Swiss flavour giant Givaudan has acquired Activ International, a deal which it says will help widen its portfolio of natural meat, seafood and vegetable flavours.
Move over crickets and mealworms - Israeli start-up Flying Spark is farming and processing fruit fly powders and oils that are cheaper than other insect ingredients but with a similar nutritional and taste profile.
US trade representatives have heeded calls from the country’s meat industry to act on ‘unfair and discriminatory’ rules on US beef imports to the EU – threatening to reopen a 20 year dispute and put sanctions on European products.
Ferrero has launched a TV advertising campaign defending its use of palm oil in its flagship product Nutella, saying palm oil is currently suffering "an unfair smear campaign" in Italy.
The UK's Department for food, the environment and rural affairs (DEFRA) has updated guidance on food product naming to make the complex and potentially hazardous field more user-friendly for manufacturers.
Katana, a €1.2 million investment fund is calling for Europe’s brightest entrepreneurs to pitch their ideas and win funding for agrifood innovation, from functional foods to tech solutions for sustainable sourcing.
UK food firms have created the Gluten Free Industry Association (GFIA) to promote best practice manufacturing tips, gluten testing and ingredient sourcing for the free-from sector's most lucrative category.
A Danish consumer rights organisation has made wide-ranging formal complaints against several food producers, including Nestlé and Kellogg’s, accusing them of misleading product labelling.
The Nobel Foundation’s ‘Your plate, our planet’ event featured talks by start-ups boasting the world changing power of new food technologies like ‘food computers’ and tropical weather forecasting.
Flavour often comes first when we think of new product development (NPD), yet texture is just as important in influencing our eating experience – and it can even change the food's flavour, perceived naturalness and how filling it is.
The price of food heavily influences assumptions about nutritious quality and even effects the health issues consumers worry about, a series of experiments at Ohio State University has found
Members of European Parliament (MEPs) have called on the European Commission to reduce legal limits or ban nitrites in meat products due to the link with cancer, and to support research into alternatives.
Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at Innovia Technology.
BakeryAndSnacks has analyzed the ingredients company McCormick’s Flavour Forecast for 2017 and extracted some highlights that could assist baked goods and snack producers in new product development.
Wessanen has consolidated its position in Europe's sustainable, organic food market with the acquisition of Spanish firm Biogran. Does this mean the Dutch firm itself is looking increasingly attractive to investors?
Food Matters Live in London played host to a range of food and beverage makers all eager to show off the flavours and unique ingredients, which they think will continue to trend in 2017.
French industry group ANIA has published a report with best practice tips for communicating corporate social responsibility (CSR) activities and responsible marketing.
Germany's plan to introduce a voluntary animal welfare logo, starting with pork products, has been met with opposition from groups saying good animal husbandry should be mandatory for all meat and dairy products.
Swiss start-up incubator MassChallenge has dished out almost €1.4m in funding to food based start-ups that are offering the industry a new approach to fair trade coffee; a device to fight food fraud; and a probiotic to boost the meat sector.
Over half of all food products marketed to children on Spanish television make some kind of nutrition or health claim but many of these products are unhealthy, say researchers calling for nutrient profiles.
Why call something 'vegan cheese' when you could call it 'a plant-derived, oil-based dairy analog'? How about because it is vegan cheese. It's time for the dairy lobby to see plant-based alternatives as complementary rather than...
Unilever has partnered with the European Vegetarian Union which will see the 'V' logo added to around 500 of its products such as Hellman’s, Flora and Knorr by the end of 2017.
What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the expo floor at SIAL in Paris to find out.
MEPs have overwhelmingly voted to adopt a resolution pushing for a European limit on industrially produced trans fats, something industry has said it supports at 2%.
An amendment to the EU food additives regulation has removed the requirement for stevia blends to contain at least 75% stevioside or reb A, giving food and beverage manufacturers scope to formulate better tasting stevia-sweetened products.
"Soy is good, but lactofermented soy is better," says French firm Sojami which predicts its patented process for creating plant-based cheese will lead to a vegan cheese industry as rich and diverse as dairy. (Just don't call it cheese.)
As concerns over childhood obesity continue to grow - and with sugary drinks under particular scrutiny – there’s a big opportunity for children’s bottled water, according to Zenith International.
Tate & Lyle is to more than double the size of its Singapore laboratory, will new facilities including a pilot plant and wider analytical capabilities.
Consumers do value country of origin labelling (COOL) for meat products, say the authors of a recent study, but mostly for unprocessed meat that already has mandatory labelling in the EU.
Floral flavours in food are on trend in Europe thanks to their perceived healthiness and sophistication. But which are the preferred categories, are extracts better than natural aromas and what should they be paired with? FoodNavigator talked flower power...
Juice manufacturers that use gelatine as a processing aid without declaring it on-pack may not be breaking EU law but are deceiving consumers, says campaign group Foodwatch.
Dutch consumers' first impression of Pedon's red lentil pasta may have been lacklustre but the Italian pulse processor is unworried as it rides Europe's triple trend wave for healthy protein, flavoured pasta and sustainable pulses.
Industry lobbying activities could continue to go “unchecked” with insufficient Commission proposals for a new mandatory transparency register, according to transparency watchdog Corporate Europe Observatory.
The number of eco-labels could grow by 66% in the next 15 years as their power and influence becomes much great than regulation, according to new research carried out in Denmark.
High gluten intake before the age of two carries coeliac disease risk, researchers say, challenging coeliac development links with breastfeeding and age.
EFSA has said white food colouring titanium dioxide poses no health concerns despite data gaps, but campaigners have raised doubts over the safety of nanoparticles.
Children’s acceptance of healthy food is underrated by their mothers as a study finds kids choose a higher number of healthy foods for their mothers than for themselves.
Quick-fire label information is needed to capture the growing majority of health-minded consumers, suggests a survey commissioned by colouring foods supplier.
Finnish start-up Gold&Green Foods is set to bring its 'pulled oats' - a patent-protected, plant-based protein - to international markets following a 51% acquisition by Paulig Group.
Food Standards Scotland (FSS) has launched a new food fraud hotline to help regulators and police tackle criminal activity in the supply chain, as well as protect the food sector’s reputation abroad.
