The amount of sugar contained in food has risen up the consumer agenda and replaced price as consumers’ biggest food concern, research from the UK’s Food Standards Agency (FSA) reveals.
Norway’s Borregaard is a technology leader in biorefineries, producing biochemical and biomaterials that replace oil-based products. A recent innovation from the group is a wood-based dietary fibre that works as a fat-replacer.
From ready-to-eat pouches of wheatberry & quinoa, spreadable skyr and gourmet instant desserts with cocoa and chia seeds, we take a loot at some of the recent new product launches that stand out.
Using bio-optic smell sensors, French company Aryballe Technologies has developed a portable ‘artificial nose’ to help food manufacturers in quality control testing and new product development (NPD).
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.
European food safety regulators have linked a multi-country outbreak of Salmonella enterica, subspecies S. Agona, to ready-to-eat foods containing cucumbers but have been unable to nail down the precise source of contamination.
The flavour of a food product cannot be copyrighted, the European Court of Justice was advised last week. Two intellectual property and food law experts weigh in on the opinion and suggest what companies can do to protect their products.
A “global proliferation” of nutrition labelling is underway but, according to the European Food Information Council (EUFIC), no consensus exists on which types of labels are most effective.
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
Meal kit supplier FoodChéri believes it has the recipe to meet the needs of modern French consumers looking for fresh, healthy, environmentally friendly and convenient meal solutions delivered through digital innovation.
What do consumers really think of meat alternatives - and what are they actually looking for in products? FoodNavigator caught up with a global Mintel analyst at IFT to find out.
Understanding the role of specific nutrients in food, such as sugar and saturated fat, is important but not enough to fully understand how diets impact risk of obesity and non-communicable diseases (NCDs), says one scientist.
Can on-trend oils such as coconut compete with olive oil? Is butter really back? And as sales fall in its biggest markets, does margarine have a future in Europe? We take a look at the different oils on offer and their perceived healthiness.
