Two pieces of research published in the British Medical Journal provide fresh evidence of the links between popular processed food and a range of health risks.
Public Health England has been urged to include cakes and biscuits in its calorie reduction programme after researchers found “a considerable amount” of fat in own- and private-label brands.
The Technical University of Denmark is developing blockchain solutions for small and medium-sized food manufacturers in an effort to combat food fraud in high-value products.
UFC-Que Choisir has raised concerns over the safety of soy-based products after elevated levels of phytoestrogens were found in various drinks, desserts, sauces, and prepared foods.
According to its 2019 Global Responsibility Report, the Minneapolis, Minnesota-based company sources 85% of its top ten ingredients in responsible ways.
Sustainably sourced palm oil and soy have shot up the agenda of European retailers. According to Penny Coates, non-executive director of own brand retail solution providers S4RB, this is “just the beginning”.
A survey assessing sandwiches sold by supermarket and high street retailers in the UK has revealed that uptake in plant-based is still lagging. “The sheer volume of meat-based sandwiches is a big concern,” says Eating Better.
UK environmental marketing campaign charity Hubbub is encouraging people to pack their own lunches. If you do, Hubbub says it could combat single-use plastic pollution and food waste - as well as saving you money.
London Food Tech Week is a five day ‘festival’ showcasing the best and brightest in food innovation. Spread across five different venues, each day has a theme – from manufacturing to retail and out-of-home consumption. So what food and beverage trends...
From organic soybean pulp to brewers' spent grain and rice husks, by-products are attracting increased interest from start-ups looking to upcycle food waste.
The Coffee Cherry Co. is paying coffee farmers for their cherry by-product and transforming it into a gluten-free, high fibre, antioxidant-rich food ingredient, CEO Tom Clemente tells FoodNavigator.
The rare sugar nigerose can now be “easily” produced via a process that “can readily be scaled up for potential industrial purposes,” claims a breakthrough study.
Efforts to cut sugar can unlock additional opportunities to ‘blend the trends’ of health, wellness, functionality, indulgence and an authentic sensory experience.
