Healthy foods

Image: Getty/Jirsak

How to avoid the greenwashing trap

By Oliver Morrison

New reviews on misleading claims in early 2022 will pressure companies to provide concrete evidence of their sustainability credentials in an increasingly green-focused and consumer-led market. What does this new regulation mean for brands? Caroline Greenwell,...

What's hitting tables in Europe? FoodNavigator's latest NPD round-up / Pic: GettyImages-Yulia Gusterina

NPD Trend Tracker: From oat-based ice cream to Net Zero cereal

By Katy Askew

This week's new product gallery brings together some of the hottest product launches in Europe, from Oatly's new oat-based ice cream, to pea-based canned fish alternative Fish Peas, and 'porridge with provenance' - Alara Organic's...

getty | yacobchuk

Marketing advice: Time for a healthy Tik Tok trend

By Nikki Hancocks

Brands in the health and nutrition space are failing to make use of the oldest marketing tool in the book - word of mouth - and in this era of social media that opportunity is bigger than ever.

The BfR conducted a nationwide survey to investigate consumer perceptions of food additives. GettyImages/Lukatme

What do consumers think about food additives? Survey

By Flora Southey

Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.

©Getty Images - Hulyi Lee

Guest article

NPA: Setting safety limit on CBD key part of regulatory process

By Daniel Fabricant, PhD, Natural Products Association

NPA president and CEO Daniel Fabricant, PhD, argues that FDA does not need new authorities to regulate the CBD market and that determining a safe daily intake level for the substance should be an integral part of that process.

© onairjiw / Getty Images

Are omega-3 fatty acids prebiotic ingredients?

By Stephen Daniells

Omega-3s may beneficially alter the composition of the gut microbiome and lead to increases in the production of short chain fatty acids, says a study from King’s College London.

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