A new survey has revealed high levels of ‘hidden’ sugar and calories in breakfast options sold through restaurant chains and other out of home channels. UK campaigners are now calling for mandatory labelling and reformulation to spur progress and 'level...
Taxing high sugar snacks – such as sweets, cakes and biscuits – may be more effective at reducing obesity than taxing sugary drinks, according to a new study published in the BMJ.
Global health services need to integrate a ‘stronger focus’ on optimum nutrition at different life stages, according to a new report from the World Health Organisation.
Researchers have developed a comprehensive index that measures the degree of naturalness in foods. The integrative tool could “significantly improve transparency, simplicity, and trust in the food marketplace,” Hero Group’s Luis Manuel Sánchez-Siles tells...
Consumers are increasingly working to cut their sugar intake. But, according to a recent poll from consumer research and insight provider FMCG Gurus, shoppers are also unconvinced by one of the most common natural alternatives: stevia.
Having assessed the effects of energy drinks on the cardiovascular system, the German Federal Institute for Risk Assessment warns that excessive consumption can pose a health risk in young adults.
The food giant is expanding its Garden Gourmet range with a new ‘cook from raw’ plant-based mince, and swapping out its vegan Incredible Burger for a juicier, meatier version.
Austrian start-up Rebel Meat had developed a burger made from 50% meat and 50% plant-based ingredients. The hybrid patty will ‘reach those that purely vegan brands cannot’, CEO Philipp Stangl tells FoodNavigator.
French business magazine Capital has published nine food products approved by a range of well-known rating methods, from nutritional composition-focused NutriScore to processing-driven NOVA.
An independent study has investigated how French smartphone app Yuka, which aims to help consumers choose products good for their health, works on the shop floor.
As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.
French start-up Siga has developed a label that ranks food according to its degree of processing. The system aims to help consumers select the ‘most natural and healthy’ products on the shelf, CEO Aris Christodoulou tells FoodNavigator.
A ‘yoghurt type’ product has been developed with the ageing population in mind. According to researchers from Lithuania, the food is nutrient-dense, fortified, and easy to swallow.
