Nestlé have joined Chinese authorities in investigating factories in producing £12M worth of counterfeited food seasonings and sauces, including fake Nestlé products.
An organic variant of an established dietary fibre was the main attraction at Taiyo’s stand during last month’s Health Ingredients Europe show, which took place in Frankfurt.
Personalisation and anti-inflammatory food and drinks lead 10 key growth opportunities for manufacturers, a New Nutrition Business report revealed.
Omega-3 fatty acids in the diet – contained in oily fish and as supplements – are proven to lower the risk of cardiovascular disease (CVD), but they also help to...
The looming sugar tax is accentuating differences among drinks manufacturers over how sweetness levels can be achieved and – in some cases – what those levels should be.
A coalition of food and drink producers has urged the government to cut the tax on low-sugar food and drink products to 5%, following new research that revealed young adults...
The nutritional value of milk and dairy continues to be misunderstood and is often unfairly targeted in saturated-fat reduction campaigns, an industry-body nutritionist has claimed.
A study of mice has given further credence to the potential link between gut bacteria and obesity.
Nearly three-quarters (73%) of consumers are prepared to pay more for a food or drink product made with ingredients they recognise and trust, new research has found.
A stevia ingredient claimed to perform like sugar when calorie-content is greatly reduced is now available.
As young adults in particular drink significantly less alcohol, the creation of soft drinks for this audience represents a major opportunity, according to Britvic.
A study that suggests sugar-free and diet drinks play no role in helping people lose weight is unhelpful and ignores the evidence base, scientists and industry lobby groups claim.
Organic farmers in Scotland have called for standards to remain the same after Britain quits the EU.
A new €2M project, led by the National Food Institute (NFI) at the Technical University of Denmark, will focus on developing new products to treat or prevent allergies.
A best-practice guide to preparing EU health claims, aimed primarily at small and medium-sized enterprises, has been developed by the British Nutrition Foundation (BNF) in conjunction with the EU-funded Bacchus...
A research centre that will focus on the needs of consumer groups with specific dietary restrictions has opened at the University of Chester.
A new coagulant that can eliminate unwanted bitter notes developing in soft cheese has been described as a “game changer” by its maker.
Almonds are for the first time the leading nut in new product introductions in Europe, new data has found.
A clean-label starch that is said to combine instant viscosity with higher texture stability over the shelf-life of a product has been launched by Ingredion.
What do youngsters really think about the impact of the soft drinks levy, due to be introduced in 2018? After research published in The Lancet last week backed claims that...
Research linking processed meat and asthma needs more evidence, claimed the Provision Trade Federation (PTF) and Asthma UK, after scientists reported the link this week (December 20).
Lancashire-based bakery ingredients maker James Fleming & Co is to be sold to Dutch firm Zeelandia at the turn of the year.
World Diabetes Day (November 14) was marked by a campaign that highlighted the effect the disease can have on the eyes.
Five new crumb coatings that cater for different styles of cooking have been introduced by Crisp Sensation.
An “odourless, colourless and tasteless” emulsifier made from acacia trees is now available in the UK.