Israeli ingredients firm Frutarom has acquired New Zealand-based fruit ingredients company Taura Natural Ingredients Holding Ltd for about US$70m, the company has said.
The European Parliament’s Legal Affairs committee has voted to reject amendments to the EU Nutrition and Health Claims Regulation, which would have seen nutrient profiles abandoned.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
A mother's environment and dietary habits around the time of conception could permanently change the function of genes influencing the risk of diseases in her child, say researchers.
A proprietary carrier particle can reduce sugar content and calories by more than 50% – without a loss in sweetness or a rise in costs, says Israeli company DouxMatok.
It’s no secret the peer review system that is supposed to subject academic research to rigorous scrutiny before publication is not perfect, but a [mock] German professor has revealed just how much of a joke it often is.
Special edition: Innovations in better-for-you confectionery
The European Consumer Organisation (BEUC) has urged the European commissioner for health and food safety to practice caution when making ‘adjustments’ to health claim and botanical rules.
Start-ups have faced tough times along with the rest of the European food industry in recent years as a tight economy and ever tighter regulations have bitten deep.
It’s not just the high fat, salt or sugar content of processed foods that is driving obesity and diet-related illnesses – the lack of food diversity is killing our gut flora, claims one researcher.
The Nut Association has filed a paper to Public Health England in the UK calling for nuts to be included in the country’s five-a-day fruit and vegetable recommendations.
The Japanese diet can rival the Mediterranean diet for both health benefits and consumer pulling-power – with the added bonus of 'undiscovered' ingredients waiting to be developed by Western food manufacturers.
The percentage of food and drink launches carrying digestive health claims has fallen from 2.4% in 2009 to 2.2% in 2014 in the EU, says Innova Market Insights.
With an ever increasing consumer demand for healthier food products, many within the industry are asking where the growth in healthy foods will come from.
Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.
By Fintan Hastings, external affairs adviser, British Retail Consortium
The close relationship between supply chain partners means they are well-placed to help each other tackle food waste, says Fintan Hastings, external affairs adviser at the British Retail Consortium.
The drop in corporation tax, promise of increased investment funding and support for British farmers in the 2015 UK budget were largely supported by British food and drink manufacturers.
Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.
The World Health Organisation has said that companies need to reduce the marketing of sugar-rich products if consumers are to slash their intake to 10% of daily calories.
Four years ago two Scottish women with little experience of the food industry started developing a gourmet chocolate brand. Now they are moving into export markets – so what were the ingredients of success?
The onus should not be on consumers to choose healthy foods but on companies to help reduce consumption, says Food Policy professor at City University London, Tim Lang.
Overall diet quality worsened across the world even as consumption of healthier foods increased in many countries, according to a new global report of dietary patterns.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
Mood is often assessed in nutrition research but it is ‘hard to define’ and ‘inherently subjective’, according to the researchers behind a review of mood-measuring methodology.
54 countries, 57,000 food brands. “No one else is doing this research.”
Market analyst Euromonitor International has debuted a tool that for the first time breaks down a country’s total nutritional inputs into eight categories from calories to proteins to fibres.
By 2035 it is estimated that 8% of the global population will be classed as ‘pre-diabetic' – putting them at significantly higher risk of developing full type 2 diabetes. Such startling statistics are ticking bomb for healthcare costs, but could...
Jan-Willem Van der Kamp from TNO has been voted as BakeryandSnacks’ Personality of the Year 2014 for his leadership on HealthBread - an EU project to develop healthier breads.
“This signals a new dawn for weight loss products.”
EFSA’s full low-calorie diet regime report – published this week – can help “tackle the societal challenge of obesity”, the EU’s specialist food trade group has said.
Improving the design of functional and finished products by better understanding the role of excipient foods could help increase the bioavailability of functional nutrients, according to new research.
Recommending intense sweeteners as a way to reduce sugar intakes cannot be justified as a public health strategy, the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) has concluded.
Sugar low: “The use of such a health claim would convey a conflicting and confusing message..."
Five glucose health claims approved by the European Food Safety Authority (EFSA) back in 2012 have been officially banned by the European Commission due to concerns over what they would say to consumers about sugar consumption.
A Nordic diet may help reduce the expression of inflammation-associated genes in abdominal fat tissue independent of body weight changes, according to research.
Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
Consumers are generally able to use nutrition labelling systems to identify more and less healthy foods, but the use of different reference amounts may be confusing, say researchers.
Researchers have urged food producers to develop good tasting protein-rich products that are based on foods that the elderly already regularly consume.
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
A Channel 4 investigation into inorganic arsenic levels in rice has questioned the safety of products aimed at children like rice cakes and Kellogg's Rice Krispies - although all companies implicated say their levels fall within current recommendations.
Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition.
