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.
The experience of eating can be affected by how we perceive food and the context in which it is presented, Italian researchers have discovered, which has significant repercussions for the food marketing industry, they say.
The value of UK Fairtrade sales dropped by €127m last year due to falling demand for cane sugar but the Fairtrade Foundation says it is remaining cautiously optimistic for 2016 as sales of Fairtrade coffee, cocoa, tea and wine all grew.
Kakadu Plum, an edible fruit produced by trees in the tropical woodlands of Australia, has emerged as a superfruit with antimicrobial properties that could replace chemical preservatives used by the seafood industry.
In US basketball lingo they call it playing small ball. Frutarom, which supplies flavors, fragrances and dietary supplement ingredients, has grown to one of the world’s largest companies in the category by acquiring many of the smallest firms.
Members of the European Parliament (MEPs) have backed plans to allow an extra 70,000 tonnes of duty-free Tunisian olive oil into the EU to help Tunisia's country – but it has been met with opposition from European producers despite safeguards aimed...
A start-up firm has found a way of sustainably sourcing the African fruit baobab whilst supporting rural economies and empowering growers in a region that has been described as an untapped source of superfoods.
New product development (NPD) is essential to address the nutritional needs of a child during its first 1000 days if health systems are to avoid the crippling cost of treating non-communicable diseases, warns a leading consultant and speaker at Food Vision...
Supporters of the 'Paleo' diet (a hunter/gatherer-style approach to eating) urge us to eschew grains, dairy and legumes - among other things. But any diet that eliminates major food groups should be treated with caution, argue two high-profile...
The number of sustainable seafood products certified by the Marine Stewardship Council (MSC) has topped a record 20,000 – an important milestone which shows a growing consumer interest in sustainability, says the MSC.
The food industry has agreed to work with EU member states to make Europe’s food supply healthier through a voluntary reformulation plan launched by the Dutch presidency.
Sprouted watermelon seeds fuel a novel range of protein bars from Go Raw
Is ‘raw’ still a hot trend in food marketing, or is the lack of clarity over what it means diluting its value? A pioneer in the raw foods movement, Go Raw founder Rob Freeland says he is less hung up on semantics these days, and more concerned about making...
The EU has further expanded its protection of artisanal foods beyond Europe’s borders as it granted protected geographical indications to Cambodian Kampot pepper and a type of Turkish fig last week.
The European Food Safety Authority (EFSA) has published draft guidance on applications for novel foods under revised rules, but a food lawyer warns the requirements may prove too cumbersome for traditional third country foods.
Consumers are in conflict – they want food that is indulgent, healthy and convenient. But this conflict also opens up big opportunities to companies who know where to look for the next trend, says one consumer analyst.
Data published by the UK government today gives a glimpse into the eating habits of 150,000 UK households from 1974 to 2014, revealing a nation that is increasingly health conscious – as it gets increasingly fat.
UK food and drink companies should be made to promote healthy and sustainable diets in order to help tackle the global sugar problem, a new paper says.
Protein-packed milkshakes made from ground-up bugs are a step nearer to becoming common drinks, a consensus of leading scientists and policy makers have claimed.
Food manufacturers have been accused of disclosing nutrition values based on smaller recommended serving sizes in order to boost sales, a team of German researchers have found.
Start-ups are more open-minded when it comes to new ingredients and flavours, while big players tend to stick with what’s in the store cupboard, says new product development (NPD) veteran.
Organic meat and dairy products have more healthy omega-3 fatty acids according to a large meta-analysis review - but experts have warned the amounts are too small to actually have an impact on diet.
The interaction between genes linked with obesity and environmental upbringing is likely to determine healthy or unhealthy food choices in adult life, Canadian researchers have stated.
A walnut-rich, higher-fat diet results in favourable changes to lipid levels associated with the risk of cardiovascular disease in overweight women, a study supported by the California Walnut Commission has suggested.
Unless wide, sweeping investments are made in better water management, the world could face a 40% global water deficit in less than 15 years, warns a report by Rabobank.
Micronutrient deficiencies have been overshadowed by the so-called ‘war on sugar’, science director for British Nutrition Foundation (BNF) warns following the publication of a report.
Sales of organic food and drink are set to double by 2018 but this is not enough to feed the world – a truly sustainable farming system is needed for future food and ecosystem security, say researchers.
Describing itself as the most "start-up friendly accelerator on the planet," MassChallenge is expanding to Switzerland under the auspices of Nestlé and Givaudan after helping 218 start-ups in the UK and US last year.
Russian president Vladimir Putin wants Russia to become the worlds biggest supplier of eco-friendly food - but the country still has a long way in terms of organic certification and production, say experts.
Swedish researchers have suggested that food labelled both GM and eco-friendly may become commonplace in the future - but is this an idea consumers will buy into?
!['[Tunisian] olive oil has been subject to far fewer obligations – particularly environmental obligations – than our olive oil and is in direct competition with our oil,” said French olive producer, Andres Pinatel. © iStock / Z. Luketina](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/1/9/5/6/696591-5-eng-GB/EU-olive-oil-producers-unhappy-with-Parliament-s-show-of-solidarity-for-Tunisia.jpg)
!['[Britons] are cooking less at home, preferring to eat out cheaply in places where large portion sizes are the norm. It is no wonder that our nation’s waistlines are continually expanding,' says dietitian Carrie Ruxton. © iStock](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/1/9/9/5/745991-5-eng-GB/Data-spanning-40-years-reveals-Britain-s-health-conscious-drive-as-it-gets-fatter.jpg)
