The food industry's Evolved Nutrition Label (ENL) showed "inconsistent" results across food categories, and even appeared to nudge consumers towards choosing more chocolate spread than no label at all in a 25,000-strong study.
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
Understanding the role of specific nutrients in food, such as sugar and saturated fat, is important but not enough to fully understand how diets impact risk of obesity and non-communicable diseases (NCDs), says one scientist.
Can on-trend oils such as coconut compete with olive oil? Is butter really back? And as sales fall in its biggest markets, does margarine have a future in Europe? We take a look at the different oils on offer and their perceived healthiness.
Consumers want clean, healthy food. But are companies providing it and what if demands for clean food are in direct conflict with food safety or sustainability? Four industry stakeholders debated the issue at this week's IFT in Chicago.
Leading French retailer E.Leclerc is definitively backing the NutriScore logo after a survey of 300,000-consumers showed it is best in encouraging healthy food choices, especially among younger shoppers and those from lower socio-economic backgrounds.
UK firm Seaweed & Co's wild harvested knotted kelp (Ascophyllum) beats spirulina for iodine, potassium, calcium and magnesium, and can reduce salt in packaged foods or replace artificial smoke flavours, it says.