ADM’s nutrition business may represent only 15% of its operating profit currently, but executives expect that to double in the next three years and to drive a majority of the company’s operating growth thanks to its “systems” approach to business development,...
A new study in the Journal of Dairy Science determined that adding pickled cucumbers to sour cream can improve its antioxidant properties and enhance its health-promoting activities.
Griffith Foods is focusing its product development might on the core pillars of nutrition and plant-based product development, with efforts informed by the ‘guiding star’ of sustainability. European President Wim van Roekel weighs in on the massive potential...
High moisture extrusion (HME) technology is currently all about improving the texture of meat analogues. But it may also be the key to improving the nutritional profile of plant-based meat and seafood.
Through a combination of rapid innovation, investing in growth platforms, ongoing “prudent” M&A and strategic paring down of labor and factories, Nestle is on track to deliver solid mid single-digit organic growth in 2022 and into the foreseeable...
Sweden, Finland and Austria are the top performers in the 2021 Food Sustainability Index, with particularly strong results in managing food loss and waste and nutritional challenges.
Biofortification of staple foods should be used to support improved global nutrition outcomes, according to Dr Jan Low, Principal Scientist at CGIAR’s International Potato Center and 2016 World Food Prize Laureate.
New research has found that vegan and vegetarians with a taste for processed foods are more susceptible to depression than those with diets high in fresh produce.
Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...
A new project wants to bring vertical farming and personalised nutrition into people’s homes by developing ‘kitchen gardens’ that meet individual dietary needs.
A new Europe-wide survey has found weight loss and eating challenges prevalent in people recovering from Covid-19, and highlights nutritional care gaps after hospital discharge.
Founded 11-years ago by a group of friends who wanted to learn more about cookery, SORTEDfood has grown into what it claims is one of the world’s ‘largest and most engaged food conversations’. How has the community evolved in this time and what does this...
Tinkering with packaging or tweaking air miles won’t cut it with increasingly sustainability-savvy consumers, and instead food brands need to thoroughly trace the environmental impact of every ingredient they use to avoid accusations of greenwashing,...
Mars Edge – the segment of Mars Incorporated dedicated to supporting human health through nutrition – is on a mission to reconcile the nutrition that consumers need with the food they want, it tells FoodNavigator.
Researchers have highlighted nutrition as a possible factor influencing the effectiveness of the COVID-19 vaccine, as recent news establishes a link between vitamin D levels and an adequate immune response.
Tate & Lyle PLC, a global provider of food and beverage ingredients and solutions, has launched the Tate & Lyle Nutrition Centre, a new digital hub providing access to science on ingredients that can help address public health challenges.
While some Member States and food makers are backing a harmonised approach to nutrition labelling, others have called for coexistence between regional schemes.
French consumer watchdog Consommation Logement Cadre de Vie (CLCV) has put the nutritional composition of 95 vegetarian and vegan products on French shelves to the test. The result? ‘More water than vegetable protein’, the consumer group said.
A group of UK doctors has hit out at the provision of milk in schools arguing dairy is ‘not an essential part of school nutrition’. But do their claims about health and sustainability stack up – or would children lose out?
Food Tech group Treasure8 has joined forces with global innovation consultancy PA Consulting to accelerate global access to ‘high-quality nutrition’ while also reducing food waste. FoodNavigator caught up with the partners to learn how.
There is an urgent need to provide evidence-based nutrition education to health professionals and this pandemic may be the perfect catalyst for this change.
Purition is a UK protein shake manufacturer that wants to disrupt a breakfast offering that, co-founder Edward Taylor says, is too often characterised by ‘half truths’ and ‘nutrition myths’. What makes Purition different? “We play it straight down the...
The advance programme for our third Healthy Ageing APAC Summit, which takes place in Singapore in July, has been published and features expert speakers from major brands, leading academic institutions, and policy and market experts.
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
The first wave of speakers has been announced for this year’s Healthy Ageing APAC Summit, with experts from blockbuster brands Brands Suntory, Blackmores and Herbalife among the confirmed speakers.
A leading French paediatrician has hit out at what he describes as a growing problem: nutritional deficiencies in vegan children. What are the risks associated with following a vegan diet in childhood and how can they be mitigated?
A mega-merger between International Flavors & Fragrances Inc (IFF) and DuPont nutrition & biosciences unit will create a new industry giant worth more than $45 billion (€40.4 billion), say those involved in the deal.
The publication of dietary reference values (DRVs) for sodium and chloride brings to a close ten years of work that began with a request by the European Commission to update values last set in the 1990s.
The fruit ingredient supplier will debut Jus Fruit Fibre+ designed for snack producers at Food Ingredients Europe, to be held December 3-5 in Paris, France.
“There’s a new idea emerging that if you have a lot of followers on Instagram and you have a six pack then you are an authority on nutrition and health,” sports nutrition professionals were warned during a nutrition myth-busting conference held in Ireland...
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.
Germany’s food minister Julia Klöckner has backed the controversial NutriScore system as Germany plans to establish a national voluntary food labelling scheme in the coming year.
Norwegian-based serialization technology company Kezzler is working with Dutch dairy company FrieslandCampina to provide global traceability services for their infant formula brand, Friso.
A gaming study investigating the effectiveness of front-of-pack labelling strategies on children has determined that colour – such as that used in traffic light labelling – is king.
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...
Slow-fermented chickpea miso is full of natural umami notes, making it a great way to enhance flavor, reduce salt and add beneficial bacteria to food, says Brazilian company Missô Origem.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Fresh research has found only one in three UK consumers have a ‘good understanding’ of what makes a healthy diet. While there is an appetite to know more, consumers are left confused by conflicting and often inaccurate advice, The Institute for Optimum...
Future Food, an Italian-based organisation focused on developing “innovative collaborations” to “revolutionise the food ecosystem” has secured the financial backing of food industry veterans Valerio Nannini and Mauro Piloni.
New analysis from the United Nations Food and Agriculture Organization (FAO) demonstrates a decrease in dairy emissions intensity. The study was commissioned by the Dairy Sustainability Framework (DSF).
By diversifying the ingredients in processed food, manufacturers can contribute to healthier diets and a healthier planet with more biodiversity, say the creators of a free-to-download indicator.
Big food manufacturers have increasingly recognized that their scale and robust supply chains aren’t enough to stay competitive and turn around years of little to no growth, and are refocusing their efforts on restoring consumer trust, says Rabobank.