The Food Information for Consumers regulation (FIC) is set to come into effect this time next year. FoodNavigator spoke with Campden BRI’s principal food law advisor David Leeks to find out what changes to expect.
Sugar-sweetened and sugar-free beverages produce similar satiety in children, says a new study that challenges the oft-quoted hypothesis that artificially sweetened drinks make people crave sweeter foods or serve as an appetite stimulant.
Nestlé is in the 10 best global firms for corporate responsibility (CR) reporting, according to an independent survey published by audit, tax and advisory company KPMG.
The Spanish advertising authority, Autocontrol, has accused Unilever of misleading advertisement of its Flora pro-activ spread by failing to include a statement stipulating target audience and conditions of consumption of the cholesterol-lowering product...
UK retailers like Morrisons’, Sainsbury’s and Tesco are backing an international ‘responsible’ fish oil certification earned by 100 processing factories in 9 countries and representing 40% of global fish oil and fishmeal outputs.
Foods may taste better when they carry eco-friendly labels – at least for consumers who are concerned about sustainability, according to a study published in PLoS ONE.
Despite ever-growing consumer demand, when it comes to low fat reformulation a number of key challenges remain - and industry cannot take a 'one size fits all' approach.
A new sector-specific engineering degree at Sheffield Hallam University in the UK aims to tackle the current skills gap in food engineering, with the first students starting next year.In this guest article, director of employment and skills at the Food...
Using cultures and enzymes taps into consumer demand for natural foods, while providing ways to reduce salt, fat and sugar in dairy products, according to Chr. Hansen.
In many cases, it's no longer enough for a food colour to be natural: Increasingly companies are seeking colouring foodstuffs, concentrated from foods themselves. FoodNavigator explored the evolving natural colours sector at FIE in Frankfurt.
Tight supply of raw materials is affecting many hydrocolloids and prices are likely to rise as a result, according to hydrocolloids expert Dennis Seisun.
The high levels of sugar contained in fizzy sodas and 'junk food' - and the effect that this has on oral health - may be an important additional mechanism for increased risks of heart disease, warn researchers.
There is a gap in the market for non-genetically modified lecithin, as the major soy producing countries are dominated by GM crops, according to Cargill’s fluid lecithin product manager Thorsten Bornholdt.
Enzymes were traditionally used to make foods cheaper and faster, but the role of enzymes is expanding, to also help make foods more sustainable and to add consumer benefits, according to director of DSM’s business unit enzymes solutions Lars Asferg.
Diabetic consumers are better advised to eat a single large meal based on the Mediterranean diet, rather than several smaller meals per day, according to new research.
By Katherine Rich, chief executive of the New Zealand Food and Grocery Council
The retraction last week by the journal Food and Chemical Toxicology of the widely criticised anti-GM research paper commonly referred to as “the Séralini paper” no doubt left many in the science community and food industry around the world rightly asking...
The researcher behind a heavily criticised study linking Monsanto's GM maize and Roundup products to cancer in rats says he will not willingly withdraw the research, after the journal issued a 'withdraw or be retracted' ultimatum yesterday.
Simply paying African cocoa growers more will not incentivize them to move away from the encroaching, more lucrative industries of palm and rubber, says Barry Callebaut.
Preservatives have a poor reputation among consumers – but that doesn’t mean that natural options are completely off the menu, says Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.
Why is your business using social media? To sell more products? Raise your profile? Change your image? Find out what key ‘influencers’ really think about your brands? Identify and target a new customer base? Or because everyone else is on Twitter and...
A heavily criticised rat study that linked Monsanto's genetically modified maize and the herbicide Roundup to increased cancer risks is set to be withdrawn by the journal that published it.
Nestlé has become the latest member of the Save Food initiative, which aims to draw on both the public and private sectors to address massive food waste and loss in every part of the food supply network.
Incomplete or selective reporting, high drop-out rates and unplanned post-hoc analyses are some of the common health claim submission failures, EFSA’s claims panel chief professor Ambroise Martin, PhD, told a congress last week.
Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).
Consumption of sugar sweetened beverages may be associated with an increased risk of developing endometrial cancer in postmenopausal women, according to new data.
Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas.
Increasing intakes of soy and other plant-based foods and supplements can reduce environmental burdens – but does the political will exist to do it? Not really, says the chair of the 10-year-old European Natural Soyfood Manufacturers Association (ENSA).
Manufacturers should look to re-address the basic levels of sweeteners and acids in their products in order to increase the success of natural flavour formulations, according to flavour and formulation expert Lindsey Bagley.
One year on from its acquisition of Swedish beta-glucan brand OatWell, DSM talks about entering into new markets and capitalizing on European health claims.
A low-fat diet in combination with supplementation with omega-3 rich fish oil may be associated with lower levels of pro-inflammatory substances and reduced cell progression scores in men with prostate cancer, research has suggested.
Nestlé may have canned Jenny Craig, and regulators clamped down on the sector's claim-making, but weight management products are booming globally, especially in increasingly image driven emerging economies like India and Brazil. It has pushed beyond...
HSBC has said that despite challenges market tides deciding the sustainability of the palm oil industry are changing - although an environmental group has published a damning report of the bank’s investment practices.
Naturex and Galactic have partnered on a research project to develop a range of natural preservation systems for anti-microbial and antioxidant protection.
Processed meat is the second biggest contributor to salt in European diets, but many manufacturers are still uncertain about why they should adopt a salt reduction strategy, according to AkzoNobel business development manager Matthijs Bults.
Unilever and Ferrero both said they would strengthen their commitments to sustainable palm oil this week – a sign of an industry in transformation, according to Catapult, an organisation working to end trade in commodities linked to deforestation.
An ageing population, new EFSA health claims, protein perceptions and a focus on sugar as opposed to fat are some key considerations that are or should be driving the dairy industry, according to an analyst.
Demonization of ingredients and a lack of consumer understanding has fueled clean label, but it remains niche among a small group of consumers, DuPont Nutrition & Health says.
Recession-hit Britons are consuming fewer calories, although weight gain has continued, according to a series of reports from the Institute for Fiscal Studies (IFS).
