The argument that plant-based foods are healthier and more sustainable than animal-based products has become increasingly common. However, experts warn that the ‘unintended adverse consequences’ of any push to eliminate meat, dairy, eggs and fish from...
People feel that their diets have got worse during the coronavirus lockdown. And, while more people say health is an important purchase motivator, fewer consumers are going to make healthy changes to their diets, according to IGD data.
Working with the likes of Tesco and Albert Heijn, Spoon Guru uses its AI powered software to ease the path to purchase and transform food discovery. The company’s co-founder Markus Stripf tells FoodNavigator that the way people shop online is changing...
Plant-based products benefit from something of a health halo. However, the nutritional profile of these often ultra-processed foods is coming under increased scrutiny. FutureBridge forecasts four-up-and coming plant-based proteins that could disrupt the...
Women in their 50s and 60s who consume at least two servings of walnuts a week have a ‘greater likelihood’ of healthy ageing compared to non-consumers, according to new research.
A fresh study has again linked red and processed meat consumption to increased risk of ‘dying from all causes’. But we are a long way from scientific consensus on the topic.
Health eclipses environmental concerns among sustainability-conscious consumers, according to a report released by Tastewise, a food intelligence start-up powered by artificial intelligence.
Fresh research probes the relationship between the surface texture of food – which will influence its visual appearance – and expectations of how healthy that product is.
As the food industry continues to explore plant-based innovations, they must deliberate the health and sustainability credentials of these products, according to experts.
A UK study argues that if government policy made menu labelling mandatory, it could encourage restaurants to produce healthier options, leading to public health benefits.
With the clean label trend embracing a wider remit to include products that can deliver health benefits, sustainably, we spoke to BENEO, part of the Südzucker Group, for an illustration of how clean label product reformulations are being developed to...
Eating mussels three times per week may help bring about significant health benefits such as reducing the risk of cardiac arrest thanks to their omega-3 fatty acid properties, according to researchers from the University of Stirling.
There is a lack of robust evidence to confirm link between meat eating as part of a healthy diet and the development of Western diseases, according to a paper that contends there are a wide range of benefits delivered by meat that are not always easily...
Griffith Foods, a family owned ingredients supplier, was founded in 1919. But the ambitious company is not resting on its 100-year history. It is looking to the future with a plan to double the size of its European business and triple its bottom line...
Scientists are using music and sound to make food taste better. Could this help food innovators discover the Holy Grail: healthy food that tastes good.
Two pieces of research published in the British Medical Journal provide fresh evidence of the links between popular processed food and a range of health risks.
One year on from the launch of its ‘Nestlé for Healthier Kids’ initiative, the food giant continues to expand its portfolio with focus on personalised nutrition for specific geographies, according to Nestlé's Henri-Pierre Lenoble.
Consumer goods retailers and manufacturers are making ‘good progress’ on their ambition to enable consumers to make healthier lifestyle choices, according to a new report from the Consumer Goods Forum (CGF).
Nutritional labelling is an emotive subject in Europe, drawing strong responses from all sides of the debate. As the European Commission prepares to release its report on the topic next year, can – and indeed should – consensus be reached for a single...
Brothers Craig and Greg Sams will take to the stage next week to talk about how they entered the healthy-eating market with their Whole Earth Food Brand in the early 70s, before it became on-trend and how biochar is changing the future of organic farming.
France Biotech, the French federation of entrepreneurs in life sciences, wants to accelerate innovation in the areas of agronomy, nutrition and health through the formation of a new work commission: the Agro Nutri Santé Commission.
Health-conscious people will choose healthy foods anyway – but visual cues, rather than words, can help those who are less health-conscious to make better food choices, researchers say.
The French government signed a decree backing the voluntary adoption of the 'Nutri-Score' front-of-pack nutritional labelling scheme today (31 October).
Nine-in-ten consumers believe the food industry has a responsibility to provide them with a healthy diet but consumers are also mistrustful of the sector as a source of nutritional information, a new study reveals.
Small and low cost in-store changes have been shown to increase sales of healthy food, finds a new paper that aims boost sales of produce including fish, fruit and vegetables.
UK supermarket Sainsbury's will take part in a multi-million euro research project to promote sustainable foods such as vegetarian food, triggering accusations of "an anti-meat agenda" from British farmers.
The Dutch government has ordered the industry-led healthy eating logo to be phased out and replaced with an app that allows consumers to scan products for nutrition information.
South Korean electronics multinational Samsung and the Nestlé Institute of Health Sciences are collaborating on a digital health platform that brings together the concept of the internet of things and sensor technologies with nutrition science to “better...
Discount shoppers believe a product tastes healthier if it comes in a 'healthy', green packaging - but organic shoppers have a more critical eye and are less affected by packaging, researchers have found.
New EU research shows that diets targeted at an individual’s specific needs –personalised nutrition – can improve health more than general nutrition advice, but the results are not improved by honing that advice based on people's phenotype (physiological...
UK food and drink companies should be made to promote healthy and sustainable diets in order to help tackle the global sugar problem, a new paper says.
Food and drink manufacturing giant Nestlé has sparked controversy by ending its sponsorship deal with the International Association of Athletics Federations (IAAF), after the organisation became mired in both corruption and doping allegations.
By Ewa Hudson, head of health and wellness research at Euromonitor International
Is organic still selling? Does the 'natural' trend mean fortified/functional food is now passé? And why are consumers turning their noses up at better for you (BFY) offerings? Ewa Hudson, head of health and wellness research at Euromonitor International,...
Chr Hansen has reported ‘very satisfactory’ overall growth of 10%, as stronger performances in cultures, enzymes, and nutrition balance out below per performance in natural colours.
We need a strong portfolio of voluntary and mandatory measures to tackle the huge burden of diet-related diseases, according to the chair of the UK Responsibility Deal food network.
The food industry must promote about its health benefits or risk being sidelined in the lead-up to the General Election in May, according to the chairman of the Oxford Farming Conference.
Food producers should look at the current obesity crisis as an opportunity to do good business and do good for public health through the reformulation of mass-market products, says one nutrition policy expert.
The government’s voluntary Public Health Responsibility Deal (PHRD) may not yet be dead, but it is clearly in need of intensive care, according to the chairman of Consensus Action on Salt & Health (CASH) Professor Graham MacGregor.
