The European Parliament’s ENVI committee will seek to hammer out compromises over several contentious amendments of the new food information legislation tomorrow, ahead of the second reading vote next week.
Issues surrounding the sustainable sourcing of food ingredients will come under discussion at the Sustainable Foods Summit in Amsterdam in June, as the food industry is rising to the challenge of greening the supply chain and reporting on impacts.
Tesco may have to reduce the shelf-life of some of its products to meet 2012 targets on salt reduction set by the Food Standards Agency (FSA), according to a nutritionist who works for the retail giant.
Chr Hansen has raised its outlook for 2010/11 after another fine set of results in Q2, with particularly strong performance from its colours and blends division – though it continues to keep close watch on carmine prices.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
Research carried out by World Action on Salt and Health (WASH) underlines the high and yet inconsistent salt levels in pizzas worldwide, even from the same brandowner.
When it comes to deciding whether to purchase functional foods, ‘the principal considerations still do not pertain to health, but rather taste and price’ according to a new consumer study.
Fairtrade International (FLO) has increased minimum prices and required price gaps for different Fairtrade coffees in reaction to the recent spike in prices.
Vitiva has developed a new heat-stable red colour from beetroot for use in meat applications instead of expensive and allergenic carmine from cochineal insects.
Q: What do the car industry and reduced calorie beverages have in common? A: Tribology, or the science of interactive surfaces in relative motion, according to Cargill, which is using it to determine the textural characteristics to be rebuilt in reduced...
Consensus Action on Salt & Health (CASH), a leading UK health group which campaigns for reduced levels of salt in processed foods has welcomed the targets announced in the Public Health Responsibility Deal for food, published by health secretary Andrew...
A major stakeholder in the European Union Platform on Diet, Physical Activity and Health that has established 297 individual commitments to improve the health of Europeans in the six years of its existence, has highlighted its effectiveness.
Ten years after the first European Commission reports were handed in, with little in the way of demonstrable obesity-reduction results, the European Union Platform on Diet, Physical Activity and Health is taking “a flexible approach” over coming years...
With food manufacturers busy reformulating or developing products to cut ‘nasties’ such as salt and sugar, Leatherhead Food Research has warned that associated food safety issues should not be an afterthought.
Over a quarter of German consumers put ethical consumption ahead of other forms of charitable behaviour, with five predominant profiles according to preference, suggests new research.
A new healthy food logo is launching in The Netherlands, replacing the Dutch version of the Choices logo and retailer Albert Heijn’s clover logo that were previously used on products – with a new set of scientific criteria developed by an independent...
Fairtrade claims are currently less important to UK shoppers than health and even animal welfare product claims, data from MMR Research Worldwide indicates – while figures from the Fairtrade Foundation suggest ongoing growth.
Producing an easy to manufacture, commercially acceptable low salt cheese requires better knowledge of the effects of salt on processing techniques and drivers of consumer acceptance, according to a new review.
Major EU food manufacturers continue to offer low- or no fat products as a consumer option alongside goods higher in fat, while the trend towards healthier food launches along these lines has remained flat or even declined in some states.
Healthier products are not just about the low fat alternatives. Even if there are some gulps at the cost of reducing saturated fat across mainstream ranges, it is worthwhile when consumers cannot taste any difference, say manufacturers.
Fats play such an important functional role in foods that it is difficult to simply remove or replace them. But by understanding the specific functional roles of fats in a product, it may be possible to tailor solutions that match full fat products, say...
Dairy products have become a target for food policy makers eager to put their populations on a low-fat diet but there is some debate about how best to achieve this and whether it is really desirable.
Sustainability concerns are having an increasing impact on food companies’ supply chain practices, finds a new report from Leatherhead, with more organic and Fairtrade products being offered and more ethical approaches to ingredient sourcing.
Major food companies are paying more attention to the social impacts of their products, and that means developing new ways of meauring the impacts of sustainability programmes on people, says DSM’s director of sustainability.
The NutraSweet Company's sales of high intensity sweetener neotame grew by 20 per cent between 2009 and 2010 – and the same percentage is expected this year as sugar prices are expected to keep rising due to short supplies.
There is not enough robust science to support the development of an omni-label to accurately inform consumers of the environmental impacts of food products, according to a new UK report.
Consuming highly salty foods may begin to impair the functioning of blood vessels within 30 minutes, according to new research published in the American Journal of Clinical Nutrition.
The Food and Fairness Inquiry threw up much common ground between industry and other participants, says DG of the Food and Drink Federation – but an adjudicator over manufacturer-retailer relations is still needed as soon as possible.
Scientists at Nizo food research have worked with Vion Food group and FrieslandCampina to develop a natural method of reducing salt levels in cheese and meat products.
A new European logo for local foods could help consumers identify products sold a short distance from their place of origin, says the Dutch regional councillor behind an opinion on professionalising local food systems to bolster regional economies and...
Children’s knowledge and consumption of fast food has a significant impact on their palate and preference for foods that are high in added sugars, salt and fats, according to new research.
New research suggests that reductions in the sodium content of dairy foods may be more noticeable in simpler products and require appropriate labelling to be acceptable to consumer taste buds.
Deep pan, stuffed crust or frozen supermarket pizzas – particularly budget options – may be a healthier alternative to thin-based or fresh varieties for health-conscious consumers, according to consumer watchdog Which?
The firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called Solti.
The European Commission is still unable to say when the controversial nutrient profiling model in the EU health claims Regulation will be finalised, two years after food manufacturers were told it would be published.
US firm DairiConcepts has launced a new EU-certified clean label sodium-reducing flavour enhancer as it targets “increasingly health conscious” consumers worldwide.
Vitiva will establish a German subsidiary office from May that it says reflects strong interest within the EU's largest market for its rosemary-based anti-rancidity management ingredients.
Hochdorf Nutrifood has launched two low-fat meat applications using its lupin-seed based ingredient Lupidor, to cater for a “key weight management trend” in the EU.
Chr Hansen is exploring ways of stabilising the supply of cochineal, the raw material used to make natural red colour carmine, as demand for the South American insect is outstripping supply.
Sources within the Danish food industry have criticised the country’s new blanket tax on saturated fats in foods, claiming it will harm productivity and could even worsen the population’s health.
Danisco says industry interest in its sustainable palm oil-based emulsifiers has been hit by continued input price pressures, but still insists they have a bright future.
Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.
New Britain Palm Oil (NBPOL) says an extension of its Papua New Guinea palm oil refinery to handle products required by confectionery giant Ferrero should be operational by mid 2011.
A new lupin seed-based protein isolate developed for use in low fat sauages could help cure the EU's obesity epidemic, according to researchers at Germany’s Fraunhofer Institute.
Certain sea salts with high salty flavour intensity or lower sodium content may be used to lower sodium levels in food formulations, according to new research.
Low salt diets can help diabetics quickly cut blood pressure and reduce the risk of developing kidney disease, according to a new study from the Cochrane Collaboration Renal Group.
Reductions of up to 50 per cent sodium content in food may be achievable with only minor decrease in liking and no effect on consumption of the food, according to new research.