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.
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.
Phosphates that are artificially added to foods like dairy and cereal products appear to cause bigger spikes in blood phosphorus levels than naturally occurring phosphates, potentially putting harmful stress on kidneys, say researchers.
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.
Meat and dairy consumption has fallen from favour in many European countries and consumers are increasingly on the lookout for foods and drinks high in plant-based protein, according to Mintel analysts.
The UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from free sugars.
UK food retailers could face stiff fines and court action after the nation's competition regulator found evidence that supermarkets were misleading customers with confusing pricing promotions.
Graze.com is set to launch in over 1,200 major retailers in the UK as the firm looks to build on its successful US launch with further rapid expansion.
Positive product feedback is a good thing, right? Not if it is from a ‘harbinger of failure’ who repeatedly buys niche market and flop products, warn researchers.
Mandatory salt reduction is the most effective way to reduce health inequalities and could save up to 4,500 lives in England each year, say scientists.
A simple computer game could help people reduce snacking and lose weight by associating certain foods with the act of saying 'no', British psychologists have found.
The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks crowdfunding for its edible insect roadmap.
A diet rich in fat and sugar could cause changes in the make up of our gut bacteria, which in turn lead to losses of cognitive functions, suggest researchers.
Cosucra will look to form new partnerships with suppliers of ‘complimentary ingredients’ and companies that can help to deliver better taste and functionality to its ingredients, as it looks to almost double turnover in the next five years.
Industry must work to minimize levels of inorganic arsenic in rice and rice-based snacks as high levels pose a health risk to consumers, warns Germany’s Federal Institute for Risk Assessment (BfR).
Giving people money to encourage healthier lifestyles only works in the longer term when designed to stop negative behaviour rather than promote positive choices, suggests research from the London School of Economics and Political Science (LSE).
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Popcorn manufacturers are pumping too much salt into their products, while leading consumers to believe they are a healthy snack, campaigners have claimed.
UK-based researchers are seeking industry collaboration and inspiration for work creating electrospun nanofibres that could provide improved products and ingredient delivery systems for foods.
Consumers' affinity with beloved junk food brands can be strong – but trying to weaken it may be counter-productive by reducing preferences for healthy foods, say scientists.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
A mother's environment and dietary habits around the time of conception could permanently change the function of genes influencing the risk of diseases in her child, say researchers.
The top causes of food waste in homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage, say researchers from the Cornell Food and Brand Lab.
The trend toward raw foods is being driven by a growing group of consumers looking for ‘clean food’ – not just those who consider themselves raw foodists, says Teresa Havrlandova, founder of raw food firm Lifefood.
The use of whey protein fluid gels can produce ‘very stable’ foams that may be useful in the commercial production of food foams and areated products, say researchers.
Sustainable Foods Summit: Top 20 Meaningful Brands 2015
Most people in Europe want a brand to improve their lives and only one third of people think companies are delivering, according to Sara de Dios, global head, Meaningful Brands.
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
The UK's National Health Service (NHS) CEO says failing to reformulate products to reduce added sugars would be like slow food poisoning of the nation.
The Swedish National Food Agency (NFA) has begun an investigation into levels of nutrients and potentially undesirable substances present in common foods on the Swedish market.
Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.
When compared to the same amount of glucose, consuming fructose could cause ‘significant’ weight gain, physical inactivity, and body fat deposition, say researchers.
A European push toward segregated certified sustainable palm oil may inadvertently exclude smaller producers from the supply chain, says GreenPalm manager Bob Norman.
The European Consumer Organisation (BEUC) has urged the European commissioner for health and food safety to practice caution when making ‘adjustments’ to health claim and botanical rules.
Many fruit snacks aimed at children contain more sugar than confectionery – but could be misconstrued as ‘healthy’ because of their association with real fruit, according to pressure group Action on Sugar.
Research suggests boys eat more fast food and are more susceptible to junk food marketing than girls, prompting renewed calls for limits on advertising to children.
Snack makers are gearing up for renewed nutrition focus in the EU when the Netherlands takes presidency of the Council in 2016, says the director-general of the European Snacks Association (ESA).
To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets.
It’s not just the high fat, salt or sugar content of processed foods that is driving obesity and diet-related illnesses – the lack of food diversity is killing our gut flora, claims one researcher.
The Nut Association has filed a paper to Public Health England in the UK calling for nuts to be included in the country’s five-a-day fruit and vegetable recommendations.
More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.
