Chief financial officer (CFO) for ingredients giant Chr Hansen says there has been a downturn in use of probiotics in yoghurts over the last five years due to the EU’s ban on the term – but food supplements are weathering the storm.
The quest for novel taste sensations that strike the right note with consumers means food makers are constantly on the look-out for new flavours or food production methods - and the trend for fermented ticks both boxes.
The second Canadean Dairy Innovation Summit 2016 brings together European dairy cooperatives, manufacturers and private companies to provide an update one year on from the milk quota removal, explore the latest innovations, how to expand into international...
In-house show for bars, buns, wafers, tortillas and cakes
Lean production is the key driver of short throughput time, according to Bosch Packaging Technology, following its first in-house show at its Schiedam factory in the Netherlands.
Around 20% of adults worldwide will be obese by 2025, if policies designed to slow down and stop the worldwide increase in Body Mass Index (BMI) are not revised and implemented, according to a study.
The United Nations (UN) General Assembly has declared a ‘Decade of Action on Nutrition’, placing nutrition firmly at the heart of its sustainable development agenda.
To have meaningful health recommendations for foods authorities should balance both the risks and benefits of consumption, say a group of Danish researchers backing the concept of risk-benefit assessment.
DNA testing and verification of seaweed can be useful in an increasingly busy sector where quality varies and manufacturer demands are rising amid stricter regulations, an aquaculture group has said.
The European Food Safety Authority (EFSA) has announced plateauing budgets for the next three years and staffing reductions of 10% running up to 2018 – despite its increasing responsibilities.
"The good thing about this is that DNA doesn’t lie.”
UK bulk seaweed ingredient supplier Seaweed & Co has teamed with Geneius Laboratories to develop a DNA-based seaweed certification test after working together for five months.
The Dutch have slashed recommended meat consumption by almost half, citing both health and environmental reasons in what has been hailed as "a breakthrough" by sustainable food experts.
A dysfunctional supply chain is threatening the future of many farms in Scotland, and food manufacturers can help fix it, according to Allan Bowie, president of National Farmers Union Scotland.
From new cold-pressed juices in the US to the alcoholic root beer category in Australia, we take a look at some of the new products reaching beverage aisles across the globe this month.
Telling a good story about the provenance of food and drink products could benefit manufacturers, Mintel’s David Jago told the innovation conference New Frontiers in Food and Drink.
Heightened health concerns over the consumption of meat as well as increased environmental awareness are likely to fuel the growth of the global meat substitutes market to over $4 billion (€3.57 billion) by next year, according to market analysts.
From non-GMO glycerine-based solvents to sustainably sourced hydrocolloids, more and more companies are seeking ethical certification for 'invisible' ingredients – but what’s fuelling this demand when consumers probably don’t even notice?
The UK’s food industry is congratulating itself on the success of voluntary salt reduction after a government survey shows average salt intake has fallen, but the figures are being questioned by public health campaigners.
More than 99% of Marine Stewardship Council (MSC) ecolabeled products were found to be correctly labeled, according to DNA test results from the organisation.
What does it take to give a niche ingredient sustained consumer demand rather than a brief moment of superfood fame? A radical re-think of how you control the supply chain can help. FoodNavigator spoke to two companies that are doing just that.
A new report by Future Market Insights (FMI), Yoghurt Market: Global Industry Analysis and Opportunity Assessment 2015 – 2025 is being published in May 2016.
How do you ensure nutrients are fresh? How about growing them in a ‘superfood machine’ in your kitchen? US start-up GreenOnyx has the technology, an Asian micro-vegetable called khai-nam and is set for launch on both sides of the Atlantic.
The UK has put sustainability on the menu by backing plant proteins over meat and dairy for sustainability reasons in its updated dietary recommendation and healthy eating guide.
An online method of collecting diet data could help unlock intake information for teenagers, a group often neglected in government policy, say UK researchers.
The EU is discriminating against soy and plant-based proteins that are nutritionally similar – or even healthier – than the sugary dairy products it has pledged to subsidise, says the European Natural Soy and Plant-Based Foods Manufacturers Association...
Almost a third of consumers actively seek products with some form of clean-label claim, while 70% of those purchasing dairy and bakery products say such claims influence their buying decisions, research by Ingredion has found.
Children from families who participated in lifestyle counselling ate more vegetables and had a higher intake of important nutrients, a two-year follow-up study has shown.
How to create a new high-value, sustainable business model for African ingredients? By focusing on demand-creation first, production second and engagement with communities, says the founder of baobab start-up Aduna.
The European Court of Justice (ECJ) says the nutrition and health claims regulation (NHCR) could be applied to “commercial communications” intended for professionals but with the goal of indirectly reaching consumers.
Leaving the EU could spark a “food factory crisis”, according to new research on the consequences of a British exit, or Brexit, from the EU, from the Food Research Collaboration (FRC).
Naturex is calling on innovative start-ups with fresh ideas on plant-based ingredients, green technologies and novel farming processes to collaborate with it thorugh Ingenium, its open innovation accelerator scheme.
Start-ups are changing the food industry from trailblazing new ideas to providing new growth models, and both big businesses and small start-ups need to collaborate to innovate. The benefits are mutual, says Jeremy Basset, founder of Unilever’s incubator...
Understanding the biological mechanisms responsible for detecting the salty taste will help create solutions to combat the health problems caused by overconsumption of salt, a study has determined.
With the spotlight on vitamin D in many European countries, one company says its recently approved novel UV milk treatment could be a way to tackle deficiency.
Grocery retailing that includes click-and-collect services, and smaller convenience stores, are enjoying strong growth in Western Europe, driven by convenience in the form of packaged foods and tailored delivery services that provide ready-to-cook fresh...
Not only is Germany the front-runner for innovative food and drink launches, it is also Europe's testing ground for trendsetting companies looking for a receptive market. Mintel market analyst explains why.
A certification label added to bottles of Italian extra virgin olive oil will combat fraud and allow consumers to trace their oil from tree to table, the Italian olive oil sector has said.
Demand for citrus flavour market is set to rise in Europe in the next ten years, says Future Market Insights (FMI) - but which are the most popular flavour blends, what is fuelling this growth and how steady is supply?
Food Vision 2016 preview - Cannes, France March 2-4, 2016
Whey-based ice cream, an organic wheatgrass supplement and a herbal relaxing drink have won the Trailblazers contest hosted by Unilever and William Reed Business Media’s Food Vision event.