article
An analysis of EU regulation on nutrition and health claims
Luca Bucchini, Managing Director at Hylobates Consulting Srl, goes into detail regarding the regulation on botanicals in the EU following the 'REFIT process.'
List view / Grid view
Ingredients
article
Issue #3 2017 – Digital Version
In this issue: Nanotechnology; Food safety; Soft drinks sugar reduction; Agrifoods; New consumer eating habits; Allergens; UK country profile; and much more...
article
Nutrition on the go – the trend of 2016
With people leading increasingly busy lives, the phenomenal growth of the snacks market in recent years hardly comes as a surprise: between 2010 and 2015 it grew by 17.4% to $145bn, according to Euromonitor. Coupled with the focus on more exercise and better nutrition and it’s also no surprise that…
article
Unpacking product advertising and the ‘natural’ claim
Claiming ‘naturalness’ for food and beverages remains an unbroken trend. Nils Wolfgang Bings offers further comment on the issue.
article
Finding ways to fight the artificial with the plant-based trend
With the shift towards natural and plant-based ingredients, how do we as an industry, find ways to bring plant-derived ingredients into the mainstream?
news
Looking back at Vitafoods Europe 2017
Vitafoods Europe has enjoyed another record-breaking year, with visitor and exhibitor numbers both significantly up on 2016.
article
Gluten-free diets: fad or fact?
Gluten-free food is one of the fastest growing sectors in the food industry, and is showing no signs of stopping. Dr Shona Jacobsberg, Registrar in Endocrinology & General Internal Medicine, London asks, is it all just one big fad?
news
Using enticing food labelling to make vegetables more appealing
Does labelling carrots as "twisted citrus-glazed carrots" or green beans as "sweet sizzilin' green beans and crispy shallots" make them more enticing and increase vegetable consumption?
article
Allergen management in the food industry: it’s all about cross-contact and contamination prevention
Food allergies and other food sensitivities are individualistic adverse reactions to foods. The hazard may be defined as the inadvertent consumption of a food allergen by a sensitive individual. In this article François Bourdichon, Food Safety Consultant, and Bert Pöpping, FOCOS discuss true food allergies (reproducible adverse reactions to a…
news
Veggie and vegan products dominate at student food innovation competition final
Veggie and vegan products have dominated at the Ecotrophelia UK food innovation student competition final this year.
news
Receive recognition from your colleagues at the the International Food Contest
International Food Contest in Denmark is one of the few international exhibitions to present dairy products that are exclusively judged by industry professionals who objectively assess cheese, butter and consumable milk products.
news
NOAH: We need the government to safeguard the welfare of UK’s farm animals
NOAH has released its animal health manifesto ahead of the General Election on 8 June.
article
Too much sugar, too little imagination
The sugar issue is unavoidable at present no matter which continent you live in. Alex Murtough, Field & Marketing Manager at Oppo argues that the fight to reduce intake simply isn't working...
article
Exploring the ‘Natural’ claim in China: An overview and comparison with EU and US
Expert lawyers Nicola Aporti and Cesare Varallo explore the 'natural' claim in China: it's criteria, its differences between EU and US markets, and what might change moving forward.
