The Food Safety and Standards Authority of India (FSSAI) has issued its long-awaited rules for functional foods and supplements – publishing a 79-page set of criteria on its website.
Risk assessment, early warning for emerging hazards and official controls and inspections are areas where the EU legislative framework needs to be strengthened to deal with future issues, according to a report.
2016 has been a milestone year for the sports nutrition industry in Europe, says European Specialised Sports Nutrition Alliance (ESSNA) chair Dr Adam Carey in this guest article.
The European Food Safety Authority (EFSA) has said l-ergothioneine is safe for use in food and supplements in a novel food evaluation that settles EU member state fears it may increase the risk of diabetes mellitus and inflammatory diseases like Crohn's...
Health & Nutrition Week, 28 November-2 December 2016, Frankfurt, Germany
Pressured food supply chains are pushing new foods and nutrient sources into view like insects and algae that are challenging the status quo, says a UK-based food trend watcher.
The functional food ingredients market in Asia Pacific is being tipped to rise from $2.85bn at the end of 2016 to $5.04bn in 2026 with probiotics projected to be the fastest growing segment over the forecast period
Amid cries of conflicts of interest and fierce industry lobbying, France will test out four different nutrition labels for a trial period to see which is the most efficient in encouraging healthier food choices.
3D printing and the right choice of texturiser are key to creating visually appealing smooth foods that can be eaten by seniors who cannot chew, says German company Biozoon.
By 2030 almost one fifth of the global population will be over 60 with their own demands and aspirations. But, as Mintel analyst Richard Cope explains, the food industry still hasn’t woken up to this golden oldie opportunity.
Implementing stringent safety and quality regulations, tackling micronutrient deficiencies and maximising the opportunities from inward investment need to be three of key priorities for the food industry in India, amid projections of a doubling of production...
As new nutrition guidelines make labelling potassium on packaged foods mandatory in the US, a UK petition is urging the government to do the same but for different reasons - it would end the processed food "nightmare" for sufferers of Chronic...
The link between polydextrose consumption and maintenance or normal defecation is ‘weak’, EFSA has found in rejecting an article 13.5 submission from agrifood sugar giant Tate & Lyle.
Kerry Group has posted a 2.9% growth in business volumes, driven by its Taste & nutrition and Consumer food divisions in first quarter results, thanks partly to its children’s snack product Cheestrings.
The Belgian researchers' battle of the burgers threw up an interesting result: Although meat came out top, consumers liked the insect burgers more when told they contained mealworms, putting it on a par with the plant-based burger.
The European Food Safety Authority (EFSA) told industry in Brussels this week to “argue their case” if they deviate from its guidance on novel food applications.
Are you looking to explore the Asian market for new business opportunities? Food Vision Asia is looking for individuals who are interested in forming a delegation to represent Europe’s trade interests, and form new commercial relationships within Asia’s...
The French food safety agency (ANSES) has concluded two nutrient profiling systems won’t provide people with easily understandable grading of food into four or five classes depending on their healthiness.
The European Food Safety Authority (EFSA) will conduct a scientific evaluation of sucralose following the publication of a study which found a link between the sweetener and cancer.
Manufacturers and suppliers have a role to play in helping elderly people enjoy a sensory connection with food, says the co-founder of Ode, a device which stimulates appetite through the use of fragrance.
Consumers want more regulation on food and further limits on the use of additives and preservatives, but are keen to embrace functional products and nutraceuticals, according to extensive research carried out by the UK’s Food Safety Agency (FSA).
Protein-packed milkshakes made from ground-up bugs are a step nearer to becoming common drinks, a consensus of leading scientists and policy makers have claimed.
Food Vision 2016 will bring together senior-level thought leaders to discuss how the global food industry can harness scientific innovation to meet the demands of the health conscious consumer.
Edible insects, 3D printing and personalised nutrition are just three of the topics under discussion at Food Manufacture’s one-day innovation conference – New Frontiers in Food and Drink 2016 – in central London on Thursday March 17.
One junk food-eating generation can pass on the metabolic disorders it gains from an unhealthy diet to the next, researchers have found in a study that bucks Darwinian convention.
The European food industry has published voluntary research principles to ensure robust and transparent science – but questions remain over how they will be put in place and enforced.
Dutch start-up Nutrileads has secured seed financing from four investors including DSM, which it plans to use to develop an immunity ingredient previously developed by Unilever.
Doses of lacto-N-neotetraose and 2'‑O-fucosyllactose in foods and supplements for children aged 1-10 years could mean intakes linked to mild gastrointestinal symptoms in adults, the European Food Safety Authority (EFSA) said in a second novel food...
French industry group, ANIA, is asking the public's opinion on what it wants from manufacturers and retailers in a bid to bridge the gap between consumers and industry and counter the culture of ‘food-bashing’.
It's not just taste and texture perceptions that change for older consumers but their social experience of food too - yet research is lacking and food manufacturers are missing out as a result, say Dutch scientists.
Lucuma, a caramel-flavoured fruit from Peru, is tipped to be the next superfood used in chocolate, ice-cream, snacks and more – and Europe is leading the way in product innovation, says Mintel.
Leatherhead Food Research has been bought out of administration by the Science Group for £1.6M in a move that will rid the organisation of its legacy pension deficit, the buyer revealed.
Kerry Foods has suffered losses as a result of heavy promotional activity caused by the major multiples in response to the growth of the German discounters Aldi and Lidl.
There’s no shortage of children in India in need of cheap, high-quality and—crucially—vegetarian protein. Trouble is, there’s a chronic lack of companies wanting to produce it, and governments to promote it, even when its formulation could be massively...
A new generation of restaurant quality ready meals targeting seniors is set for commercial launch this year, with a patented technology allowing fortified gels to be printed onto the food.
The European Food Safety Authority (EFSA) has given the green light for vitamin D bread made using a post-baking UV light treatment developed by Viasolde AB.
Special edition: Innovations in better-for-you confectionery
While many foods already contain naturally occurring nanostructures that are perfectly safe to consume, the potential to develop new nanoscale proteins for foods may carry unexplored risks that must be dealt with on a ‘case by case’ approach, say researchers.
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.
European research into food, health and nutrition needs to be better synchronised to link up data on food intake, production and health outcomes, according to an EU-funded project due to end in August this year.
The organic sector has cultivated a culture of ethical awareness among consumers that conventional manufacturers are now cashing in on – and new product development is vital for the sector to retain its value, say experts.
Consumer-centric innovation must be coupled with real-world scientific insights that explain how to best deliver nutrition to those that need it, says Lucozade’s senior sports scientist.
Manufacturers need to be innovative and clever if costs to reformulate food products are to be kept low, says Cindy Beeren at Leatherhead Food Research.
![Biozoon currently targets care home residents. “But I definitely can imagine that in the future such [3D printing options] options will become ‘normal’,](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/5/9/4/2/2002495-1-eng-GB/Biozoon-s-3D-printed-smooth-foods-target-Europe-s-elderly.jpg)
