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.
A study that claimed men who eat fruits and vegetables with higher levels of pesticide residues could have lower sperm count should be interpreted with caution, said health professionals.
Some of the best and brightest innovation in the food and drink industry comes from start-ups – so how do they approach NPD? And what can companies of all sizes learn from their approach?
The benefits of the Mediterranean diet have been firmly established – we all know that we should eatmore fresh fruit and vegetables, use olive oil, eat whole grains, nuts and pulses, a few dairy products and a little meat – but why do we know it?FoodNavigator...
Smaller plates may not encourage overweight teenage girls to reduce portion sizes because they may be less attentive to visual cues, according to a study.
Getting children to eat vegetables is often a daily battle – but a love of healthy food can be fostered by introducing new flavours as early as possible.
Big Food needs to care more; start-ups can’t feed a planet housing 9bn people in 2050; and genuine disruptive technologies are spawning and spinning faster than flapping butterfly wings…So, er, stay calm and keep making (hopefully healthy) food.
A novel cooking and cooling process for rice could help slash the number of calories absorbed by the body by more than half by increasing levels of resistant starch, say researchers.
Manufacturers need to be innovative and clever if costs to reformulate food products are to be kept low, says Cindy Beeren at Leatherhead Food Research.
Adding an exotic ‘superfood’ ingredient gives fresh appeal to a well-established product – and manufacturers don’t have to look far for the latest one as analysts say that post-recession consumers want local, simple ingredients.
As sugar has become one of the most maligned ingredients within food, Euromonitor International research analyst Jack Skelly says the future may prove trickyfor manufacturers.
On the back of a deal with a ‘strong’ equity partner, Barentz International will use the additional funds to accelerate growth in its key markets in Europe, India, China and Asia Pacific, it said.
By Fintan Hastings, external affairs adviser, British Retail Consortium
The close relationship between supply chain partners means they are well-placed to help each other tackle food waste, says Fintan Hastings, external affairs adviser at the British Retail Consortium.
The inclusion of new voluntary best practices in the organisation’s revised trader standard is an “interesting” element, said a representative at Voice Network.
Greater energy from whey protein means greater loss of fat but retention of muscle while dieting, according to research that looked at different protein sources.
The drop in corporation tax, promise of increased investment funding and support for British farmers in the 2015 UK budget were largely supported by British food and drink manufacturers.
The idea that ‘real men’ eat meat could stand in the way of goals to improve dietary sustainability and health, according to a new study published in Appetite.
A food product’s sensorial characteristics and its place of production determine the perception of its quality for Italian consumers, a study has found.
A study by the European Food Safety Authority of cereal grain and cereal products has found low levels of mycotoxin sterigmatocystin in most of the samples to be below proposed limits.
Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.
Friends of the Earth Germany has said it will step up its fight to protect bees after German chemical giant Bayer CropScience failed to sue it in court for claiming that a pesticide manufactured by the company could harm bees.
The British government has failed to tackle poor nutrition and diet, and should do more to take public health nutrition into consideration in every area of policy, says a report by the UK Coronary Prevention Group.
