News & Analysis on Food & Beverage Development & Technology
Ahead of today's Tesco annual general meeting - which will analyse ten environmental and social pledges set out by its CEO in May - Friends of the Earth has accused the grocery chain of misleading shareholders and customers with empty promises.
A diet rich in low fat dairy could cut the risk of type-2 diabetes for women by over 20 per cent, says a new study from Harvard.
EFSA has launched an open consultation on the approach of its panel on GMOs in assessing hybrid genetically modified (GM) crops.
The UK government is coming under fire from the Conservative party for failing to have recommendations for a two-tier system of upper levels for vitamins and minerals heard by the EC.
International food giant Mitsui is to acquire fruit ingredient firm Hartog, in a move designed to strengthen its newly created ingredients division, it emerged last week.
'Great progress' has been made on the European Technology Platform's Food for Life programme, according to chairman Peter van Bladeren.
Troubled UK supermarket group Wm Morrison's could become the latest acquisition target for a private equity consortium, as the firm struggles to overcome last year's problematic takeover of rival grocer Safeway.
Dutch retailer Ahold has said it will sell 46 Tops supermarkets in the American state of Ohio, as falling sales continue to impact profits.
There is not enough evidence to say that certain foods can benefit children's ability to learn, says Britain's food safety watchdog, underlining the case against Dairy Crest's omega-3 milk adverts.
The US gluten-free market has soared in recent years, according to a new report, and is likely to receive another significant boost as the nation's mega food firms jump on the bandwagon after the FDA definition of 'gluten-free' is established in 2008.
Consumer trend focus
Consumers around the world all agree that health is their major concern, but purchase behavior varies widely in different countries, according to a global, top-line survey conducted in around 40 markets.
New technology has ramifications for food formulators as Japanese scientists are pioneering the use of functional near-infrared spectroscopy (fNIRS) to monitor brain responses to flavour.