Fiscal policies can form a valuable part of efforts to drive changes in dietary behaviours, but such policies must be balanced against each other, say researchers.
The European Commission has announced extended support measures for dairy and fruit and vegetable sectors hit by Russia’s ban on food imports from Europe.
Symbolic information on a food label can change the perception of a product – even when consumers are aware that this perception is false, write researchers.
Stop talking about food taxes like they are some sort of panacea that will alter consumer behaviours overnight, and magically eliminate obesity and diabetes. They won’t.
The European Commission should stop dragging its feet over its awaited trans fat report – and explain why it is already over six months overdue, says Socialist MEP.
‘Traditional Bramley Apple Pie Filling’ has been added to the European register of Traditional Specialties Guaranteed (TSGs), says the European Commission.
Experts from both sides of the sugar tax debate have set out their arguments in a ‘head to head’ article in the British Medical Journal (BMJ). Where do you stand on the sugar tax issue?
Charoen Pokphand Foods (CPF) is set to expand its Russian presence with the acquisition of an integrated poultry business from Dutch firm Agro Invest Brinky for €614m ($680m).
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.
