The UK’s salt reduction programme has been hugely successful – but it has challenges ahead, according to experts speaking at FoodNavigator’s Salt Reduction Forum last week.
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.
Healthy eating campaigners have slammed Nestlé, Kellogg and other food firms for including varying amounts of salt in the same products depending on where they are sold.
All new UK government policies should be considered in the context of rising obesity rates in an effort to reverse the trend, urges a report from independent think tank 2020health.
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.
The European ready meals market has grown more than 14% in the past five years – and is due to grow another 12% by 2016, claims a new report from Food For Thought.
Increased availability of gluten-free packaged foods is helping coeliac teenagers keep many of their old food habits as they embark on a gluten-free diet, according to a Swedish study.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
Global meat consumption will continue to boom but a consumer shift from price concerns to quality means meat processors need to step up marketing efforts, researchers warn.
Ten years after introducing the 60/40+ initiative Nestlé aims for all of its foods and beverages for children to comply with the initiative’s criteria.
Saudi Arabia's ready meal, coffee, tea and spices market grew 118% to reach US$7bn in value between 2007 and 2012, but growth will slow in coming years, according to a new report.
UK ready meals contain up to double the World Health Organisation’s (WHO) recommended daily intake for sugar, according to the latest research from Which?.
Consumption of a gluten-free diet during pregnancy may be correlated to the health of offspring, and in particular their risk of developing type 1 diabetes, according to new research in mice.
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?
Gluten-free bakery still offers plenty of opportunity in Europe, but beer, pizza and prepared meals are the most untapped segment of the cereal-containing products, according to a Mintel analyst.
Nearly 90% of UK shoppers with coeliac disease say that gluten-free foods do not represent good value for money, according to a survey from Leatherhead Food Research.
Consuming food at a slower pace does help to increase reduce feelings of hunger, but the effects on calorie consumption may depend on whether you are overweight, according to new research.
