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Food technology innovators worldwide are busy creating potential solutions to tomorrow’s food supply challenges. The FutureFood 2050 series, an initiative supported by the Institute of Food Technologists (IFT), takes a look at the work of Carole Tonello, an industrial researcher working on high pressure processing...
Sir Fazle Hasan Abed, the founder of Brac, the largest non-governmental organisation on the planet, has been awarded the 2015 World Food prize for...
The human default response to gluten is to treat it as the harmless protein it is — to not respond. So the real mystery of coeliac disease is what breaks that tolerance, and whatever that agent is, why has it become...
Are you a “carb craver” or “chocaholic”? We often use language associated with addiction to describe our relationships with food. But is it really possible to be addicted to certain types of food?
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The general philosophy in the United States seems to be "bigger is better". And over the past several decades, Americans have supersized sodas, refrigerators, food portions and themselves.
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Several bakeries and institutes across the EU are testing a novel proofing system that can slash energy consumption and improve bread quality using ultrasound generated water droplets instead of steam.
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PepsiCo SA has introduced a bigger, bolder, thicker version of the popular tortilla-style corn chip range with the launch of Doritos JACKED.
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Euromonitor International’s new global cheese research provides the latest insight on how the cheese industry is expected to perform in 2015 and identifies the key prospects through to 2020.
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Danish ingredients firm Chr Hansen reports it has devised technology to produce carmine through fermentation, meaning a cheaper, vegetarian, halaal and kosher version of the natural red colouring could be just a few years from commercial application.
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Oreos are getting a skinny new look, and its maker, Mondelez International, says the new cookie is a "sophisticated" snack for grown-ups that isn't meant to be twisted or dunked.
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One of Norway's biggest food groups, Orkla, has signed a licensing agreement with LiquiGlide to use its slippery coating for mayonnaise products in the Nordics, Germany, Benelux and the Baltics.
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Stafford's has redesigned its packaging to integrate its heritage with modern design - and the end result is striking.
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Clean label has moved beyond being a trend and is now regarded as standard in the food industry. Consumers are demanding shorter and more recognisable ingredients lists and manufacturers are responding by increasingly highlighting the naturalness and origins of their products, reports Innova Market Insights.
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Winners of the 2015 DuPont Awards for Packaging Innovation have been announced - an event that's always noticed with interest by the global packaging world. 2015, says Du Pont, will be remembered as the year...
Italian chocolate group Ferrero has agreed to buy smaller UK rival, Thorntons, in the latest cross-border deal by the once acquisition-shy maker of Kinder candy and Nutella spread.
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Nestlé Purina PetCare brand Friskies has launched Pull ‘n Play, the world’s first tender edible strings for cats, in North America.
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Marks & Spencer (M&S) has announced all of its bread is to be made using yeast fortified with vitamin D.
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The "noughties" was very much the decade in which functional food rose to prominence. Subtle shifts in formulation and marketing began to emphasise what was added rather than reduced. Conventional wisdom is that consumers cannot get enough of fortification, but is that really the case,...
The iconic American Hershey milk chocolate bar is getting a makeover after 120 years. The confectionery giant is undergoing a multi-year plan to overhaul all of its products which will ultimately contain "simple and easy-to-understand" ingredients.
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A recent ruling by the Advertising Standards Authority (ASA) - largely SA consumers only point of effective redress despite the Consumper Protection Act - has uncovered another example of 'shrinkflation' so prevalent in the confectionery aisles.
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