What made a practicing doctor give up medicine to create and supply a high-fibre flour? “I saw an opportunity to be infinitely more effective in preventing disease in the first place. Fibre is the only option to transform our staple comfort foods from...
Five new synthetic yeast chromosomes have been created could signal the advent of more nutritious food, less waste and improved processing efficiency, according to the team heading up the project.
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
Raisio chief executive officer Matti Rihko tells us he is moving onto a new venture later this year and was proud to have overseen Raisio’s transition from a challenged regional player into a “profitable international brandhouse” in his 10 years at the...
Wessanen has consolidated its position in Europe's sustainable, organic food market with the acquisition of Spanish firm Biogran. Does this mean the Dutch firm itself is looking increasingly attractive to investors?
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
Over half of all food products marketed to children on Spanish television make some kind of nutrition or health claim but many of these products are unhealthy, say researchers calling for nutrient profiles.
What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the expo floor at SIAL in Paris to find out.
Food and beverage start-ups that bring to market on-the-go snacks or beverages with a ‘free-from’ positioning have the best chance of success, whilst dairy concepts face the greatest risk of failure, finds new research.
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.
The Irish government has launched an ambitious national obesity plan which proposes a sugary drinks tax, maximum portion sizes, marketing restrictions and reformulation targets - but the lack of funding to implement the policy has led to criticism from...
Milk may significantly lower the release of polyphenols from almond skins during digestion, while consuming almond skins with food also has a significant effect on their release, according to a study.
Polish start-up Purella Food is on a mission to popularise chlorella and it's arming itself with a vast portfolio of ‘superfood’ products for the battle.
The use of leftover coffee grounds as an antioxidant dietary fibre is a low-cost value-added opportunity for an otherwise waste product, say Spanish researchers.
Eating muffins made with safflower oil may help individuals lose more weight and receive greater improvements in cardiovascular health, a study has determined.
Belvita owner Mondelēz International has said a UK study claiming breakfast biscuits may be “no healthier for you than a bowl of Kellogg’s Coco Pops” has ignored the full nutritional profile of its products.
A Finnish project is to investigate the main hurdles and opportunities for the edible insect industry by linking up input from multidisciplinary players from relevant sectors.
From 20th June, manufacturers will be able to claim a “lower blood glucose rise” when using non-digestible carbohydrates as sugar replacers, following the publication of a new article 13.5 claim in the EU Official Journal.
Obesity and overweight rates continue to rise across the globe and although no country has managed to reverse the trend to date, all agree action is required. Join us for a free online event on May 25 where key issues will be up for debate.
Olive oil phenol hydroxytyrosol has been shown to be highly bioavailable and to lower oxidised LDL (low density lipoprotein) levels when incorporated into biscuits, suggesting functional food applications could be on the horizon for this EFSA-backed polyphenol.
A survey of over 1,000 consumers in the UK and Spain has helped German ingredients giant BENEO join the dots between its EFSA-approved stool frequency health claim on paper and what consumers look for in digestive health on pack.
From snack bars to spreads, chocolate to cheese, the trend for raw ingredients in processed foods is spreading across Europe, says Mintel, as consumer attention goes beyond the ingredient list to look at clean-label processing methods.
The industry group behind the Dutch healthy eating label, known as the tick, has come under fire from a consumer watchdog which says it is confusing, biased and should be scrapped - but it has defended its label.
To date 75 countries globally have implemented mandatory fortification programmes for folic acid with the aim of preventing neural tube defects (NTDs) in babies. Yet despite growing calls from NGOs, health experts and researchers, the 28 EU member countries...
Dutch ingredients player Barentz International has partnered with Floridian biotech start-up Parabel USA to globally distribute ‘water lentil’-derived protein.
Members of European Parliament (MEPs) voted today to scrap nutrient profiles, a result that leaves consumer rights groups, public health campaigners and some industry players sorely disappointed.
Carritech Research has launched a crowdfunding campaign to expand commercial development and licensing of its Coldbake process, which enables snacks and biscuits to be produced at lower temperatures than traditional methods.
Inaugural meeting of micronutrients and health group
A UK member of parliament (MP) will lobby for folic acid strategies including supplementation and/or fortification of flour following the inaugural meeting of a parliamentary group on micronutrients and health.
Western Europeans are numero uno when it comes to per-capita protein consumption; bread is surprisingly the most popular protein medium; and protein has well and truly invaded the healthy snacking category.
The biofortification movement has succeeded in bringing the nutrition and agriculture communities under one roof – but there is more to be done to democratise the results of these efforts, says the director of international NGO HarvestPlus.
The re-emergence of the Victorian-era condition rickets in the UK has put the spotlight back on vitamin D intakes, and a recent advisory committee report will likely spur debate on the need for mandatory fortification.
Meiert Grootes, chairman of Europe’s biggest supplier of speciality baking products, has acquired a stake in a Malaysian-Australian biotech firm that earlier this year launched ingredients to produce the world’s first clean-label, low-GI “diabetic” white...
Vitamin D2 from UV-irradiated yeast maybe a cheaper and more ecological way to fortify bread but it shows poor bioavailability in humans, suggests EU-funded research.
Hard health endpoints, not just changes to microbiota, are needed to secure EU prebiotic health claims and bring fibre intakes up to recommended levels, according to European researchers.
Low prenatal folate levels may be associated with a smaller total brain volume and poorer language and visuo-spatial performance in children at six to eight years, research suggests.
The impact of obesity on cancer rates across the world – and how many cases could have been prevented – is made clear with an online data tool, launched by the International Agency for Research on Cancer (IARC) last month.
Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of the trends set to shape the global baked goods market in the coming 12 months.
NutraInterview: Dominique Speleers, Beneo executive board member
Dominique Speleers is a long-time Beneo man who has seen a lot in his 15 years with the European ingredients giant from back when it was Belgian inulin and chicory player Beneo-Orafti and now as a board member of the more European, more international,...
Rising demand for healthier and nutrition-rich products has been tipped to drive $600m growth in the global baking ingredients market in the next five years.
UBM says security and comfort of attendees is ‘paramount’; registrations up 6%
Around 32 of 1400 exhibiting companies (3%) have pulled out of the industry event Food Ingredients Europe (FiE) next week in Paris following the city’s fatal attacks, despite efforts from the organiser to up security.
!['This should be cheaper [than other fibre sources] because it is a very abundant by-product,' says researcher. ©iStock/TracyHebden](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/7/8/5/8/3268587-1-eng-GB/Leftover-coffee-grounds-Unlocking-6m-tonnes-of-unused-antioxidant-dietary-fibre.jpg)
