Miriam Ueberall recently joined The Kraft Heinz Company to head up research and development for the group’s international zone. FoodNavigator speaks to her about how innovation and product development is at the heart of Kraft Heinz’s turnaround plans.
Public health campaigner Action on Sugar and Action on Salt has fleshed out the details on the interventionist measures it wants adopted in the UK to combat obesity and improve the nation’s health.
The joint venture sees French flavours and fragrances manufacturer Robertet team with US hemp cultivation and extraction firm Klersun and Swiss CBD producer Alponics.
The sustainable palm oil advocate’s latest campaign aims to encourage manufacturers and retailers to be open about their palm oil use. Unless more shoppers are aware of sustainable palm oil, brands will be hesitant to highlight sustainable palm oil logos,...
Tate & Lyle has announced a set of ambitious environmental targets including a commitment to cut Scope 1 and 2 CO2e emissions 20% by 2025 and 30% by 2030. Scope 1 and 2 are defined as direct emissions from owned or controlled sources, and indirect...
With snacking up during the COVID-19 pandemic, sodium reduction specialist Salt of the Earth has developed a new, clean-label sodium-reduction ingredient specifically designed for snack applications.
Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.
Ingredion EMEA has launched its first polyol sweetener -- ERYSTA Erythritol – to enable manufacturers to reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.
Mars, Inc. has developed a packaged heat-resistant chocolate it says maintains taste, mouthfeel, and shape during transportation and handling in hot climates.
The Israeli start-up discusses its new sustainability plans, why it sees cultured meat as a 'necessity' and also why the sector can live in harmony with the traditional meat industry.
Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?
A cardiologist has blamed the food industry for ‘normalising’ ultra-processed junk food as more evidence emerges suggesting poor diet is the root cause behind increased mortality from Covid-19.
Oils and fats supplier Bunge Loders Croklaan is ‘significantly lowering’ the 3-MCPDe levels across its entire European food portfolio ahead of expected European regulations that will impose stricter maximum levels.
