Europe

Naturalness is a key factor when choosing fruity gums and lollies, according to a survey of 5,000 people aged 18-65 in France, Germany, Italy,...

GEA Barr-Rosin is to supply Pepees in Poland with a turnkey potato starch drying system to meet the anticipated increase in production following the...

Finnish dairy producer, Valio, is selling its products to consumers in carton packaging made entirely from plant-based materials from Tetra Pak in Finland from...

University of Manchester researchers have led a study to define allergen levels in food that can trigger allergic reactions which will help to make...

When buying sugar the majority of hot drinks consumers are vastly motivated by price. To avoid a race to the bottom, manufacturers need to...

The Institute of Food Research has appointed Professor Ian Charles as its new director and to lead the program to develop the UK’s new...

Out of the 2,000 consumers in the UK who want to eat and drink more healthily in 2015, 65% plan to eat more fruit and...

The Institution of Chemical Engineers (IChemE) is urging coordinated action to reduce the amount of hidden water used in food and drink production –...

DSM and the University Medical Center Groningen (UMCG) will collaborate on new research to determine how nutrient status is connected to phenotypes. The project will...

While white flecks on sweets with a chocolate glaze are harmless, they are esthetically unappealing. More than just improper storage can diminish the glossy sheen. Researchers...