A Spanish advertising watchdog has upheld a ‘no added sugar’ claim for a dessert containing sweetened chocolate – a questionable interpretation and clear breach of EU law, warn food lawyers.
Product reformulation, an advertising ban and restrictions on promotions are expected to be the main focus of the government’s childhood obesity strategy.
It's not just taste and texture perceptions that change for older consumers but their social experience of food too - yet research is lacking and food manufacturers are missing out as a result, say Dutch scientists.
Young people starting their food business careers should hungry for knowledge about the roles they’ve taken on and slip a “finger in lots of pies”, according to the Agriculture and Horticulture Development Board (AHDB) boss Jane King.
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.
Food Standards Scotland (FSS) has launched a campaign to improve consumer understanding of food labels in a bid to reduce food poisoning cases and food waste.
Tate & Lyle launched a menu of Middle Eastern recipes with a healthier twist at Gulfood Manufacturing, in Dubai last week (October 27–29) to tackle the growing number of consumers in the region who are concerned about rising obesity levels.
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.
The EU sugar reform will harm public health by flooding the market with cheap sugar and tempting manufacturers to reformulate – an agricultural policy that takes into account public health is needed, say researchers.
New research suggests obese children can rapidly improve markers of metabolic health by reducing sugar but not calories; however experts have issued caution over the quality of the study.
Companies are increasingly demanding certified palm oil using criteria that are stricter than current RSPO standards – does the mean the RSPO certification is in danger of becoming irrelevant?
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.
After reviewing years of research that had suggested a link, yesterday the WHO classified processed meat as carcinogenic. Cue sensationalist headlines and huge industry backlash against these ‘obviously biased claims’. Can both sides please cut the nonsense?
Regular consumption of processed meat products does cause cancer, according to a new World Health Organisation (WHO) report that puts prepared and cured meat products on its list of cancer-causing substances.
An advertising campaign that focusses on the transformative nature of cooking insects is more effective than 'entomophagy education', says a US-based researcher.
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.
When it comes to evaluating the naturalness of food products, very few consumers consider on pack ingredient information, finds Unilever commissioned research.
TakeStock, 'the Ebay of the food industry', says it can find buyers for unsold stock as well as reducing food waste, cutting storage costs and helping food companies find a bargain.
Looking at pictures of food through advertisements, social media and cookery programmes, offers the viewer a substitute source of pleasure – but could it also be fuelling obesity?
From fibre-filled juice to bird-friendly coffee, cauliflower flour to pea bread, European demands for natural are being fuelled by a massive distrust of TTIP – and this will grow whether the treaty is ratified or not, says Mintel.
A raft of new technical solutions and innovative strategies, focused on replacing damaging trans fats like-for-like with healthy ingredient that has exactly the same functions, are currently being explored by industry and academics.
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.
Price wars, social media and greater consumer demand for a connection with food and producers mean more European food companies are cutting out the traditional retail middle man and finding their own channels.
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 cannot rule out that the food additive octyl gallate (E311) may cause cancer due to a lack of data, it said in a safety review published last week.
Global demand for MSG is set to rise, but can the additive shake off its negative health associations in Europe - and if not, does that mean a gap in the market for MSG-free umami seasoning?
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.
Replacing intake of dietary saturated fat with unsaturated fats may still be the best for heart health, according to new Harvard review that warns against increasing intake of saturated fats.
Bérangère Magarinos-Ruchat, vice president of sustainability partnerships at global flavour firm Firmenich has won “Head of Sustainability” at the Ethical Corporation's Responsible Business Awards.
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.
The UK government is calling on manufacturers to use local county of origin labelling on its products – but unlike in Italy such measures would be voluntary.
Food safety remains a “fundamental issue of concern” for the food industry, government and consumers and attending events such as the Food Manufacture Group’s Food safety conference will arm delegates with vital information to avoid problems.
Glanbia Nutritionals has expanded beyond its dairy roots to add pea, chia and flax protein concentrates to its portfolio to meet growing demand for vegan protein, says business development manager Vicky Fligel, who caught up with us for our special edition...
Cradoc’s Savoury Biscuits will join 15 other Welsh food and drink manufacturers on a trade mission to Scandinavia in a bid to find new trading opportunities and “sustainably grow” the Welsh food and drink industry.
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.
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.
