National governments and food producers right along the supply chain must step up collaboration on the issue of food waste, according to Ren Wang of the United Nations Food and Agriculture Organisation (FAO).
Growing interest in the potential for insects as a source of healthy and sustainable protein was demonstrated again at Vitafoods Europe, where 4ento CEO Ana Day told us that insect consumption needs to become 'sexy'.
From infant formula, to additives, protein, medical foods and omega-3 issues, our team of expert journalists will be taking aim at the most important and topical issues for the global food and nutrition industry at the Vitafoods Live! debate theatre next...
Foods that are grown, produced, and traded internationally have a major impact on global water scarcity, according to new research suggesting water should be better considered in the food trading equation.
Salt and sugar may have synergistic effects on the texture and quality of extruded snack products, and there is potential to reduce both without negative effects, according to new research.
Turkey lags behind Western Europe when it comes to salt reduction, but has an openness that makes it ripe for bakers to introduce innovative technologies, according to Leatherhead Food Research.
A move away from ‘traffic light’ to ‘colour coded’ nutrition labels leaves behind the danger of a “stop and go interpretation” of foods, according to the British Heart Foundation.
The food industry is facing a difficult challenge to produce enough food to feed the world’s growing population while limiting its impact on the environment, according to a new report.
By Han De Groot, executive director at UTZ Certified,
Chocolate could become a small and expensive niche product unless we all do more to help cocoa farmers escape poverty, writes UTZ Certified executive director Han De Groot.
Austerity bites in to consumers ability to purchase fresh fruit and vegetables
Austerity and rising food prices have hit healthy eating habits hard in the UK, with one in four Brits revealing they have not bought any fresh fruit or vegetables in the last week.
Food manufacturers should leave no stone unturned as they search for ways to decrease waste and increase the value of manufacturing waste streams, says Steve Osborn of Leatherhead Food Research.
Industry-sponsored academic research leads to innovative patents and licenses, and may not skew science towards inventions that are less accessible and less useful to others, according to a new analysis.
Consumers are more likely to buy low-fat products when they have traffic light labels, but organic foods could suffer from the system, according to research.
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according...
People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.
The UK government’s Department for Environment, Food and Rural Affairs (DEFRA) has granted permission for field trials of genetically modified (GM) camelina plants that accumulate omega-3s in their seeds.
The European Union’s central science agency must become more transparent to meet rapid technological change in food and agriculture, its likely next chief told the European Parliament this week. And conflicts of interest were not an issue.
The Marine Stewardship Council (MSC) is expanding its sustainability standard beyond wild-capture fish and invertebrate fisheries to include wild seaweed for the first time.
Welsh farmer turned entrepreneur Laurence Harris tells BeverageDaily.com about his nationwide distribution ambition for the UK’s first organic flavored milk brand Daioni.
Government and industry efforts to slash the level of salt in UK foods has led to a fall in population blood pressure and plummeting rates of heart attack and stroke deaths, according to new data.
About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.
Elevated levels of carbon dioxide can block plants' absorption of nitrates, leading to foods and crops with a reduced nutritional quality, new field trials have found.
Pan-European research shows that while higher bee colony mortalities do exist in some parts of the EU due to cold winter weather, bees are neither disappearing, nor is colony collapse disorder taking place.
A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say researchers from the USDA.
INNOBEV GLOBAL SOFT DRINKS CONGRESS: FINAL THOUGHTS
Obesity should be tackled in small steps, acknowledging where people are and not where public health officials wish they were, according to a US scientist.
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
Consumers don’t really want more nutritional information, they want an easy life, according to a behavioural economist talking at a conference in Brussels.
More research is required before the World Health Organization (WHO) cuts its guidance on daily sugar intake by half, according to the Association of Chocolate, Biscuits and Confectionery Industries of Europe (CAOBISCO).
The average consumer’s desire for simplicity and the average journalist’s desire for a good headline is driving public perception of sweeteners, according to participants of a debate in Brussels.
Pro-organic campaign group the Soil Association has criticised a study by Cancer Research UK and Oxford University that found eating organic foods did not lessen women’s chances of developing cancer.
Private and public sectors actions must take ‘coordinated and forceful’ actions to help to reduce supply chain waste and change consumer behaviours, say FAO officials.
Few may go hungry but vitamin and mineral deficiencies and health problems like growth stunting in children are widespread among the 53 countries of Europe and central Asia, according to the FAO.
Pea protein may be moving in from the food and beverage fringes, however formulating with the fast-growing ingredient is 'no picnic' according to functional confectionery firm Carmit.
An Israeli company that has released a range of coffee alternatives made from roasted date kernel, says the waste material has potential as a sustainable food and drink ingredient stretching far beyond this initial creation.
Increasing taxes on sugar sweetened beverages such as carbonated sodas even modestly could decrease consumption, without driving shoppers to other unhealthy foods, according to new RCT data.
Rates of type two diabetes have rocketed in recent years, with poor diet and a lack of exercise largely to blame. But as dietary guidelines for people with diabetes are the same as for the general population, and the FDA doesn't think diabetics need...
A food industry panel chaired by former UK cabinet minister Michael Portillo has warned that the UK drive to cut sugar and salt levels in food and drink risks being undermined by larger portion sizes.
A French senatorial report has proposed a 'junk-food' tax on products that are linked to heart disease - with the report taking particular aim at soft drinks, which currently benefit from low taxes.
Sugar has been linked to everything from heart disease to obesity and cancers in recent months. But is it as bad as all that? Our free-to-attend debate aims to tackle the key questions in the sugar debate. Have you registered yet?
UPDATED* - A high-profile study published in the Annals of Internal Medicine last week has re-opened the debate about whether saturated fat has been unfairly cast in the role of nutritional bogeyman. But how should policymakers respond?
Using stevia to reformulate just 20% of carbonated soft drinks could slash more than 6,000 calories per year from the diet of consumers, says Diana Cowland of Euromonitor International.
A sweetener produced by isolating agavins from the tequila producing agave plant could offer blood sugar benefits to people with type 2 diabetes and offer weight loss hope to obese people, say researchers.
