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.
The organic French yoghurt brand Vrai has been forced to pull one of its yoghurts after consumer pressure weighed in on its (legal) decision to use a non-organic aroma.
Ingredion has introduced its natural foaming agent for non-alcoholic beverages, fruit syrups and cordials derived from Quillaja saponaria (the soapbark tree) to the European market.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are still half as likely to be diagnosed, according to research.
Former Coca-Cola executive Sophia Nadur insists the UK market is ready for her low calorie whole leaf RTD tea brand Tg, which she says is markedly different from what she dubs 'tea-flavored sodas'.
Drinking a cup of beetroot juice every day can ‘significantly lower blood pressure’ among patients with high blood pressure, according to a study in the journal Hypertension.
Despite challenging times in the ingredient business there exist excellent opportunities particularly for mid-sized ingredient firms, concludes Nordic strategy and marketing agency Invenire. Analyst Patricia Wiklund unpicks key trends from the recent...
Zenith International's 2015 Global Soft Drinks Congress has the theme 'Thirst for Change', and its program includes leading players such as Coca-Cola, Pepsico, Talking Rain and the American Beverage Association.
PREMIUM WATERS 2014, ZENITH INTERNATIONAL, DUBAI, DECEMBER 8-9
The MD of Danish ‘fine waters’ brand Iskilde insists that such products cannot be both ubiquitous and exclusive and believes that ‘less pure’ waters are often the most interesting.
It’s time to get out our crystal balls and predict the hottest trends in the European food and drink sector for the year ahead. What’s in store for 2015?
Dr Pamela Byrne, currently director of regulatory policy and intelligence for firm Abbott Nutrition, is to become the new chief executive for the Food Safety Authority of Ireland (FSAI).
PREMIUM WATERS 2014, ZENITH INTERNATIONAL, DUBAI, DECEMBER 8-9
Waters connoisseur Michael Mascha believes hydration alone is boring and believes that premium water brands should push their epicurean credentials to emphasize distinctive terroir and taste.