The EU has lost the opportunity to provide safer food to its people by setting maximum arsenic levels in food too high, says one researcher - but a legal expert welcomes the levels for providing guidance and legal certainty.
Repurposing food waste from retail and commercial suppliers could offer have significant beneficial outcomes for new food markets in addition to the environment, say researchers.
Scotland’s food and drink sector turnover has grown at twice the UK rate since 2008, taking it to a record £14.3bn in 2013, according to the Scottish government.
One fifth of Brits believes free-from foods are healthier than normal foods while the same number believes they are higher in fat, salt and sugar. But why is this and what should companies do?
Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers.
There is a direct link between salt intake and obesity, says 1200-strong CASH study – but health experts say the findings should be taken with a pinch of salt.
Nordic authorities are cracking down on the unnecessary use of allergen advisory warnings after a review found one fifth of products were wrongly labelled.
Biotech giant Monsanto has said it will abide by requests from Latvia and Greece to be excluded from its application for re-authorisation of its MON180 maize in the European Union, but accused the countries of ignoring science.
With sales of traditional pasta falling across Europe, homemade 'spiralised' vegetables are an increasingly popular alternative – but analysts say there is potential for food manufacturers too.
A law that would have forced French supermarkets to donate unsold food to charity has been scrapped on a legal technicality – but supermarkets are being urged to adopt it voluntarily and some have already pledged to do so.
When it comes to cutting levels of obesity-related heart disease and death, it’s time to stop counting calories, and start to make simple changes that improve the nutritional value of diets, argue public health experts.
A five-colour nutrition label is more effective than three, says French advisory body - but industry has slammed it as simplistic while critics say it is more confusing than traffic-light labels.
New data from Germany suggests manufacturers continue to almost exclusively advertise unhealthy products to children, despite pledges to change their ways.
High pressure processing (HPP) will be the most commercially important food processing technology for European industry in the next ten years, according to new data.
Players in the protein category – especially those focused on the center of the plate – are behind the curve when it comes to flavor and need to rethink their strategy to capture and hold modern consumers’ attention, according to flavor and seasoning...
Israel’s Health Ministry has ruled that Heinz Ketchup can no longer be called ketchup in Israel after local brand Osem argued it doesn’t contain enough tomato paste, according to Israeli news service Ynet.
Sustainability isn't one size fits all. Some consumers buy sustainable products while others curb consumption of less sustainable foods, say researchers.
Implied motion in food advertising – such as an image of juice being poured into a glass – may make food appear fresher and more appealing, according to a study published in Food Quality and Preference.
Two Dutch vinegar firms have been fined over €6m for cartel arrangements lasting over a decade – but the whistleblower sidestepped payment under EU rules.
Better-than-expected first-half sales growth has allowed the world’s biggest food company, Nestlé, to confirm its 2015 outlook despite poor exchange rates leading to decreased profits.
Nomad Foods has confirmed it will acquire the European operations of Findus Group for €702 million (£500m), adding further scale to its frozen-food business just months after a 2.6bn deal for Iglo Group.
The key to successful placement of mildly sustainable products is to use cues that communicate product positioning consistently, both in price level and in-store location, say researchers.
Protein is one of the hottest ingredients in food and nutrition currently, but maybe we should focus more attention on developing protein-rich products for those who actually need more protein.
Modern ‘Western diets’ can lead to poor immune functioning and increased risk of inflammatory conditions, allergy, and auto-immunity, researchers warn.
There is a lack of top level evidence to support the notion that eating ‘little and often’ is beneficial for metabolism and weight loss, say researchers who warn that more robust clinical data that also accounts for meal timing is needed.
Fiscal policies can form a valuable part of efforts to drive changes in dietary behaviours, but such policies must be balanced against each other, say researchers.
The European Commission has announced extended support measures for dairy and fruit and vegetable sectors hit by Russia’s ban on food imports from Europe.
Symbolic information on a food label can change the perception of a product – even when consumers are aware that this perception is false, write researchers.
Stop talking about food taxes like they are some sort of panacea that will alter consumer behaviours overnight, and magically eliminate obesity and diabetes. They won’t.
The European Commission should stop dragging its feet over its awaited trans fat report – and explain why it is already over six months overdue, says Socialist MEP.
‘Traditional Bramley Apple Pie Filling’ has been added to the European register of Traditional Specialties Guaranteed (TSGs), says the European Commission.
Experts from both sides of the sugar tax debate have set out their arguments in a ‘head to head’ article in the British Medical Journal (BMJ). Where do you stand on the sugar tax issue?
Charoen Pokphand Foods (CPF) is set to expand its Russian presence with the acquisition of an integrated poultry business from Dutch firm Agro Invest Brinky for €614m ($680m).
Research demonstrating that fatty acids have a taste sensation that is distinct from other basic tastes ‘confirms’ that fat is the sixth basic taste, say researchers.
EU regulation is confusing but with growing consumer demand, it's still an attractive market. FoodNavigator spoke to five companies about the challenges of selling insects in Europe.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
Over 100 more protected names for British food, more research for food innovation and less red tape will give a £7 billion boost to exports, the UK prime minister says.
California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and why so much of the world is reliant on Californian almonds.
A new generation of restaurant quality ready meals targeting seniors is set for commercial launch this year, with a patented technology allowing fortified gels to be printed onto the food.
Manufacturers are already on the brink but they now face a "nightmare scenario" as more retailers begin producing their own goods, says a market report - so what can industry do to survive?
What will the next flavour trends be, where does inspiration come from and how can you make sure a trend has some sticking power? FoodNavigator met up with Mintel at IFT to find out.
