Wessanen has undergone a huge transformation over the past 15 years in its goal to become Europe’s largest healthy and sustainable food company – and has cut its revenue by 90% in the process.
A mother's environment and dietary habits around the time of conception could permanently change the function of genes influencing the risk of diseases in her child, say researchers.
The top causes of food waste in homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage, say researchers from the Cornell Food and Brand Lab.
Sustainable Foods Summit: ‘Being responsible can be a competitive advantage’
Coop Denmark is celebrating the success of its private label organic brand, Anglamark, but says if it expects to stay in the market it demands investment, brand protection and innovation, with plans to launch a baby product range soon.
The trend toward raw foods is being driven by a growing group of consumers looking for ‘clean food’ – not just those who consider themselves raw foodists, says Teresa Havrlandova, founder of raw food firm Lifefood.
The use of whey protein fluid gels can produce ‘very stable’ foams that may be useful in the commercial production of food foams and areated products, say researchers.
Sustainable Foods Summit: Top 20 Meaningful Brands 2015
Most people in Europe want a brand to improve their lives and only one third of people think companies are delivering, according to Sara de Dios, global head, Meaningful Brands.
The UK's National Health Service (NHS) CEO says failing to reformulate products to reduce added sugars would be like slow food poisoning of the nation.
The Swedish National Food Agency (NFA) has begun an investigation into levels of nutrients and potentially undesirable substances present in common foods on the Swedish market.
Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.
Israeli insect start-up, Steak TzarTzar, aims to target the Western sports nutrition market with its grasshopper protein powder - competitively priced thanks to grasshopper sales in Africa.
Special edition: Innovations in better-for-you confectionery
The European Consumer Organisation (BEUC) has urged the European commissioner for health and food safety to practice caution when making ‘adjustments’ to health claim and botanical rules.
Many fruit snacks aimed at children contain more sugar than confectionery – but could be misconstrued as ‘healthy’ because of their association with real fruit, according to pressure group Action on Sugar.
To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets.
Vegetarians are enjoying a wide range of packaged food– but it's their flexitarian friends who are fuelling innovation in the taste and texture of plant-based meat alternatives.
The price of fruit and vegetables in the UK has tripled in the past 30 years, while the price of ice cream has halved – a pattern being repeated across the developing world which is fuelling the global obesity crisis.
More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.
Yes we can: By making healthy food choices Convenient, Attractive and Normal companies and policy-makers can foster healthy eating habits in all contexts, say researchers.
The organic sector has cultivated a culture of ethical awareness among consumers that conventional manufacturers are now cashing in on – and new product development is vital for the sector to retain its value, say experts.
The University of Canterbury’s school of health sciences is conducting ground-breaking research into a Renaissance medico-pharmaceutical text that could hold invaluable recipes for healthy nutrition.
With working class households making up nearly one third of sales, organic is no longer a middle-class preserve - and some say it is even fueling Britain's 'foodie' culture.
The Western European packaged food market has grown 5% since 2009, with chilled pasta, sustainable foods and frozen yoghurt leading the way, according to Euromonitor International – but Europe is still a divided market.
Coconut oil could be on trend in Europe as saturated fats are no longer regarded to be as harmful for heart health as they were, a Mintel report has said.
The health halo associated with coconut ingredients could mean coconut vinegar is the next ‘it’ product in Europe -- though its nutritional benefits are to yet be verified.
The Japanese diet can rival the Mediterranean diet for both health benefits and consumer pulling-power – with the added bonus of 'undiscovered' ingredients waiting to be developed by Western food manufacturers.
Unilever share prices surged more than 4% within a few hours of the company announcing that its first quarter sales had risen 12.3% to €12.8bn, exceeding expectations.
France may be notorious for its leisurely lunch breaks but less structured ways of eating are taking root, with a third of consumers saying they often eat on the run, according to an Ipsos poll.
Organic sales are growing but the sector remains niche with market share in single figures, says one industry group – but innovative practice and partnerships could change this.
The percentage of food and drink launches carrying digestive health claims has fallen from 2.4% in 2009 to 2.2% in 2014 in the EU, says Innova Market Insights.
Global and EU regulation aims to stop companies using indigenous bio knowledge and material to make profits without filtering any of the benefits back.
Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market Insights.
The body digests fermented dairy products like cheese differently from butter, leading researchers to suggest this may be another reason behind the French paradox.
FrieslandCampina’s milk drink and smoothie brand Yazoo is expanding availability of its on-the-go yogurt smoothies this month, seeing great potential for a ‘snack that provides sustenance.’
Older adults with a poor appetite may have a higher preference for variation in foods compared with older adults with a good appetite, according to a study.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
We have vegetarian, pescetarian, fruitatarian, vegan… and pollo-tarian? Ditching beef and dairy for poultry products is the best diet to combat climate change, according to new research.
