Public Health England has unveiled new voluntary salt reduction goals for industry at the same time as publishing a second progress report on salt reduction. The report reveals ‘little progress’ made from 2017 to 2018, says the British Nutrition Foundation.
Australian research claims consumers aged between 18 and 25 view cultured meat “with disgust”, despite concerns about the environment and animal welfare being rife within the cohort.
A soup and shake weight-loss diet prescribed by the UK National Health Service to tackle type 2 diabetes has stirred a row over long ingredients lists.
With one in 40 kids suffering from cow’s milk allergy alone, and with food allergies more prevalent in children than adults, food companies are way behind in servicing the demand for healthy free-from children's products, says the founder of UK dairy-free...
People feel that their diets have got worse during the coronavirus lockdown. And, while more people say health is an important purchase motivator, fewer consumers are going to make healthy changes to their diets, according to IGD data.
Italy has again raised its opposition to the NutriScore food labelling scheme, which it says unfairly discriminates against traditional Italian delicacies.
Chr. Hansen has developed a culture to help pasta filata makers produce mozzarella type cheeses with a tailored level of browning for foodservice. The culture was “designed to offer added control without a compromise to authentic functionality”, the company’s...
Givaudan no longer feels the name of its Flavour Division fully reflects the portfolio, which has expanded into products designed for the health market space.
An influential advisory group in Germany has urged the government to introduce mandatory climate labels on foodstuffs to display the greenhouse gas emissions of products, as well as for a mandatory roll out of the as yet voluntary NutriScore labelling...
In its newly launched 2025 Strategy, Chr. Hansen plans to increase focus on its microbial and fermentation technology programmes. Non-microbial assets therefore, such as its Natural Colors division, are not central to the new strategy, CEO Mauricio Graber...
The food industry is under pressure to reformulate products with less sugar. The UK has a voluntary target for manufacturers to meet a 20% cut in sugar by 2020. This is unlikely to be met and campaigners are increasingly demanding that mandatory sugar...
With sugar reduction in the spotlight, Netherlands-based consultancy FutureBridge shares its predictions for three new bioprocesses ‘set to rattle the low-calorie sweetener market’.
The European Institute of Innovation & Technology’s food arm received 106 applications to its COVID-19 support fund from different start-ups across Europe. The number was eventually whittled down to just 13.
