Equipping participants with micro-cameras would improve the accuracy of dietary intake assessments and strengthen confidence in results, researchers behind a pilot study have said.
Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.
New rules on novel food were finally voted in yesterday in a European Parliament plenary, while some confusion remains about the adoption of certain amendments.
Resistant glucan and hydrogenated resistant glucan with low digestibility may offer a promising new strategy against obesity-related diseases, Japanese research in rats has suggested.
An advertising campaign that focusses on the transformative nature of cooking insects is more effective than 'entomophagy education', says a US-based researcher.
People in Sweden fall into one of three dietary camps - a ‘healthy dietary’, ‘Swedish traditional’ or 'light-meal' pattern - a national dietary survey of 1740 adults has found.
The bulk sweetener lactitol can help people maintain ‘normal defecation’, the European Food Safety Authority (EFSA) has found in a new health claim opinion.
The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray.
Korean food giant Daeseng wants to enter the EU omega-3 market and has applied for novel foods approval for an algae-derived DHA (docosahexaenoic acid).
EFSA delivers long-awaited safety assessment despite data craters
The European Food Safety Authority (EFSA) has said insect pathogens potentially harmful to humans are most likely to come from rearing and processing not intrinsically associated with the insect itself – but huge gaps in data remain.
Evidence of the effectiveness of flour fortification for reducing the prevalence of anaemia is limited but reduction of low ferritin shows promise, according to a review of 13 national programmes.
Beneo’s isomaltulose ingredient is winning over endurance athletes with its steady carbohydrate energy supply, but what next for the ingredient, and what about reports of GI discomfort?
The UK’s Advertising Standards Authority (ASA) has rejected a complaint that a Weetabix ‘proper breakfast’ advert implied the product was good for overall health.
Synergy Flavours has launched a new flavour range for protein and weight loss supplements, designed to work with more protein types, and satisfy consumer demand for more variety.
Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be a delivery vehicle.
French botanicals leader Naturex has emphasised its ambition to be the “world leader in the specialty fruit & vegetable category” by launching an extract range targeting food supplements including gummies.
Arla Foods Ingredients is showcasing a new high-protein ingredient for cake mixes that the company hopes can take advantage of the 'snackification' trend.
Food is fun, says the self-described ‘serial optimist’ and ‘crowdfunding Jedi’ behind 500-calorie vegan ‘drinkable supermeal’ Ambronite. But not every eating occasion can be an epic, Mediterranean-style gathering fueled by wine and great conversation,...
US firm Hearthside Food Solutions will buy Dutch healthy bar producer VSI for a reported €108.5m, along with a new US factory for production of VSI’s products.
BakeryandSnacks, the leading global trade publication for manufacturers in the bakery, snacks and cereal is seeking a new editor to take it to the next level.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
Children who report eating more polyunsaturated fatty acids are leaner and have lower body fat percentages than those who consume higher amounts of saturated fats, say researchers.
A high energy intake from total fat, saturated fat and monounsaturated fat in middle and older age increases the risk of malnutrition ten years later, say Swedish researchers.
The Swedish Food Authority (NFA) will look at what 3,000 children eat and drink over two days as part of a study into the diets of the country's youth.
Competition remains fierce in cholesterol-lowering niche
Sales and profits were up in Q2 at Raisio, with CEO of the €500m Finnish agro-food player Matti Rihko content its re-housing of key brand Benecol was paying off.
Protein has been hot for some years and shows no sign of abating in the near future as diet trends flip in protein’s favour from largely discredited low-fat to lower-carb/higher-protein regimes and a broader health halo around various protein forms.
Two firms that generated a lot of buzz at the IFT show this year were Parabel and Hinoman, which are both selling brand new nutrient-packed ingredients from tiny aquatic plants. But do they have what it takes to give more established players in the plant-based...
A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French government study.
Consumers who are seeking to limit their exposure to gluten have another line of defense in a new product released by DSM. Called Tolerase G, the enzyme can serve to break down residual gluten in a meal before it can cause a reaction, the company said.
Mondelez has been backed by the Birmingham City Council (BCC) over slow energy claims made for its BelVita breakfast biscuits after they were challenged in the UK.
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.
"The vote was repeated electronically and the amendment was adopted"
The European Parliament’s Committee on Legal Affairs (JURI) voted to scrap nutrient profiles last month – contrary to what media and industry understood at the time.
We’ve all been there – reached for a high protein, fiber dense, fatty acid-rich snack as a healthier option. But did we all hit the gym that day to compensate? I certainly didn't…