Snacking on sweets, cakes and fizzy drinks are setting children up for obesity and poor health, warns Public Health England, as it urges parents to clamp down on these unhealthy eating habits.
In an effort to meet growing demand for meat-free options in the foodservice sector, Nordic food group Orkla is teaming-up with McDonald’s to launch a vegan burger.
With one in three adults in the US qualifying as obese, food is at the root of most preventable death and disease in America – but it also could provide salvation if it is appropriately tailored to individual’s specific needs, suggests Supermarket Guru...
While truffles may the epitome of taste in the culinary world, they also have potential as a functional food ingredient, say researchers, outlining their antioxidant, antimicrobial, and immune-modulating potential.
Meat is on a similar pathway to tobacco, carbon and sugar and it is "highly probable" that some governments will begin to tax it, says the Farm Animal Investment Risk & Return (FAIRR) Initiative.
From technological advances to health and sustainability IOI Loders Croklaan’s director of innovation, Renee Boerefijn, sees an exciting future for innovation in the food sector.
With vegetarian, vegan and flexitarian diets trending across Europe, plant-based foods are now more popular than ever, according to ADM, which brings a number of meat analog concepts to FiE 2017.
Norwegians are eating more vegetables and less sugar – but the balance of meat and fish consumption remains a “challenge” – according to new research published today (6 December).
Leader Foods is launching a new line of cricket-based Zircca protein snack bars in Finland and the company has been taken “by surprise” by the positive response in the country.
Last week at the joint meeting of the ‘High Level Group on Nutrition and Physical Activity’ and the ‘EU Platform for Action on Diet, Physical Activity and Health’ in Luxembourg, EDA secretary general Alexander Anton officially protested at what the EDA...
As Coca-Cola, Mars, Mondelez, Nestlé, PepsiCo and Unilever develop their Evolved Nutrition Label, the dairy industry has slammed it as "nonsense" while consumer groups brand it “an attempt to scramble” France’s official NutriScore.
The 73,000 votes are in: German manufacturer Alete’s biscuits, which it markets as ‘suitable for babies’ despite containing 25% sugar, have been voted 2017’s most misleading product.
Cricket powder has the potential to be used in emulsified meat products as a non-meat functional ingredient, according to a new study from scientists at Purdue University and Texas A&M.
Regular consumption of walnuts, tree nuts, and peanuts (yes, we know it’s a legume and not a ‘nut’) can slash the risk of developing cardiovascular disease or coronary heart disease, says the largest study of its kind.
Strong links between European obesity levels and childhood media exposure are further emphasised in a report that calls on better defined policies to address the rise of social media.
Redesigning nutritional fact panels (NFP) may aid consumers to make an informed healthy food choice by making them pay more attention to the nutritional profile of less healthy items, a study finds.
Imposing taxes on high fat and sugar foods will improve children's diets, the British Psychological Society (BPS) said this week, highlighting the need for government intervention in food reformulation and education.
Sales of fresh fish and seafood are falling in Western Europe despite its reputation for being a healthy . Why is this, and is there an opportunity for packaged products?
The European Food Safety Authority (EFSA) is recommending the Commission changes the specifications for the emulsifier mono- and di-glycerides of fatty acids (E 471).
French food association Alliance 7 is asking its members to ignore France's official, government-backed nutrition logo in favour of an alternative that is more favourable to its products - a move slammed as "a denial of science" by critics.
An experimental potato could make substantial contributions towards achieving daily vitamin A and E target intakes, according to a new study in PLOS ONE.
The food and drink industry’s lack of action in addressing unhealthy food advertising and promotion in Scotland has forced the government to take control with its new diet and obesity consultation.
Europe is a diverse cultural, culinary and economic melting pot with very different attitudes to eco-friendly eating – and companies should consider tailoring their plant protein products accordingly, say researchers.
Seed breeding firm Equinom has developed a pea, chickpea and cow pea with 50% more protein than commercially available alternatives, and it's looking for food manufacturers to use the pulse flour and give feedback.
Labelling food as a snack rather than a meal, or packaging it as a snack leads to people eating "significantly more", researchers say, and they are calling on industry to change the way it markets food for the sake of public health.
The French government signed a decree backing the voluntary adoption of the 'Nutri-Score' front-of-pack nutritional labelling scheme today (31 October).
Up to 30 teaspoons of sugar are contained in lunchtime meal deals available at supermarkets and retailers, according to campaign group Action on Sugar.
Sugar industry body CEDUS Le Sucre has attacked what it described as “unacceptable” and “damaging” moves from the French government to “scapegoat” the sugar industry as legislators put in place moves to amend the country’s sugar tax.
Israeli flavour and fine ingredients firm Frutarom are now the owners of nutritional ingredients specialists Enzymotec in a €144m ($168m) deal for the remaining 81% of company shares.
Nearly half of all consumers class low-sugar or sugar-free products as “extremely” or “very” important when deciding what to eat or drink with similar results for products free from genetically modified (GMO) ingredients.
Curcumin-based supplementation may be helpful in protecting the gut during bouts of endurance-based exercise as researchers also observe a reduction in core temperature and heart rate.
Personalised nutrition using a natural, calorie-free fibre to create nutritionally enhanced foods on demand is “revolutionary”, according to the makers of a 3D-printing platform.
The Institute of Food Science & Technology (IFST) has launched what will become a series of Food Science Fact Sheets providing information on food science topics.
The quest to produce nutritionally enhanced food despite the industry’s cost-cutting culture is one of the biggest challenges the food industry is currently facing, according to Mondelez’s Gil Horsky.
