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A worrying number of products have been found to contain contaminants. As the popularity of ‘clean label’ rises among consumers, Clean Label Project is on a mission to bring transparency to consumer product labelling. Jaclyn Bowen, Executive Director of the project, explains how.
A new method for detecting rye in food could help manufacturers meet regulatory requirements for 'gluten-free' claims on foods.
A recent survey has shown that consumers think very positively about protein. However, as Mike Hughes explains, it is important to not overestimate the extent that consumers monitor their protein intake...
A new survey by Action on Salt has found that one in four savoury picnic foods are dangerously high in salt.
Researchers are calling for government guidelines on food labelling to be amended after finding many misinterpret the information.
Breakfast is said to be the most important meal of the day, but what if you're too busy to cook a healthy and nutritious breakfast? That's where smart devices come in, as Clara Talens explains...
In an effort to understand how to help malnourished children, a new study has looked closer at foods which support children's gut microbiota, as Food Journalist Kayla Mathews explains...
The use of genome sequencing in the food industry will lead to the consistently reliable detection of salmonella, according to new research.
The popularity of Cannabidiol (CBD) has surged, not just in the food and beverage industry, but across many other sectors, due to consumer beliefs that it can help treat certain aliments and illnesses. But many are questioning these claims, suggesting further investigation over CBD’s effects and perceived benefits are required.
With so many countries changing their attitudes towards cannabis and many testing the properties of this diverse plant, it won’t be long until we see more cannabis-infused products on our shelves. Many global food and beverage manufacturers including Mondelez, Coca-Cola and Molson Cools are exploring the options of cannabinoids in…
Companies making processed foods with excessive calories should be taxed, says Action on Sugar and Action on Salt.
Ashley Pollock, Senior Innovation Consultant at Ayming, looks at the trend for a more health-conscious approach to what we eat.
Snacking has traditionally been the sector where health priorities take a back seat, but new Government guidelines, specifically those recommending low fat snacks under 100 calories, has raised the bar. 'Better-for-you' snacks need to entice consumers in with their packaging and then over-deliver on taste.
New analysis shows the corn-based ingredients market is being driven by favourable supply-demand dynamics.
The increasing demand for dairy products has resulted in the growth of the dairy processing industry.
