The onus should not be on consumers to choose healthy foods but on companies to help reduce consumption, says Food Policy professor at City University London, Tim Lang.
A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy and sustainable.
Insights from the 13th Global Food Technology & Innovation Summit
Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.
Just 6.6% of new private label food and drink products carried a low, no, or reduced fat claim in the UK last year – while 45% of consumers said they sought foods that were low in saturated fat.
Academics have welcomed the WHO’s recommendation to slash added sugar intake to 5-10% of calories – but the food industry has said it is misleading and based on weak evidence.
The European Commission (EC) has dropped an environment programme on waste, incineration and recycling laws because it did not “complete the circle” of creating zero waste in Europe.
Attempting to tackle the obesity crisis through ‘negatively-focused’ tactics is ineffective, and may in fact worsen the situation, according to various researchers.
Dutch supermarkets Jumbo and C1000 have boycotted Bertolli olive oil and products from Ferrero and Douwe Egberts following a pricing row – although Douwe Egberts products returned to shelves last week after it reached an agreement with the retailers.
The chief of the British Specialist Nutrition Association (BSNA) is passing the baton after 11 years with the infant, elderly, gluten-free and other specialty foods group.
Like many areas of nutrition research, probiotic and prebiotic science relies on strong collaboration between academic experts and businesses. But there are some who say such links create biased science.
Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and heart disease.
Emulsifiers used in foods may be altering our gut microbiota composition and driving metabolic changes that lead to inflammatory conditions and obesity, say researchers writing in Nature.
It would be extremely difficult for consumers to devise a 600 calorie diet providing 100% of vitamin and mineral RDAs themselves, the UK’s Advertising Standards Authority (ASA) said in its rejection of a complaint against LighterLife Fast.
Overall diet quality worsened across the world even as consumption of healthier foods increased in many countries, according to a new global report of dietary patterns.
Coconut sugar is increasing in popularity because it is seen as being a healthier, more ethical alternative to sugar - but nutritionists remain sceptical of the health claims.
McCormick & Company has bought Italian spices business Drogheria & Alimentari (D&A) for €85M (£62.5M) in a deal it claims will boost the portfolio it offers retailers and manufacturers.
The food industry's role in developing public health policy must be limited to tackle the global obesity epidemic, according to a series of papers published in the Lancet.
Round-the-clock availability of tasty foods has caused obesity rates to balloon – or has it? Per Møller of the University of Copenhagen suggests the contrary – foods that satisfy the senses may be more likely to satisfy the appetite.
Alexandra Nikolakopoulou has been announced as the new head of the European Commission’s DG SANTE unit for nutrition, food composition and information, stepping into the shoes of Basil Mathioudakis.
People who eat organic foods have about half the pesticide exposure of those who eat conventional foods, according to a new study – but all are well within established safe limits.
The focus of a controversial review on randomised control trials ‘oversimplifies the difficult and complex task of developing evidence-based guidelines on nutrition’, the British Heart Foundation (BHF) has warned.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
The Children's Food Campaign has said it is disappointed that a UK report on advertising to children failed to bring digital marketing like ‘advergames’ in line with broadcasting rules.
Thirty-year-old guidelines heralding the dangers of fat consumption are stirring up debate among experts after a new meta-analysis claimed the recommendations should never have been issued.
Stevia sweeteners derived from fermentation – without stevia plants – could be launched as early as 2016, according to Evolva Holding SA, the Swiss firm working on the technology with agri-giant Cargill.
High altitude cooking could help preserve foods’ flavour, aroma, colour, moisture and nutritional value, according to a new study from Nestlé researchers.
A healthy diet that is higher in whole grains, polyunsaturated fats and nuts, and lower in red and processed meat, refined grains and sugary drinks, is associated with a lower risk of developing chronic lung disease, say researchers.
Sweden’s National Food Association (NFA) has made changes to its Keyhole healthy eating label in light of new nutrition guidelines, meaning less salt, more wholemeal and a broader range of products that can bear the logo.
The debate about childhood obesity will intensify tomorrow (February 5) when a comprehensive review of digital and online food and drink marketing to children is published.
Mood is often assessed in nutrition research but it is ‘hard to define’ and ‘inherently subjective’, according to the researchers behind a review of mood-measuring methodology.
EU funded project APROPOS has developed a range of sustainable co-stream products using food industry waste, including protein supplements from fish discards and rapeseed.
54 countries, 57,000 food brands. “No one else is doing this research.”
Market analyst Euromonitor International has debuted a tool that for the first time breaks down a country’s total nutritional inputs into eight categories from calories to proteins to fibres.
The use of ‘kokumi’ substances could improve the taste of low-fat foods, aiding efforts to reduce levels of fat and calories in foods, say researchers from Japanese firm Ajinomoto.
The organic French yoghurt brand Vrai has been forced to pull one of its yoghurts after consumer pressure weighed in on its (legal) decision to use a non-organic aroma.
Dietary sugars intakes are decreasing or stable in most countries, according to a data review of ten European countries, Australia, New Zealand and the US.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are still half as likely to be diagnosed, according to research.
Consumption of oatmeal, rather than ready-to-eat-cereal, at breakfast may result in greater feelings of fullness and lower calorie intake at lunch, especially in overweight people, says research backed by PepsiCo owned Quaker Oats.
Efforts to shift food choices toward healthier options often fail because there is a perceived conflict between health and taste, according to a new study.
There is an urgent need in the UK to close legal loopholes that allow the promotion of unhealthy foods and drinks to children online and on TV, according to the British Heart Foundation (BHF).
French firm Eviagenics has partnered with Chilean seaweed specialist Gelymar to produce new and traditional seaweed-derived ingredients for the European market.
