Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
The European Food Safety Authority (EFSA) has issued a final rejection of the French study linking genetically modified (GM) maize and Roundup herbicide with increased cancer risk, saying it had serious defects and failed to meet scientific standards.
Consensus Action on Salt and Health (CASH) has called on the UK Department of Health to set lower salt content targets for cheese manufacturers, after a study discovered some cheese products contain more salt than crisps or seawater.
The CEO of beverage development and innovation company MyDrink Beverages tells BeverageDaily.com why his firm's new non-alcoholic beverage concepts for 2013 could take the market by storm...
Consumers around the world are embracing the zero-calorie, natural credentials of stevia-derived sweeteners – and the European market is about to take off, according to Zanna McFerson, president of the International Stevia Council (ISC).
John West has rolled out its Can Tracker scheme to include salmon, mackerel and sardine products by 2013, building on the launch of the service for tuna in 2011.
Organic logos and claims generally have positive effects on consumers, but even the most positive supporter has negative inferences towards organic products when they are judged on functional health benefits, suggest researchers.
Hospital admissions for children with severe allergic reactions have increased seven-fold in the past decade – so how should food makers ensure labels reflect different levels of risk when a food may not be 100% allergen-free?
Many meat analogues derived from plant proteins may have environmental impacts comparable to animal protein because of inefficient water and energy use in their production, according to associate professor of Food Process Engineering at Wageningen University...
Tate & Lyle tells BeverageDaily.com that its new stevia ingredient, Tasteva, can be used to halve sucrose levels in cola drinks without a bitter aftertaste, and does not use masking agents.
Zero and very low tolerance of certain food additives and ingredients can lead to enormous - and entirely unnecessary - food wastage, according to Aleksandra Martinovic, Montenegro ambassador of the Global Harmonization Initiative (GHI).
‘Free-from’ has become synonymous with healthy food for a large number of consumers – but how that affects shopping habits remains uncertain, according to EUFIC’s Dr Sophie Hieke.
Chr. Hansen says it has high hopes in Asia and elsewhere for its new natural coloring ingredient for beverages, Ultra Stable Red, and claims investing in natural colors strips out costs elsewhere in the supply chain.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
The Rainforest Action Network (RAN) has urged Cargill to take clear, decisive action to ensure its palm oil suppliers commit to sustainable production, while Cargill has said that RAN allegations of malpractice are unfounded and untrue.
Sensient Flavors LLC has developed a new range of natural apple flavors to plug consumer demands for fruit varietals as ‘positive nutrition’ takes hold.
Twelve major food manufacturers and retailers have backed a plan to standardise food labelling across the European Union, in line with the new EU Food Information for Consumers regulation.
A proposed 300% increase on French palm oil imports could lead to increased consumption of harmful trans fats and ignores the primary sources of saturated fat in the French diet, says the Malaysian Palm Oil Council (MPOC).
The European Food Safety Authority (EFSA) has rejected Irish dairy and ingredients giant Glanbia’s claim that its Prolibra whey-peptide ingredient can reduce body fat, failing the claim on characterisation grounds that dogged 100s of probiotic submissions.
More than three-quarters of European consumers want foods without chemical additives and most say they are willing to pay more for additive-free foods, according to a new survey carried out on behalf of Kampffmeyer Food Innovation.
Policy makers, MEPs, member states, and individuals are often poor at assessing food-related risks – and researchers need to do a better job of communicating the evidence, according to chief scientific adviser of the European Commission, Professor Anne...
Organically grown carrots may stimulate the immune system, with ‘more’ organic carrots have more of an effect, says a new study that adds to the debate on the health benefits of organic produce.
Tomatoes that are genetically engineered to produce a peptide that mimics the actions of ‘good’ HDL cholesterol could help to reduce heart disease risk factors, suggest researchers.
If the Roundtable for Sustainable Palm Oil (RSPO) is serious about making the entire palm oil supply chain sustainable, it needs to address flaws in the system for plantation owners who do not own their own mills, according to one such grower, Daniel...
A snack bar next to the Musée de Louvre in Paris will be the site of the first outlet selling products in edible packaging from WikiCell Designs, the company behind the concept.
Unilever and Walmart are hoping to drive increased production of certified sustainable palm oil, as they unveiled new purchasing commitments at the Roundtable on Sustainable Palm Oil (RSPO) annual meeting in Singapore last week.
Palm oil producers who use fire to clear land for plantations should be named and shamed, urged Professor Tommy Koh, ambassador-at-large for Singapore’s ministry of foreign affairs and keynote speaker at the RSPO meeting in Singapore this week.
Palm oil producers and traders have been looking for new production areas as expansion in environmentally sensitive regions in Southeast Asia has become increasingly difficult - but Latin American and African production must embrace sustainable standards...
A UK government statement drawing together new and existing pledges on sustainable palm oil falls short of a real commitment to sustainable sourcing, according to the president of the Roundtable on Sustainable Palm Oil (RSPO) Dr Jan Kees Vis.
Greenpeace has published a scorecard rating palm oil producers’ sustainability efforts, in order to provide food and other consumer goods companies with better information about how their palm oil is produced.
EHL Ingredients has introduced the Australian herb lemon myrtle to the UK market, touting it as a natural, organic ingredient with lemon and basil notes that could be used in tea, or as a food ingredient.
Caloric values – particularly for nuts and legumes – should be re-evaluated in light of recent studies suggesting commonly used calorie estimates may be flawed, according to a panel of experts at SIAL in Paris.
Learning the lessons from the commercialisation of stevia and monkfruit can help new innovations and the search for new natural sweetening compounds and plant extracts, according to one expert in botanical sourcing.
'Snackified' traditional foods are among the latest snack trends on show at SIAL in Paris this week, where better-for-you snacks have made a strong appearance.
The UK government has said it will roll out a new voluntary front-of-pack nutrition labelling scheme by next summer to standardise labels across retailers and food manufacturers.
The European Food Safety Authority (EFSA) has again urged the researchers behind a recent study linking GM maize to tumours in rats to provide the full research data – after the regulator released its data relating to safety evaluations.
The food industry could be approaching a time when packaging will be completely eliminated from the supply chain, according to Olivia Milan-Grobois, business unit director, Sial Group.
Stevia-sweetened products have been rolled out across the globe over the past few years, meaning that new product developers now have access to a whole world of learning opportunities, according to PureCircle.
Stevia may have been hailed by manufacturers as a promising natural solution for cutting calories in a range of foods and beverages, but what do consumers think?
The European food industry needs to renew its focus on innovation if it is to help fuel economic recovery in the region, according to industry experts at trade association FoodDrinkEurope’s Congress in Brussels this week.
More than 700 scientists and academics have signed a petition urging French researcher Gilles-Eric Séralini to release research data behind a study in which he linked NK603 maize consumption and drinking Roundup-spiked water with increased incidence of...
Resource efficiency will be even more crucial for the food industry in the coming year as it fights to prevent production costs from being passed on to consumers.
The food industry could be a powerful player in ensuring food security - and that makes sense from both an ethical and a business perspective, according to Danielle Nierenberg, director of the Nourishing the Planet project at the Worldwatch Institute.
