The Food and Fairness Inquiry threw up much common ground between industry and other participants, says DG of the Food and Drink Federation – but an adjudicator over manufacturer-retailer relations is still needed as soon as possible.
Scientists at Nizo food research have worked with Vion Food group and FrieslandCampina to develop a natural method of reducing salt levels in cheese and meat products.
A new European logo for local foods could help consumers identify products sold a short distance from their place of origin, says the Dutch regional councillor behind an opinion on professionalising local food systems to bolster regional economies and...
Children’s knowledge and consumption of fast food has a significant impact on their palate and preference for foods that are high in added sugars, salt and fats, according to new research.
New research suggests that reductions in the sodium content of dairy foods may be more noticeable in simpler products and require appropriate labelling to be acceptable to consumer taste buds.
Deep pan, stuffed crust or frozen supermarket pizzas – particularly budget options – may be a healthier alternative to thin-based or fresh varieties for health-conscious consumers, according to consumer watchdog Which?
The firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called Solti.
The European Commission is still unable to say when the controversial nutrient profiling model in the EU health claims Regulation will be finalised, two years after food manufacturers were told it would be published.
US firm DairiConcepts has launced a new EU-certified clean label sodium-reducing flavour enhancer as it targets “increasingly health conscious” consumers worldwide.
Vitiva will establish a German subsidiary office from May that it says reflects strong interest within the EU's largest market for its rosemary-based anti-rancidity management ingredients.
Hochdorf Nutrifood has launched two low-fat meat applications using its lupin-seed based ingredient Lupidor, to cater for a “key weight management trend” in the EU.
Chr Hansen is exploring ways of stabilising the supply of cochineal, the raw material used to make natural red colour carmine, as demand for the South American insect is outstripping supply.
Sources within the Danish food industry have criticised the country’s new blanket tax on saturated fats in foods, claiming it will harm productivity and could even worsen the population’s health.
Danisco says industry interest in its sustainable palm oil-based emulsifiers has been hit by continued input price pressures, but still insists they have a bright future.
Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.
New Britain Palm Oil (NBPOL) says an extension of its Papua New Guinea palm oil refinery to handle products required by confectionery giant Ferrero should be operational by mid 2011.
A new lupin seed-based protein isolate developed for use in low fat sauages could help cure the EU's obesity epidemic, according to researchers at Germany’s Fraunhofer Institute.
Certain sea salts with high salty flavour intensity or lower sodium content may be used to lower sodium levels in food formulations, according to new research.
Low salt diets can help diabetics quickly cut blood pressure and reduce the risk of developing kidney disease, according to a new study from the Cochrane Collaboration Renal Group.
Reductions of up to 50 per cent sodium content in food may be achievable with only minor decrease in liking and no effect on consumption of the food, according to new research.
Imitation cheese with 60 per cent less sodium may be just as accepted in terms of sensory and functional properties compared to full salt versions, according to new research.
Mothers’ use of nutritional labels has some impact on the likelihood of their children being obese, indicates a study from Taiwan, but it is not enough to tackle the problem alone and more policy measures are needed.
Levels of fat and sugar could be lowered in foods for children without having an impact on palatability, however salt reduction should be “considered cautiously”, according to new research.
Fortunes for the organic food and drink market in Europe are patchy, according to a new report from Organic Monitor, with Sweden and France seeing double digit growth while other countries stagnated or even contracted.
The probability of the Council of Ministers and the European Parliament reaching agreement over food information legislation looks slimmer than ever, indicates rapporteur Renate Sommer, as the ministers did not take on board many of the points MEPs were...
Salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, according to new research.
Avebe says Eastern Europe is the principal market for its new Eliane potato starch-based fat reducer for mayonnaise, but insists that cost hikes and accelerating "health and wellness trends" could soon see demand shifting west.
Ethical labels and schemes may become too closely associated with big brands that use them and discourage competitors from adopting them too, participants in a Two Tomorrows roundtable heard.
Political leadership is crucial to encouraging more sustainable food consumption, attendees at a Kellogg’s Breakfast Club meeting heard this month, with industry and civil society playing important roles too.
A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours, according to market experts at RTS resources.
With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions.
FrieslandCampina Kievit will soon be able to guarantee the sustainability of ingredients containing palm oil in accordance with RSPO standards, as it is seeking certification in response to customer request and consumers demands.
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
The EU food sector can remain competitive and tackle challenges that lay ahead by forging strong partnerships, looking outside its own borders, and putting scientific advances to the best use, an expert panel on the future of food concluded.
Unilever and Coop Switzlerland’s efforts to promote conservation and sustainable use of biodiversity serve as positive examples and can help push biodiversity up the agenda of the food industry, says the Union for Ethical Biotrade following the first...
As all parties would probably admit in these stressful times for the European Union functional food industry, we are still some way away from resolving the core issues that resulted in the adoption of Regulation 1924/2006 – the 2006 nutrition and health...
The Roundtable on Sustainable Palm Oil (RSPO) has launched a logo that can be displayed on product packaging to inform consumers that the palm oil within has been sourced following RSPO rules.
All palm oil used in The Netherlands will be certified by the RSPO by 2015, as all the suppliers and buyers in the Dutch market have signed a manifesto and pledged to work towards this goal.
Some consumers perceive healthy food ingredients such as garlic more negatively than traditional poorly perceived additives such as GM, according to a top UK food research organisation.
Formulating reduced fat chocolate using defatted cocoa powder may indeed by the ‘best compromise’ for confectionery producers, says a new study from Nestlé Product Technology.
Ice creams with added pre- or probiotics can be formulated to have good nutritional and sensory properties, according to research, with careful balancing of the recipe to ensure acceptable taste, texture and colour.
Oat dextrine yields similar physical properties in low fat mayonnaise to those of a full-fat version, but taste and texture issues need to be addressed.
Safety concerns over artificial sweeteners and the expiry of patents mean that sales volumes could soon be overtaken by polyols, says a leading market research firm.
