Acacia gum, or food additive E414, is used by food and beverage manufacturers as a natural texturizing agent. FoodNavigator travels to Senegal to find out how the plant exudate is ‘tapped’ from African acacia trees, before being exported and processed...
Global consumer goods giant Unilever wants to deliver faster innovation and an enhanced brand experience by addressing the complexity of its business model, according to its marketing transformation director, Jon Walbancke.
An EU-wide front-of-pack nutritional labelling scheme with colour coding could help reduce obesity levels and tackle rising non-communicable disease rates, argues the BEUC.
Scotland’s salmon farmers are hitting back against long-standing claims that the industry damages the environment and destroys wild salmon and sea trout stocks.
Nestlé wants 100% of its key commodities to be deforestation-free by next year. The company is leveraging technology as part of a “toolbox” to tackle risk areas and accelerate its journey towards a deforestation-free supply chain.
The debate over front-of-pack nutritional labelling is intensifying in Germany after the country’s consumer watchdog slammed an industry-backed labelling scheme and the Hamburg Regional Court ordered Iglo to remove NutriScore from its products.
The European organic food sector is witnessing double-digit growth. And while high value organic sales can be lucrative, the category is an increasingly crowded space in which to operate, making it ripe for consolidation.
Public Health England’s sugar reduction strategy is expected to cut obesity rates and save the NHS £265m over the next 10 years, if industry and consumers behave as intended.
The baby food brand and British retailer have teamed with post-consumer waste company TerraCycle to trial a recycling service for Ella’s Kitchen’s pouch packaging.
Multi-Michelin starred chef Alain Ducasse has encouraged industry representatives to join his gastronomic revolution – a movement that champions health, the planet and ingredients.
The German Federal Institute for Risk Assessment (BfR) has raised concerns over the stability of sucralose when heated to high temperatures, and the potential for resulting health risks.
