Consumers should look closely at "hidden" salt levels in processed food and choose nearly identical products that are healthier, says French consumer group QueChoisir after comparing 132 foods for salt content.
FoodNavigator approached industry and campaigners for their reflections on the Roundtable for Sustainable Palm Oil (RSPO)'s 2016 Impact Report. What are the challenges and opportunities in the next 12 months?
The Roundtable on Sustainable Palm Oil (RSPO) faced a number of well-publicised challenges last year. Consumers remain confident in the scheme, it appears, but can the same be said for the companies involved? Is this a make or break year?
'It appears that no safe exposure during human pregnancy exists'
Eating liquorice while pregnant could harm the baby's cognitive abilities and increase its risk of aggressiveness and depression, according to a Finnish study.
Most people choose unhealthy snacks that are high in salt, fat and sugar regardless of whether they have watched adverts for healthy or unhealthy food, with only dieters choosing the healthy snack, according to research.
Lacking inspiration for new product development (NPD)? Look no further than Ecotrophelia, where Europe’s brightest young minds pitch ideas for innovative and sustainable foods, and have commercialised over 40 products in Europe so far.
Döhler has launched a range of gummies and jellies based on 100% ingredients from fruit such as pectin from apple, juice concentrate, and fruit sugars instead of sucrose or glucose syrup.
Maintaining a healthy weight and heart is as much an issue of meal timing and frequency as it is the meal’s make up, US researchers have found despite a 'skewed positive results about the benefits of breakfast' from industry-backed studies.
The Unique Manuka Factor Honey Association (UMFHA) has developed a system that uses compounds to validate manuka honey as genuine, after a rise in fake manuka honey was sold in UK markets.
For consumers, higher prices are fair game but smaller portions are not, says one food marketing researcher who is urging manufacturers to downsize smartly: "Some food companies act as if they are in the energy business, selling always larger volume...
FDF: 'It's an interesting concept and worth exploring'
'Exericise labels' that say how much physical activity is needed to burn off the calories in food are significantly more effective in encouraging healthy eating than standard nutrition information, according to a new study.
As gum manufacturers are battling the sluggish category growth by developing new and bold flavors, some makers have gone in the other direction: Innovating the texture, according to a recent blog post penned by Mintel’s director of insight on food and...
As one UK snack firm markets its kale crisps as 'acrylamide-free', we talk to a leading researcher on how to reduce the carcinogenic contaminant in different foods and ask: does acrylamide-free' really exist?
Laser labels or 'natural branding' are increasing in popularity as Dutch fruit and vegetable supplier Nature & More teams up with a Swedish supermarket in saying no to plastic labels on fresh produce.
Environmental and scientific organisations, including Ceres and Oxfam, have published a best practice guidance on how to improve transparency in the palm oil supply chain.
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
The French government has ordered a safety reassessment of white food colouring titanium dioxide after scientists say they have shown "for the first time" that nanoparticles in the food additive are spread around the body.
English Premier League club Everton has renewed its partnership with The Protein Works (TPW) - adding personalised nutritional bars to the existing deal.
Packaging is the forgotten hero of food marketing - especially considering more than half of purchase decisions are made at the shelf, says Nielsen. We look at some of the products it chose as 2016's innovation breakthroughs.
Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.
Move over crickets and mealworms - Israeli start-up Flying Spark is farming and processing fruit fly powders and oils that are cheaper than other insect ingredients but with a similar nutritional and taste profile.
Snacking is about to get personal with food manufacturers using technologies such as visual and 3D printing to scale up bespoke eating experiences, according to Gil Horsky, global innovation leader at Mondelēz International.
Sofia-based healthy snack and ‘superfood’ producer Smart Organic has won a €2 million loan from the European Bank for Reconstruction and Development (EBRD) to aid expansion for the rising healthy snack and ‘superfood’ manufacturer.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
Startup firm Mahbir has launched a range of premium Indian foods containing saffron to the UK and the Netherlands, including a Belgian milk chocolate infused with the spice.
UK food firms have created the Gluten Free Industry Association (GFIA) to promote best practice manufacturing tips, gluten testing and ingredient sourcing for the free-from sector's most lucrative category.
Raisio chief executive officer Matti Rihko tells us he is moving onto a new venture later this year and was proud to have overseen Raisio’s transition from a challenged regional player into a “profitable international brandhouse” in his 10 years at the...
Gifts given from the heart this Christmas may not be good for waistlines as a study identifies popular presents such smartphones, tablets and video games as contributing to obesity rates in children.
Suez and Total are calling on Europe's food industry to sell its used cooking oil for biofuel conversion, after pledging to increase the amount that is collected and recycled by 20%.
Flavour often comes first when we think of new product development (NPD), yet texture is just as important in influencing our eating experience – and it can even change the food's flavour, perceived naturalness and how filling it is.
Agri-food giant Olam has defended its palm oil operations against accusations they are a 'black box' of secrecy that funnels palm oil linked to deforestation from rogue traders to global brands like Unilever and Nestlé.
The rise of alternative ingredients, technological innovations and new approaches to gastronomy all look to provide more sustainable sources of nutrition in the future. But as food is changing to keep up with the times, is there a limit to how much consumers...
BakeryAndSnacks has analyzed the ingredients company McCormick’s Flavour Forecast for 2017 and extracted some highlights that could assist baked goods and snack producers in new product development.
Counterfeiting is predicted to increase 3% per year worldwide leading to a rise in the anti-counterfeiting market over the next five years with CAGRs ranging from 12.8% to 16%, says PMMI (Association for Packaging and Processing Technologies).
Wessanen has consolidated its position in Europe's sustainable, organic food market with the acquisition of Spanish firm Biogran. Does this mean the Dutch firm itself is looking increasingly attractive to investors?
Rapid post-diet weight gain, often referred to as yo-yo dieting, could be a result of obesogenic gut bacteria which remain even after weight loss, say researchers who hope their findings could help to stop weight gain after dieting.
'Climate smart' pulses are essential to global food security by delivering high-nutrition protein to people and critical nutrients to soil, said the UN's Food and Agriculture Organisation (FAO) on World Soil Day.
Eating at least 20 grams of nuts a day could cut the chances of dying from respiratory disease by about a half and diabetes by nearly 40%, researchers say.
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
