marks and Spencer has filed a health claim for a particular carbohydrate to protein ratio it says helps overweight individuals lose weight.
Research that enhances compounds contained in broccoli may lead to a lower risk of coronary heart disease and age-related macular degeneration (AMD), according to two studies that reinforce the vegetable’s reputation as a superfood.
Fresh research from years 1-4 of the UK National Diet and Nutrition Survey (NDNS) rolling programme has investigated the association between anti-inflammatory and antioxidant dietary patterns in reducing the onset of diabetes and looked at carb-protein...
Increasing numbers of German meat producers are launching vegetarian products with the support of VEBU, the country's Vegetarian Society - but as Topas, Europe's 'vegan pioneer', quits VEBU in anger over its double standards, is industry...
Increasing fruit and vegetable intake to eight-a-day can make people happier, according to new research that challenges current European nutritional recommendations.
A new approach for food and nutrition security in the UK is needed in order to deliver access to healthy, affordable and sustainable diets for all, according to the Food Foundation.
Industry has lamented yesterday’s European Parliament plenary vote to block four caffeine claims, which otherwise seemed set to pass into EU law books after years of delay.
German ingredients supplier Beneo and Belgian sugar producer Raffinerie Tirlemontoise have invested nearly €5m in research and development (R&D) at its Belgian laboratory facility.
Food companies may now add national dietary guidelines to their products packaging and marketing material in order to help boost healthy eating, Livsmedelverket, Sweden’s National Food Agency (NFA), has decided.
