Despite criticism from producers that Nutri-Score’s ‘C’ ranking of olive oil penalises the product, fresh research out of Spain suggests the nutrition labelling scheme does not negatively impact consumer perception, nor intention to purchase.
Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.
The UK’s Competition and Markets Authority has published a ‘Green Claims Code’ to help businesses ensure their green claims do not deceive their customers.
With only 9% of adults getting the recommended amount of dietary fibre a day, the UK’s Food and Drink Federation has launched a new initiative to boost the nation’s fibre consumption. But what’s the best way to make this health-boosting substance an appetizing...
The International Agency for Research on Cancer (IARC) has published a report suggesting Nutri-Score is the most effective nutrition label in helping lower risk of NCDs such as cancer.
What we eat is contributing to some of the greatest challenges facing the world, from climate change to global health crises. Can a shift in consumption also be part of the solution?
The Consortia of PDO cheeses Parmigiano Reggiano and Grana Padano have spoken out against nutrition labelling scheme Nutri-Score, suggesting its algorithm ‘misleads and deceives’ consumers.
How can fermented beverages boost immunity and gut health? Do consumers understand the health benefit of kefir and kombucha? And where are these sectors headed in the next five years? Kombucha Brewers International (KBI) and UK kefir maker Biotiful Dairy...
In response to a new European Citizens’ Initiative calling for reverse vending machines in supermarket chains, EuroCommerce has raised concerns that deposit return schemes are ‘only one solution’, and ‘not a silver bullet in all circumstances’.
With terminology ranging from cell-based to cell-cultured, cultivated, clean, and in vitro, how can consumer research help industry settle on one single term for next-gen seafood made from fish cells?
