The globe’s two biggest food firms, Nestlé and Kraft, have launched internal investigations after a Greenpeace report claimed both purchase palm oil from Indonesian company PT Smart whose parent group Sinar Mas allegedly engages in widespread illegal...
Unilever has halted all purchases of palm oil from Indonesian company PT SMART after a Greenpeace report alleged that its parent group Sinar Mas is engaged in widespread illegal deforestation and peatland clearance in Indonesia.
Reducing meat and dairy consumption, eating fewer fatty and sugary foods, and wasting less food are the three changes to consumption habits that will have the biggest impact on making diets more sustainable, says a new report.
Danisco’s CEO talks of his optimism that a political agreement will be reached during the Copenhagen climate talks, and for subsequent rules and regulations to enable an even playing-field for competition globally.
The Finnish food safety body has concluded that trans fats are not a problem in margarines and spreads on the Finnish market, after examining products’ composition.
Ulrick and Short developed a new wheat-derived functional binder and emulsifier for use in economy sausages and burgers, enabling clean label claims at a lower price point.
The majority of food and beverage companies in the EU that can reformulate products to make them healthier have already done so, or are considering it, claims the CIAA.
Incorporating an apple skin powder, an under-utilised food-processing by-product, in bakery products could boost the fibre-content of the product, says new research.
In the second part of our special on cranberries, NutraIngredients looks at the supply for the berry, and asks ‘what issues are bogging down cranberry supply?’
Most grocery manufacturers have either maintained or increased their investment in sustainability during the recession a survey has found, indicating the importance it will play for businesses in the coming decade.
Sausages are a suitable carried for lutein, the carotenoid linked to eye health benefits, says a new study which reports higher lutein uptake than from vegetables.
Irish consumers find GDAs to be a useful tool for judging foods’ nutritional value, but a scheme combining GDA info with colour-coding is not popular, indicates a new FSAI survey.
Two food industry executives discuss the importance of people, planet and profits, the need to keep and eye on energy use and emissions, and how to ensure long term security of food supply.
Nutritional info should be given per portion not just per 100g, say new IGD guidelines to help food businesses provide consistent information on portion sizes.
A mixture of inulin and carrageenan may allow the formulation of low-fat custard formulations with a creamier texture than the full-fat versions, says a new study.
The EU food and drink industry is keen for a deal in Copenhagen next month as ongoing uncertainty over climate change policy would undermine its ability to invest profitably and innovate, says the CIAA.
Chocolate processors can boost their clean label and meet good for you indulgence trends with a new fresh fruit based ingredient range that is free from artificial additives, allergens and sugar and has a long shelf life, claims the Dutch supplier.
Developing a sustainability strategy makes sense for food ingredients companies to ensure security of supply, to leverage brand opportunity in innovations, and to realise returns on investment in agriculture, says an Oxfam expert.
A newly-formed distributor is offering a slate of fruit and nut ingredients that could provide technical functions in food applications to replace artificial additives or sweeteners.
There’s a perfect storm building for food prices. You don’t have to scan the horizon to see the signs; the clouds are developing all around us - at a faster rate than anyone expected.
Food and beverage manufacturers are driving sustainability in the supply chain, says an Oxfam specialist, but they face more risks in catering to demand for ethically-produced products than retailers.
Opportunities for low-sugar formulations could potentially reside in France with a new study showing eight out of ten French people consume a reduced sugar product at least once a week.
Consumer watchdog Which? is campaigning for strict rules on the sugar, salt and fat content in foods that appear to be healthy, following a study of foods commonly put in kids’ lunchboxes.
The new ADIs for three of the colours included in the Southampton study may mean restrictions on levels or the range of foods they are used in, says the UK’s FSA. Campaigners, meanwhile, are still calling for an outright ban.
The European Food Safety Authority has lowered the acceptable daily intake (ADI) for three of the notorious Southampton Six food colours, but none of the scientific reasons given are associated with hyperactivity.
A new study of pasta sauces has drawn attention to huge differences in salt levels per portion between products, and big gaps in information given on the labels.
An initiative to improve the agricultural, environmental and social aspects of sourcing cocoa from West Africa achieved has achieved a milestone, as the first beans have arrived in Europe for processing.
BASF is building the use of its nature identical lycopene by introducing a new cold-water dispersible version for use in beverages and food applications.
Rousselot has reorganised its gelatine offering to better illustrate the functionality of different forms of the ingredient and how they can be used to reformulate products along healthier lines.
Hydrosol has developed two new series of stabiliser solution for use in fermented dairy products, as starch is falling out of favour and clean labels are the order of the day.
A resource map outlining where and how much meat and fish – as well as it associated packaging – is wasted in the supply chain is to be developed in a bid to cut all three and save cash for industry players.
EFSA has given the first indication of the data it sees as necessary for approval of new flavourings, under the new regulation and common authorisation procedure that came into force this year.
Many Australian consumers are aware of the risk of high blood pressure due to excess salt intake, but a new study indicates that many have trouble interpreting labelling info that lists sodium, rather than salt.
Nestle and Marks & Spencer have this week made new pledges about their use of sustainable palm oil, with both ramping up to using only certified oil in products by 2015.
Meat and dairy substitutes could play a major role in cutting global emissions and present opportunities to food companies – but they need marketing investment to attract consumers, says a World Watch report.
Australia and New Zealand are to undertake a review of food labelling laws and policy to reduce the regulatory burden on food companies without compromising health and safety.
Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak health claim, indicates new research.
Plans to include food processors in Australia’s Carbon Pollution Reduction Scheme (CPRS) but with special support have been welcomed by the Australian Food and Grocery Council (AFGC).
Overcoming consumer barriers is key to encouraging more sustainable consumption – and stimulating innovation by businesses serving them, says a new report.
Consumers are prepared to pay more for foods that note health attributes on packs, and are becoming more aware and sophisticated in their attitudes to diet and food labelling, according to research from Tate & Lyle.
‘Hunger down 50 per cent this year’, ‘Malnutrition eradicated in Africa’. Alas, dream headlines not gracing any newspapers this World Food Day. But if we hope to read them one day, governments, industry – and yes, individuals – need to stop thinking of...
Gelita has developed a new gelatine product for fat reduction in ice cream which it claims gives a smoother, creamier mouthfeel than other low fat products on the market.
Symrise has reorganised its natural food colourings range and is now offering tailored advice to manufacturers that want to avoid artificial hues that will soon require off-putting warnings on labels.
UK-based Alexander Foods has entered into an agreement with Exquim S.A. to distribute its salt replacement product in Spain in what it says is its first step into the wider European market.
Quality and supply problems stand in the way of buying palm oil entirely from certified sustainable sources, according to Nutella manufacturer Ferrero.
Every company should be aiming at zero waste from their factory or production process, said speakers at the Sustainability Round Table – and better resource use can bring cost savings.
