Four threats, including antimicrobial resistance, and two opportunities will be some of the biggest influences on UK food safety in the years ahead, delegates heard at the Food Manufacture Group’s safety conference this week.
The ingredient list and a lack of additives or ‘artificial’ ingredients are the most important considerations for consumers when making a food purchase after price, says a new report on clean label in Europe.
Salt reduction remains a key challenge for many in the food industry. Join our team of salt reduction and policy experts on Wednesday, October 15th to discuss where current efforts can be improved, and what the future holds.
Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have reported.
A new approach to flavour formulation, which focuses on reproducing the complex concoction of molecules generated through slow cooking, could provide industry with a new generation of natural and clean label solutions for convenience foods, says Givaudan.
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according...
One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the nutritional profile of typical gluten-free foods?