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.
Insights from the 13th Global Food Technology & Innovation Summit
Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.
EU funded project APROPOS has developed a range of sustainable co-stream products using food industry waste, including protein supplements from fish discards and rapeseed.
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.
Dr Pamela Byrne, currently director of regulatory policy and intelligence for firm Abbott Nutrition, is to become the new chief executive for the Food Safety Authority of Ireland (FSAI).
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.
NSF International and LRQA respond to report findings
Is pill fatigue just a marketing ploy? No, say many experts in the field. It’s a real phenomenon and it’s driving both dosage form innovation and the movement of bioactives into functional foods.
Faced with mounting difficulties in their drug businesses, many pharmaceutical manufacturers are looking at getting into functional foods and beverages, notes food marketing expert, Julian Mellentin in this guest article.
Food companies are moving toward compliance with the upcoming Food Information for Consumers (FIC) regulation but many still have work to do, according to a new report.
A new review describing a variety of methods for the encapsulation of probiotic bacterial strains highlights the opportunities that better encapsulation technologies could bring for the market, but warns that the efficacy of encapsulated probiotics must...
DuPont’s nutrition & health division will play a big part in the launch of 4000 food-related products in the next six years, its chief said as the company celebrated 50 years at its Brabrand base in Aarhus, Denmark yesterday.
France’s nutrivigilence work – launched in 2010 to ensure safety in food supplements and some foodstuffs – has improved the quality of the food supply, the country’s food safety agency has said.
Changes to food labelling rules have shaken small- to medium-sized food and drink businesses (SMEs), which fear being put out of business, a leading industry advisor has revealed.
Researchers in Germany are working on a 3D-printed food for elderly people with chewing and swallowing problems, which looks and tastes like ‘real food’.
Dutch supplier Barentz has opened an office in Johannesburg, South Africa, as it builds its presence in the 1bn populated sub-Sahara in food and nutrition, pharmaceuticals, personal care and animal nutrition.
Leatherhead Food Research has created a new leadership team in a bid to increase its support for the food industry and add investment in resources and customer communications.
Canadean asked 2000 UK consumers whether they would be willing to eat on bugs. 803 of them said they would try insects of which 127 said they would be interested in eating them regularly.
Dietary and health supplement manufacturers in India will be breathing a sigh of relief after a decision by the Bombay High Court to quash a controversial advisory by the country’s food regulator concerning prior product approvals.
Food manufacturers don’t understand the urgency of sustainability and need to act faster, but also communicate actions better with consumers, says the president of global NGO Food Tank.
The design and development of new foods should focus on human health, and particularly on a healthy gastro-intestinal tract, says Professor Vincenzo Fogliano.
The Institute of Food Science and Technology’s Jubilee conference offered something for everyone involved in food production and research and painted a multi-coloured picture of the industry.
Southern Isreal supplier, Algatechnologies, has launched a 20% astaxanthin oleoresin targeting food supplements, foods and beverages and cosmeceuticals.
Food firms must woo celebrity chefs and other ‘foodies’ more to help consumers understand the industry’s use of science, including biotechnology and nanotechnology, experts from the sector have argued.
Food Vision launches big debate on big three issues
An advisor on edible insects to the United Nations predicts that insects on your plate is inevitable, as forward thinking restaurants like D.O.M in Sao Paulo and Noma in Copenhagen are already experimenting with the critters as food.
As the clock counts down to the EU’s mandatory food labelling rule changes – due to be enforced on December 13 2014 – we chart reaction to the legislation in quotes from people responsible for making sense of the new rules.
The World Health Organisation (WHO) decision to grant NGO status to a malnutrition-battling business alliance raised eyebrows this week, so what do organisations have to do to gain and keep such a status?
Industry Voices: Nutri Nick talks confectionery nutrition
The confectionery industry will begin to move away from sugar to ‘healthier’ alternatives, according to a manufacturer of stevia-sweetened energy and confectionery bars.
Flexitarianism will be the next ‘mega trend’ leading to sales of vegetarian foods in the UK to grow by 10% by 2016, according to food trends agency The Food People.
A University of Adelaide researcher is seeking so-called “superfoodies” to participate in a study about the changing cultural perceptions of diet and health on Australian food production and consumption.
The labelling of nanotechnology and in food and agriculture will help to increase the ethical and wider societal acceptance of the technology, argue researchers.
Voluntary folic acid fortification of bread is sufficient but maximum limits should be set and the market carefully monitored, a public health expert says.
The food industry can easily restore the levels of health beneficial compounds in frozen broccoli by modifying its blanching and freezing processes, according to new research.
The World Health Organization’s (WHO) Codex Alimentarius Commission has adopted Nutrient Reference Values (NRVs) supported by international supplements trade group, IADSA.
Chewing gum has long been considered a potential appetite suppressant, but new research says there is no evidence it can control hunger and mint-flavored varieties may even deter people from healthy foods like fruit.
Omega-3 is the undisputed champion of the supplement and health food world. Yet its translation into everyday food products is slow and challenging because of the complex interactions that need to be tracked in a finished food, say experts.
The Global Alliance for Improved Nutrition (GAIN) has defended its work with the global food industry, saying it is a vital partner in nutrition-changing efforts in the developing world and does not represent a conflict of interest (COI).
If there’s one thing India doesn’t need, that’s more bureaucracy. As the saying goes, the British introduced it, then the Indians perfected it post-Independence. And even as the country celebrated its sixty-fourth Republic day last week, all the form-filling...
Industry must evolve away from traditional NPD processes if it is to succeed in developing new and innovative functional food products, warn researchers.
The quest to have food to survive a five-year mission to Mars is at least two decades away, but ‘we’ll get there’, says Dr Michele Perchonok, advanced food technology project scientist at NASA in Houston.
Japanese supplier Ajinomoto’s chilli extract has won European Union Novel Foods status at various levels in 22 foodstuffs including flavoured waters, meal replacements, baked goods and sugar-free gum.
A snack bar next to the Musée de Louvre in Paris will be the site of the first outlet selling products in edible packaging from WikiCell Designs, the company behind the concept.
