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Edible insect potential hinges on identifying optimal diet, say researchers

If edible insects such as crickets are to deliver on their promise of providing a more environmentally-friendly source of protein, they may need to be put on a different diet,...

Health experts debate the role of exercise, food and marketing in the obesity epidemic

An editorial in an academic journal has reignited the debate over the extent to which a poor diet – and the marketing tactics employed by the food industry – is...

Which new food and beverage products had the highest purchase intent scores in March?

M+Ms Easter peanut butter eggs, Pillsbury Funfetti spring cake mix and Jif’s new creamy almond butter all garnered high marks in the latest shelf score ranking from Instantly, which measures...

Nestlé files all-natural heat resistant chocolate patent

Nestlé has filed a patent for heat-resistant chocolate made by adding fibre from sources such as wheat or citrus fruits.

Patent Watch

Quaker files patent on expandable microwave oatmeal pot

Quaker has developed a pot that can be expanded ahead of microwaving, improving convenience for consumers and saving shipping costs for manufacturers.

New products gallery: Califia Farms unveils almond milk Horchatas, Yoplait to launch Plenti, and Daiya Foods introduces dairy free cheesecake

From dairy-free cheesecakes from Daiya Foods to almond milk horchatas from Califia Farms, more cold-pressed innovation from Evolution Fresh and fresh breath chews from Hershey, this month’s gallery is packed...

Kraft to remove artificial colors & preservatives from Original Mac & Cheese in 2016

Kraft has unveiled plans to remove artificial preservatives and synthetic colors from its iconic Original Kraft Macaroni & Cheese in the U.S. starting January 2016. Meanwhile, Kraft Dinner Original in Canada will...

Isomalt protects vitamin C status of baked apple snacks, finds study

Isomalt can be used to protect the ascorbic acid content of apple snacks during baking, say researchers.

Lentein has more essential and branch chain amino acids than any other plant protein

Could the water lentil be the next big thing in plant-based protein?

A new form of non-GMO plant-based protein boasting an amino acid profile comparable to whey, plus high levels of calcium and other nutrients, is now available in commercial quantities from...

Report and industry clash over artificial sweeteners' role in childhood obesity

A new research report has said that artificial sweeteners may not help reduce obesity in children – a claim that the industry has dismissed.

Moody microbes? Gut bacteria found to play key role in serotonin production

Our gut microbiota may play a vital role in driving our mood by regulating the production of serotonin in the intestines and blood, say researchers.

Surging interest in edible insects prompts safety review

A pan-European list outlining the pros and cons of different insect species, their nutritional content and environmental impact is needed says ANSES.

Joint compliance with WHO sodium and potassium goals is ‘close to zero’, reveals study

Analysis of dietary intake data* in the USA, Mexico, the UK and France has revealed that meeting World Health Organization (WHO) targets for potassium and sodium - but at the...

EWG calls on food manufacturers to stop using the preservative propyl paraben

The Environmental Working Group (EWG) has launched a social media campaign and online petition calling on food manufacturers to stop using the preservative propyl paraben.

“Bamboo Water can reach the amazing eco and health conscious movement on our planet”

Not just for pandas: Could Bamboo Water be the next ‘superdrink’?

Bamboo Water could harness the neglected nutritional properties of bamboo leaves to create a drink that is both healthy and ecologically sustainable, says the co-founder of Bamboo Beverages. 

60-second interview: Lisa Andrews, research & development assistant, Wixon

Edible insects in focus: What is cricket flour like to work with?

Edible insects - crickets in particular – have picked up a lot of positive PR lately as firms look for alternative sources of protein. But what is cricket flour like...

Looking into the food future at Food Vision 2015

Is personalised nutrition about to go public in a big way?

Nutrigenomics – the idea of optimising nutrition via individualised and/or pooled genetic data – is one that has long promised to revolutionise how we eat – not to mention keeping...

Who is responsible for battling the big issues in food?

From obesity to malnutrition and water scarcity, the world is facing an ever-growing number of food-related problems. But how responsible is the food industry for fighting back against these issues?

Large firms fight back as small companies steal market share, research shows

Large food and beverage companies are starting to fight back with mixed success against the smaller, more nimble companies that continue to steal market share, according to market analysts. 

Chocolate sales slow in face of rising costs, competition and health concerns, Mintel data shows

Rising health concerns, commodity costs and competition are restraining sales of chocolate in the U.S. that until 2014 were growing strongly, according to market research from Mintel. 

Nestlé files patent for cocoa extract allergy treatment

Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.

Olive oil polyphenol backed for selective anti-cancer potential

A phenolic compound known as oleocanthal can selectively kill cancerous cells while leaving healthy cells intact, say researchers, who suggest their novel findings may explain why olive oil is linked...

Taste beyond the tongue: How do other senses influence flavour?

Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according...

Anuga FoodTec 2015 review

Avure: We are working on avenues for HPP not even being thought about today

Avure Technologies is working on new avenues for high pressure processing (HPP) that are ‘not even being thought above today’, according to its CEO.

Can cultural differences affect consumer understanding of food labels?

Country-specific differences could influence consumers’ understanding of nutritional information on food products, researchers have said.