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A rising Body Mass Index (BMI), which evaluates weight in relation to height, and an increasing body height is said to lead to a marked increase in global calorie requirements.
When testing 50 packaged foods from six Asian grocery stores in Melbourne, researchers from James Cook University found that 46 percent of them contained undeclared allergens.
A new report from Lloyd's Register has suggested that UK shoppers are concerned with sustainable and ethical sourcing, ingredient traceability and food safety, but are still highly cost-driven.
Consumers' mistrust of genetically modified organisms (GMOs), despite assurances from the scientific community and food experts, is said to be a growing concern for the food and beverage industry.
Taste and consumer friendliness ranked below naturalness for German citizens, but were the main focus for consumers in France and the UK, followed by value for money and naturalness.
Cindy Beeren, Consumer and Sensory Director at Leatherhead Food Research, said that these insights could underpin more focused product development as well as improvements in packaging and marketing activity.
Andrea Tolu explores the role of sugar in the clean label era, and hears from food technologist Raphaëlle O’Connor for her expert view...
A new study has revealed that even though there has been a decline in American children and teenagers consuming sugar-sweetened beverages, 61 percent of children still consume them on a typical day.
A global consortium, known as ‘the Whole Grain initiative’ has launched International Whole Grain Day to raise awareness of whole grain and increase whole grain intake worldwide.
Mondelēz International, an American multinational confectionery, food and beverage holding company, has announced the launch of its first-ever State of Snacking™ report, a global consumer trends study examining the evolving market of snacks.
As consumers become more health-conscious and the demand for ‘clean-label’ ingredients continues to rise, the food industry is racing to come up with novel technologies to make food safe from spoilage for longer time frames without compromising the quality or flavour of that food. Navneeta Kaul and Paula Hock look…