‘Children are drowning in a flood of unhealthy food’, says England’s outgoing chief medical officer Dame Professor Sally Davies, who is pushing for urgent regulation to tackle obesity.
The International Organization of the Flavor Industry (IOFI) is celebrating its 50th birthday this week. FoodNavigator caught up with IOFI executive director Sven Ballschmiede to learn about the challenges facing flavours manufacturers today and the trends...
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
The owner of a host of iconic snack brands says its partnership with a new cricket tournament will help grow the sport and encourage families to get active. But campaigners reckon the promotion of HFSS food through sport sends the wrong message in light...
Danish ingredients supplier DuPont Nutrition & Biosciences is launching a new dairy-free protective culture that, it says, builds on key sustainability objectives around tacking food waste and improving plant-based formulations – all with a clean...
Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.
Israeli start-up A1C Foods has developed bread and chocolate products that are both low carbohydrate and low GI to make low carb-high fat diets easier to maintain.
Nestlé has detailed its aim to tackle climate change and commitment to zero net emissions by 2050. FoodNavigator caught up with the Swiss food giant’s head of operations, Magdi Batato, to learn more.
Substituting meat with legumes is one way food consumption can become more sustainable, but just how willing are consumers to swap out meat for legumes?
Food giant Nestlé has defended its recipes after Romania’s consumer watchdog raised concerns that ‘dual-quality’ food products were intentionally manufactured to contain unequal nutritional and compositional profiles for the Romanian market.
Public Health England’s latest progress report on the food and drink industry’s sugar cutting efforts reveal significant changes in areas where the sugar tax applies, but a disappointing lack of progress with the voluntary sugar reduction programme.
A vegan meatball alternative is undergoing product development at Ikea Food, which managing director Michael La Cour says will help get the company’s menu to 20% plant-based by 2022.
Perry Court Farm is selling fruit bars made from just two ingredients: apples and raspberries. Director Charlie Fermor says he uses a slow drying technique to retain the fruits’ natural flavour while ensuring a long shelf life.
