Children’s drink manufacturer Appy Food & Drinks has been told to stop referring to its juice as “100%” natural as they contain calcium lactate and glucose-fructose syrup by the UK’s advertising watchdog.
Halal is no longer the sole domain of Muslims, and is instead “a new culture many countries are keen to embrace” as they seek healthier and more sustainable food supplies.
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
The winners of a Europe-wide programme designed to promote innovative flavour research across universities and research institutes have been announced.
New rules simplifying food safety management in small retail businesses, including butcheries, have been proposed by the European Food Safety Authority (EFSA).
A trade deal with the US will give “the majority of the UK public food they don’t want” as well as open “a very new can of worms” in terms of food fraud, according to Chris Elliott, professor of food safety and founder of the Institute for Global Food...
The implications of the Brexit referendum have left many in the food industry uncertain of how future food safety assurance will be influenced. Simon Weaver, red24’s Product Risks Commercial Manager, examines the issues.
3M Food Safety’s molecular detection assays for Listeria, Listeria monocytogenes and Salmonella have been backed by NF Validation from AFNOR Certification.
Nutrition labels do not seem to be adapted to battling public health issues such as obesity, the French food safety agency ANSES has concluded – but this is because they should not be used alone, say campaigners.
Nestlé biscuits for toddlers contain acrylamide levels over the European benchmark levels and seven times greater than similar products with the lowest concentration, a French market survey has found.
FoodQualityNews understands our readers are global and speak many languages so we are trialling a monthly round-up from food safety agencies wider than the English-speaking ones.
'The exposure of the population has remained high and virtually unchanged'
Manufacturers should favour reduced sugar potatoes, specific storage temperatures and use acrylamide-cutting enzymes to reduce levels of the possible carcinogen, according to one expert.
What kind of food will be on our plates tomorrow? Worms and crickets? And what will it take for the industry to pick up on this trend and make headway with it?
A Kebab shop and an Indian takeaway were among five food businesses “acting carelessly” and putting consumers at “risk” hit with closure orders by the Food Safety Authority of Ireland (FSAI).
Consumers should look closely at "hidden" salt levels in processed food and choose nearly identical products that are healthier, says French consumer group QueChoisir after comparing 132 foods for salt content.
Lacking inspiration for new product development (NPD)? Look no further than Ecotrophelia, where Europe’s brightest young minds pitch ideas for innovative and sustainable foods, and have commercialised over 40 products in Europe so far.
Flavour perception, but not necessarily texture, weakens with age and new product developers need to take this into account, according to researchers at the Optifel conference in Paris.
Convenience food business Greencore is targeting US revenue growth after the Ireland-based firm reported “strong” financial results in the 13 weeks to December 2016.
The UK government has been accused by an NGO of “playing Russian Roulette” with climate change as it downplayed the risks that global warming could have on food security.
Animal welfare has shot up the priority list for food companies but reporting remains “relatively underdeveloped”, according to a new global analysis that also shows how consumer and political pressure has pushed standards up beyond the niche, premium...
A study by the Dutch Consumentebond has found exceedingly higher levels of salt in private label supermarket foods than their name brand counterparts and are calling on the government to enforce tougher measures.
Thailand’s Charoen Pokphand Group (CP) has joined top corporations at Davos, Switzerland to start an initiative tasked with radically changing food manufacturing to halt waste, improve health and counter climate change.
Consuming a whey protein drink after exercise cuts later energy consumption and eating rate compared to consuming a carbohydrate drink among lean men, according to a study.
A centre for food ingredient research and innovation at Denmark's Technical University (DTU) set to open in September this year already counts Chr Hansen and Arla as partners, and will look to tackle the biggest issues industry faces.
Health products retailer Holland & Barrett opened its new flagship ‘More’ store on London’s Oxford Street, as the firm aims to make its stores “sexy” and widen its range of products.
The US Food and Drug Administration (FDA) has updated draft guidance to reduce the risk of Listeria monocytogenes (L. mono) in ready-to-eat (RTE) foods.
Following the success of I Sea Pasta, seaweed specialist Seamore, has launched a vegan bacon made entirely from seaweed and has further plans to expand its market.
The term 'food scare' should be redefined to take into account consumers’ distrust in the food supply chain, according to new research published this week.
From lab technology to food fraud, FoodQualityNews’ 2017 editorial calendar of special editions will zone in on areas that impact the global food safety and quality market.
ABP Food Group is part of a winning European consortium selected to lead “ground-breaking food research” by the prestigious European Institute of Innovation and Technology (EIT).
This year there’s been a bit of a lab-meat love-in, but are consumers ready to buy into it? I’m not so sure, especially if they can’t divorce the concept from other more controversial technologies like genetic modification.
Food textures have been found to have a more significant effect on satiety than previously thought as an innovative food model has evaluated its effect on eating rate and enjoyment.
The year ahead will present UK food companies with a range of major legal challenges over and above the fallout from Brexit, according to leading food industry lawyer Peter Cusick.
Consumption habits are changing at a fast pace globally and Europe is leading on many of the emerging trends. But, juice and dairy consumption is declining across western Europe, largely driven by the increasingly negative image of processed beverages...
The rise of alternative ingredients, technological innovations and new approaches to gastronomy all look to provide more sustainable sources of nutrition in the future. But as food is changing to keep up with the times, is there a limit to how much consumers...
