More than 1,400 international food and drink exhibitors descended on Paris for the Food Ingredients Europe (FiE) show this week, with many tweeting the latest trends and innovations.
The growing importance of smaller food and drink brands, arising from the fragmentation of consumer beliefs about food, is one of 10 key trends identified next year by New Business Nutrition.
The Russian government has imposed sanctions on food imports from Turkey in protest after a Turkish jet shot down a Russian warplane, stepping up the unofficial sanctions of last week.
This paves the way for mass personalised nutrition, say researchers
Blood glucose levels vary widely across individuals even for the same food, say researchers who have developed an algorithm to calculate the ‘right’ diet – paving the way for mass personalised nutrition and casting doubt over the usefulness of universal...
UBM says security and comfort of attendees is ‘paramount’; registrations up 6%
Around 32 of 1400 exhibiting companies (3%) have pulled out of the industry event Food Ingredients Europe (FiE) next week in Paris following the city’s fatal attacks, despite efforts from the organiser to up security.
The European food industry has published voluntary research principles to ensure robust and transparent science – but questions remain over how they will be put in place and enforced.
French retailer Carrefour has launched what it claims is France's first private label range of vegetarian products - which could spur other brands to occupy this relatively undeveloped space, says a market analyst.
Inflammation is an immune system response to counter injured or stressed body parts and zones – a good and necessary thing – but contemporary diets and lifestyles have overheated the mechanism resulting in a host of chronic health issues. So goes our...
Is cinnamon water set to steal coconut water's crown, can quark ever rival Greek yoghurt and will cauliflower rice really replace oats for a healthy breakfast porridge? FoodNavigator met up with the product developers who think so.
Dutch start-up Nutrileads has secured seed financing from four investors including DSM, which it plans to use to develop an immunity ingredient previously developed by Unilever.
Over 30 trade-association led campaigns promoting everything from olive oil to fresh meat have been named the recipients of the latest round of EU funding for agri-food products.
Producers of food-grade insects will submit a novel food application as soon as the new regulation passes into force, the International Platform of Insects for Food and Feed (IPIFF) has pledged.
Concern over misuse of the term ‘free-from’ in relation to allergens in food products and a need for greater standardisation of manufacturing practices has led the British Retail Consortium (BRC) and the Food and Drink Federation (FDF) to produce new...
An EFSA-approved health claim relating to infant immune system function will spread consumer confidence, a nutritionist says, although a pro-breast milk feeding group warns the claim could be abused.
Phytosterols and inulin added to soya milk has a more beneficial effect on low-density lipoprotein (LDL) cholesterol than soya milk alone, according to a study.
The UK's Committee of Advertising Practice (CAP) has changed rules to allow firms to target obese adults for the first time with ‘responsible lifestyle weight loss programmes’.
By Ewa Hudson, head of health and wellness research at Euromonitor International
Is organic still selling? Does the 'natural' trend mean fortified/functional food is now passé? And why are consumers turning their noses up at better for you (BFY) offerings? Ewa Hudson, head of health and wellness research at Euromonitor International,...
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals.
Food produced in Israeli-occupied territories, considered illegal under international law, must be clearly labelled as such in EU countries - a decision that has provoked strong opposition from Israel.
Stevia extracted from the leaf can be scaled up to compete with other methods – and is more in line with consumer perceptions of stevia’s naturalness, say researchers and industry.
Equipping participants with micro-cameras would improve the accuracy of dietary intake assessments and strengthen confidence in results, researchers behind a pilot study have said.
The long standing recommendation of ‘everything in moderation’ may actually result in lower overall diet quality and may have negative impacts on metabolic health, say researchers.
Just one tomato could provide the same amount of resveratrol as 50 bottles of red wine or the same amount of genistein as 2.5kg of tofu, say researchers.
French industry group, ANIA, is asking the public's opinion on what it wants from manufacturers and retailers in a bid to bridge the gap between consumers and industry and counter the culture of ‘food-bashing’.
If you didn't make it to Chicago last week for the inaugural Food Vision USA event, you missed a truly awesome ensemble of industry experts covering everything from our nutritional needs on a manned mission to Mars to the challenges facing small...
French retailers have unveiled an alternative 'simplified' nutrition label which rivals the five-coloured label and banishes the red traffic light that they cast as discriminatory against certain foods.
Media attention has focussed on the unsustainabilty of California's almond industry, with issues ranging from water overuse during drought and pesticide harm to bees during pollination - but this is unfair says the California Almond Board.
Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.
A low-fat diet does not lead to greater long term weight loss than higher-fat diets including low-carb and Mediterranean style diets, finds a large meta-analysis of more than 68,000 adults.
New rules on novel food were finally voted in yesterday in a European Parliament plenary, while some confusion remains about the adoption of certain amendments.
Using a unique manufacturing process, Dutch food technologists have developed a plant-based protein that can match the texture of steak and is the most sustainable of all meat alternatives, they say.
An advertising campaign that focusses on the transformative nature of cooking insects is more effective than 'entomophagy education', says a US-based researcher.
People in Sweden fall into one of three dietary camps - a ‘healthy dietary’, ‘Swedish traditional’ or 'light-meal' pattern - a national dietary survey of 1740 adults has found.
People who eat a diet rich in fish, fruits and vegetables but low in meat may end up with bigger brains and slow down the cognitive ageing process, say researchers.
Dutch food group Wessanen has reported strong Q3 results which it puts down to a consumer shift away from ‘Big Food’ towards healthy and sustainable food.