At a time when consumer demand for natural ingredients is growing rapidly, researchers suggest that that the use of enzyme technologies to produce the natural taste enhancer divanillin may hold promise.
The trend toward raw foods is being driven by a growing group of consumers looking for ‘clean food’ – not just those who consider themselves raw foodists, says Teresa Havrlandova, founder of raw food firm Lifefood.
Public health is being compromised as the European Commission bows to the pressure of lobbies and is divided by internal power struggles over toxic endocrine disrupting chemicals, claims a report.
The Food Safety Authority of Ireland (FSAI) has published guidance for food companies to ensure consumers are not misled by terms such as ‘natural’, ‘artisan’, ‘traditional’ and ‘farmhouse’.
Functional beverages are now less about fortification, and more about honing in on the natural health benefits of their ingredients, according to Innova Market Insights.
With no ingredient or species information required for processed fish products, seafood fraud in Europe is prevalent – so why is EU legislation failing to protect consumers?
The organic sector has cultivated a culture of ethical awareness among consumers that conventional manufacturers are now cashing in on – and new product development is vital for the sector to retain its value, say experts.
Manufacturers of fish products should adopt clearer labelling to allow consumers to make sustainable choices – because otherwise they may be encouraging boycotts of their products, say campaigners.
The feeling of moral satisfaction that consumers get from eating ethical food change their taste experience for the better - and means they are willing to pay more, according to a European survey.
A Spanish consumer rights group has launched a naming and shaming Twitter campaign after it found one third of consumers surveyed has bought the wrong product due to confusing food labels.
Wackaging – using cute and quirky language on a product’s packaging – seems to be everywhere. But with consumers becoming increasingly cynical, should manufacturers stop trying to be cool?
The health halo associated with coconut ingredients could mean coconut vinegar is the next ‘it’ product in Europe -- though its nutritional benefits are to yet be verified.
Accountability is key to rebuilding consumer confidence in the industry following a food scandal - a company’s response to accusations of contamination is almost as important as its actual role in causing it, according to a new study.
Global and EU regulation aims to stop companies using indigenous bio knowledge and material to make profits without filtering any of the benefits back.
The European Commission will consider action on industrially produced trans fats in foods following a high-level debate, said a spokesperson at the European Society of Cardiology (ESC).
With an ever increasing consumer demand for healthier food products, many within the industry are asking where the growth in healthy foods will come from.
Fostering children's willingness to try new flavours and foods has clear benefits for the food industry - yet researchers say baby food manufacturers may be inadvertently creating picky eaters.
When launching a new product, don’t underestimate the power of good design – and make sure you trademark everywhere, says Suzie Walker, founder of The Primal Pantry.
Adding an exotic ‘superfood’ ingredient gives fresh appeal to a well-established product – and manufacturers don’t have to look far for the latest one as analysts say that post-recession consumers want local, simple ingredients.
Creating a successful new soft drink has more to do with connecting with consumers than its taste or nutritional profile, says co-founder of Akuō – Drink to Think Lukas von Grebmer.
On the back of a deal with a ‘strong’ equity partner, Barentz International will use the additional funds to accelerate growth in its key markets in Europe, India, China and Asia Pacific, it said.
As MEPs prepare to discuss proposed amendments to TTIP’s investor principle in Riga next week, the European Commission says that most of the controversy springs from ‘common misconceptions’.
The inclusion of new voluntary best practices in the organisation’s revised trader standard is an “interesting” element, said a representative at Voice Network.
The TTIP trade agreement pitches European legislative sovereignty against the workings of “free trade liars,” says the director of NGO Foodwatch Thilo Bode.
Spray-on DNA or added bacteria may be the future of the fight against food fraud - but analysts warn that consumers could react against more additives being used to guarantee a product’s authenticity or naturalness
Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.
The World Health Organisation has said that companies need to reduce the marketing of sugar-rich products if consumers are to slash their intake to 10% of daily calories.
Insights from the 13th Global Food Technology & Innovation Summit
Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.
The grapefruit flavour and fragrance compound nootkatone is one of the most expensive and challenging ingredients to source in the world – so a new way to create a naturally derived version from oranges could revolutionise supply.
The European Commission (EC) has dropped an environment programme on waste, incineration and recycling laws because it did not “complete the circle” of creating zero waste in Europe.
Sensient Flavors has developed new beverage concepts that it says respond to rising demand for food and drink that affects and balances our emotional states in a ‘gentle and natural’ way.
Europe needs a new flexible system to help keep non-organic ingredients like flavouring in organic products to a minimum, says International Federation of Organic Agriculture Movements (IFOAM EU)
Coconut sugar is increasing in popularity because it is seen as being a healthier, more ethical alternative to sugar - but nutritionists remain sceptical of the health claims.
Barbecuing is sociable, fun and above all tasty – and increasingly consumers are open to experimenting, according to ingredients firm Frutarom, which aims to tap into the trend with a new range of marinades.
Members of the European Parliament (MEPs) have voted by majority to create legislation that could see country of origin labelling used for all meat used in processed foods.
We must follow the example of Sweden and bring together the two “very noisy” movements of workers' trade unions and Fairtrade, the CEO of Fairtrade International Harriet Lamb has said.
The use of ohmic heating technologies, which pass electrical currents through foods to heat them, could provide opportunities for the industrial scale production of natural food colourants, researchers have suggested.
It is not always possible to secure 100% organic raw materials, the French organic yoghurt brand Vrai has said in response to a consumer group campaign against its use of a non-organic aroma.
![Information about the food's ethicality often bears little or no implications for its nutritional and gustatory quality but [the ethical label] may positively influence taste, say the researchers.](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/9/3/4/6/1896439-1-eng-GB/Organic-fairtrade-taste-better-because-consumers-feel-morally-superior.jpg)
