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.
Danish biotech giant Novozymes narrowed the range of its full year outlook to the lower end as the firm reported a 17% rise in Q3 net profits and strong sales in Food & Beverages and feed and Agriculture & Feed.
With consumer interest in health and specialty oils growing, FoodNavigator takes a look at the positioning of superfood newcomers and well-established favourites in Europe.
Chr Hansen has reported ‘very satisfactory’ overall growth of 10%, as stronger performances in cultures, enzymes, and nutrition balance out below per performance in natural colours.
When it comes to evaluating the naturalness of food products, very few consumers consider on pack ingredient information, finds Unilever commissioned research.
Thinking of food in black and white terms such as ‘health’ and ‘unhealthy’ can hinder weight management by encouraging an 'all or nothing' approach to eating - so what does this mean for food labels?
Dutch company Newtricious is bringing a new egg protein hydrosolate ingredient market with data backing its cardiovascular and metabolic health benefits.
EU organic legislation was supposed to dynamise the sector – but with the agricultural committee’s proposal yesterday deemed another status quo by organic groups, is future investment in the organic sector being compromised by the uncertainty?
The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray.
Both France and Italy have strong culinary traditions and consumers want quality food but have less and less time to cook – could this be why organic packaged food shows such promise?
With more than a quarter of all EU energy consumption, and a lower share of renewable energy than other industries, the European food sector must focus on sustainable use of energy, warns a new report.
Sensing a shift in consumer eating habits and attitudes, several German meat companies are leading the way in innovation and NPD for meat substitutes: “We will be the first and last generation that eats meat every day,” says one.
EFSA delivers long-awaited safety assessment despite data craters
The European Food Safety Authority (EFSA) has said insect pathogens potentially harmful to humans are most likely to come from rearing and processing not intrinsically associated with the insect itself – but huge gaps in data remain.
The UK government is calling on businesses, scientists and agricultural producers to submit their proposals for salt, sugar, fat and fibre reformulation with the chance to win up to €13.5 m in funding.
The Soil Association is updating its organic standards to make them more practical and transparent and is calling on the public to give its opinion in an open consultation.
Nearly 80% of British consumers say buying local produce is important but only 30% actually do – why is this and can large-scale food manufacturers satisfy this desire for local?
The type of dietary fat we eat may lead to changes in our inflammatory response, which in turn play a key role in long term risk of obesity-related diseases including diabetes and atherosclerosis, warn researchers.
A new EU-funded research project involving partners across the EU, as well as in China, will help reduce food waste by 30% by 2025, say those behind the project.
FoodDrinkEurope will continue to take a ‘holistic’ approach to improving the health of Europeans with a new commitment to trigger further industry action on making food healthier, it says.
DSM has been named as one of its sector’s leaders in environmental prudence in the Dow Jones Sustainability World Index, but the company says it sees such lists as a means, not an end.
Novel protein ingredients face a difficult future with too many barriers to entry to make success likely – but there are brighter prospects for Quorn and some potential for insect protein in animal feed, says Giract.
Extreme weather conditions and a weak euro have pushed the price of some fruit concentrates up by 400% - putting the juice industry in 'grave danger', says French juice association.
Synergy Flavours has launched a new flavour range for protein and weight loss supplements, designed to work with more protein types, and satisfy consumer demand for more variety.
Schoolchildren benefit from more time to eat lunch, choosing more fruit, and consuming more of their meals, including vegetables and milk, according to a study.
Eating a Mediterranean-style diet with extra-virgin olive oil may lower the risk of developing breast cancer, according to a new analysis of a trial in Spain.
People consume more food and drink when offered larger portion sizes or when using larger items of tableware, according to the most conclusive review of evidence to date.
British kids’ lunchboxes are getting healthier and competition is more heated than ever, say market researchers at Kantar Worldpanel - but are manufacturers really meeting parents' demands?
