The global market for non-GMO food and beverage products shows great promise in the coming years, but its success is far from guaranteed, as global consumer support for mandatory GMO labeling is mixed, and there is little indication of a surge toward...
Switching to natural ingredients often requires companies to go back to the formulation drawing board, but there have been some big improvements, according to head of food innovation at Leatherhead Food Research, Dr Wayne Morley.
Do consumers vote with their feet when it comes to palm oil? Probably not — or at least that seems to be the case in emerging markets, where the lion’s share of palm oil is processed and consumed.
Pizza has a poor nutritional image – but it could be reformulated to meet dietary guidelines without losing its taste appeal, according to a team of Scottish researchers.
A diet that is high in calories, not sugar-rich foods, may be key driver of non-alcoholic fatty liver disease, according to new research that contradicts current thinking.
Bunge has developed a patented trans-free bakery shortening without the hydrogenation process in reaction to consumer concern over ‘hydrogenated’ oils on the label, its innovation director says.
The FIE show is set to open its doors in just a couple of weeks, bringing together more than 1,300 suppliers - so what are the hottest new products to look out for on the show floor? FoodNavigator takes a sneak peek at some of the ingredients making an...
Country of origin labelling is among the top concerns for the European fats and oils industry, according to FEDIOL, the federation representing the European vegetable oil and proteinmeal industry.
With huge consumer and political pressure to reduce levels of 'bad fats', and soaring demand for healthier foods containing 'good fats' like omega-3's, FoodNavigator asks why we can't simply switch the two.
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.
Adherence to a Mediterranean diet may contribute to the prevention of a variety of conditions linked to the aging brain, including cognitive decline, depression and stroke, say researchers.
By Katherine Rich, CEO of the New Zealand Food & Grocery Council
A new theory that seems to be gaining momentum on the obesity front is food addiction. Apparently the world’s expanding waistline is as result of so many of us being addicted to food.
A food industry pledge to reduce the saturated fat content in a range of foods is a ‘bit of hype’ and will fail to change diets unless more companies sign up, according to trustee of the National Obesity Forum Tam Fry.
European guidance on portion sizing is out of date and does not reflect how portion sizes have changed over time, claims a new report from the British Heart Foundation (BHF).
Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.
People with higher blood sugar levels are more likely to have memory problems, according to new research that suggests reducing levels of blood sugar could help to protect against cognitive declines.
Nestlé is among four companies to have officially registered with a Europe-wide initiative aiming to tackle unfair commercial practices in the food supply chain.
Advice to cut saturated fat has actually increased cardiovascular risk – and high fat dairy and red meat have been unfairly demonised, claims cardiologist Aseem Malhotra in the British Medical Journal.
The European Commission’s strategy to reduce regulatory red tape risks reversing important environmental policies, according to a group of leading European NGOs.
The EU recently approved a health claim for fructose – but the EFSA opinion also included a health warning. So could the positive health claim lead to negative health outcomes?
Mondelēz International is pouring cash into sustainable farming projects, including $400M in cocoa farms in developing economies, to secure a strong and stable supply base.
The world’s biggest sovereign wealth fund has permanently banned investment in two palm oil companies for alleged unethical practices, after dropping 23 palm oil firms from its portfolio for the same reason in March.
A ‘traffic light’ labelling system improves consumer awareness of health and healthy choices at the point of purchase, according to an American study which adds further research to an issue which has proved prickly in Europe of late.
Insects form part of the traditional diets of at least 2 billion people worldwide, and more than 1,900 species have reportedly been used as food, according to the Food and Agricultural Organization report “Edible Insects: Future Prospects for Food and...
The 1.3bn tonnes of food wasted throughout the supply chain each year could feed as many as two billion people without any additional impact on the environment, the Food and Agriculture Organisation has said.
Dispatches from Europen 20th anniversary in Brussels
EFSA backing of a blood glucose lowering health claim for fructose products spells good business prospects, Israeli supplier of the ingredient Galam Group has said.
Food producers and consumers from all over the world will join together this World Food Day to discuss the key issues facing them in battling against food security and malnutrition.
Global food production and bees are closely interrelated – but optimising how honeybees pollinate food crops could help improve yields, despite declining populations.
Food manufacturing giant Unilever will work with international non-profit Solidaridad to drive the sustainable development of the sugar cane industry in Central America.
Organic food advocates gathered at the Soil Association conference in London last week with a programme that extended well beyond organics in an effort to “start where people are” on their journey toward healthier eating, according to chief executive...
DSM Food Specialties has discovered an enzyme that can extract protein that might otherwise go to waste from animal by-products, for use in processed meats.
New Nordic dietary recommendations focus on whole diet quality, rather than individual nutrients, with some key changes that could make a difference to how foods qualify for healthy choice logos.
Those who oppose genetically modified (GM) rice enhanced with vitamin A in Africa and Asia are “wicked” and could be responsible for millions of premature deaths, warns environment secretary Owen Paterson.
Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according to a new review.
Poor UK harvests and a deregulation of Canada’s grain market has meant that Canadian wheat sales to the UK have increased by 50%, but the UK industry says that need not mean a long term trend.
Snacking on almonds could fill you up and provide you with nutrients without making you put on weight, a study which looked at people with an increased risk of type 2 diabetes has claimed.
Hydrocolloids firm CP Kelco has said it will invest a further 60m Danish krone (€8m) to expand its facility in Lille Skensved, Denmark, on the back of increased demand for its amidated pectin, used in low sugar and sugar-free foods.
Kellogg cannot shirk its palm oil responsibility by deflecting attention to its supplier, says RAN following a statement from Kellogg calling for productive talks between its supplier Wilmar and the environmental group.
In this guest article, Lauren LaFronz at Triple Point Technology looks at the role that mobile technologies can play in the fast-moving and increasingly volatile agri-food sector.
Claims that people can get ‘hooked’ on certain foods which then makes them obese are overstated, with the result that food addiction is becoming an overly simplistic explanation for overeating, according to a leading expert in psychobiology.
