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Danish Coop ramp up pressure on authorities to tackle toxic packaging
The supermarket chain aims to encourage the Folketing to introduce a ban on bisphenols and fluorinated substances.
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Clean Label
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Major companies lend their voices to call for standardised labelling
Kellogg, Walmart and Tesco representatives joined forces in New York to extol the virtues of an international labelling system.
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45% of consumers don’t believe ‘free from’ claims
45 per cent of consumers do not believe companies who claim their products are "free from," certain ingredients. This, and much more, was discovered by colouring experts GNT when they commissioned market research institute TNS to conduct a unique global survey examining the attitudes and behaviour of consumers toward the foods…
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Brazilian probe stalls meat processing
Forecasts for production of chicken in Brazil, the world's largest exporter of the meat, have fallen in the wake of an investigation into safety concerns.
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Food labelling: A natural opportunity to reducing sugar intake
The International Stevia Council offer an insight into how stevia might present a natural solution to the sugar intake problem and the role of food labelling in this.
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4 ways the baking industry can react to current consumer trends
22 February 2017 | By Mark Hughes, CEO Anderson Partners; Monica Ginsburg
It’s time to cash in on a growing consumer demand for health and transparency say Anderson Partners...
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Lifting the lid on the clean label trend
16 February 2017 | By Lindsey Bagley, BA, CSci, FIFST, Flavour Horizons
Clean label is no longer a trend - it is now the rule and accordingly New Food asks Lindsey Bagley, Flavour Horizons, to delve deeper into one of the industry's definitive trends...
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The top 10 food & beverage trends of 2017
How will the food and beverage industry shift in 2017? How will 2016, a year of surprises change consumer behaviour? How will retailers react? Read New Food's predictions here...
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Framework for product reformulation: The integration of four disciplines; Nutrition & health, Food technology, Legislation and Consumer perspective
18 August 2016 | By Fred van de Velde, Senior Researcher, HAS University of Applied Sciences and Group Principal Scientist of Texture Perception at NIZO Food Research, Annelies van Gunst, Lecturer, HAS University of Applied Sciences and Annet J.C. Roodenburg Associate Professor of Nutrition and Health, HAS University of Applied Sciences
This article describes the ‘framework for product reformulation’, which integrates four essential disciplines: Nutrition & health, Food technology, Legislation and Consumer perspective.
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Natural Colour? What does this really mean to the consumer? Part 3
9 August 2016 | By Guido de Jager
In Part 3 of his review of the global survey on colour, Guido de Jager discusses product labelling and opportunities available for industry...
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Natural Colour? What does this really mean to the consumer? Part 2
2 August 2016 | By Guido de Jager
In Part 2 of his review of the global survey on colour, Guido de Jager discusses consumer preference and consumer type...
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Natural Colour? What does this really mean to the consumer? Part 1
26 July 2016 | By Guido de Jager
In this three part series, Guido de Jager discusses the results of a global survey that revealed detailed insights into consumer behaviour and preferences for natural colours and flavours...
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Tate & Lyle to put on a clean show at this year’s IFT
11 July 2016 | By Victoria White, Digital Content Producer
Tate & Lyle is to showcase its clean label products at the upcoming Institute of Food Technologists (IFT) Annual Meeting and Food Expo in Chicago...
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The untapped demand for ancient wheat
27 June 2016 | By Victoria White, Digital Content Producer
Researchers have argued that the consumer demand for high-quality, healthy food specialties presents an opportunity to reintroduce ancient wheat varieties...
