UK insect start-up EatGrub has secured a listing in Finland's biggest supermarket. 'It shows how seriously the concept of insects as food is taken in Finland,' the start-up's co-founder says.
Bayn details the use of electronic sensory (E-sensory) technology that determines the aroma profile of a sugar-reduced food to mimic the taste of the original full sugar version.
Norwegian manufacturers are using a few low-salt “alibi products” to boast about reformulation efforts while doing little to cut salt in large volume products, says a Consumer Council report.
Malaysian supplier PureCircle must provide more data to prove the safety of both minor steviol glycosides and glucosylated stevia, the European Food Safety Authority (EFSA) has said in two separate opinions.
Claims such as ‘no added sugar’ on foods containing sweeteners are commonplace and an important part of healthy branding - but are they technically illegal under EU law? We put the question to a food law expert.
As the backlash against sugar continues, manufacturers of sweet products are coming up with eye-catching solutions to win consumers’ attention from chocolate pizza to vegetable muffins, says Mintel.
A miniaturised sensor that can be mounted on a tooth has been developed to transmit data on glucose and salt intake, in a development highlighting the progress made in health-monitoring wearable devices.
The free from, plant-based and protein packed trends are high on the list of consumer demands and producers around the globe are responding with innovative launches: BakeryandSnacks takes a look at what is hitting the shelves.
A European Commission report that identifies beef, soy and palm oil as contributors to deforestation, has attracted criticism from Greenpeace, who have urged the EU to “break its silence” and take action.
'From the ubiquitous potato chip, to nuts, popcorn, pretzels and jerky, the salty snacks market is one of the most dynamic in the global snack food category,' says James Wolff, global marketing manager, Videojet Technologies.
Snacking is emerging as 'a new eating ritual' in France but is not breaking down traditional meals, according to a survey by snack manufacturer Mondelez.
Collagen is set to compete with plant-based protein and probiotics in the US snacks category as manufacturers ride the growth momentum of bone broth, says IRI.
