A small and preliminary study was hyped to claim that chocolate fights Alzheimer’s. Have you heard? Dark chocolate will do everything from boost your cognition to reduce your cardiovascular disease risk and even help you lose weight! Or so the chocolate science hype machine will tell you. Several months ago, we got to wondering how chocolate candy had earned such… Read more »
The global demand for chocolate is now showing recovery and leading suppliers are now forecasting stabilization of demand in the key markets worldwide.
A new study from researchers at the University of Sheffield has analysed the environmental impact of a loaf of bread.
Just how much do we pay for bread, dairy, eggs and maize? Details here:
Technavio has announced the top five leading vendors in their recent global gluten-free food market report until 2021. This research report also lists nine other prominent vendors that are expected to impact the market during the forecast period.
UK consumers look for snacks that contain natural ingredients and colours, according to new research, with many avoiding crisps or nuts with additive colours.
Global consumers are guided by product packaging in their buying behavior, not least in India. We reject products in plastic packaging and feel guilty when we throw away plastic water bottles. We worry about the amount of packaging consumed by society, and when shopping online we might consider having goods delivered in simple standard packaging instead of the original packaging if it makes them cheaper. These are the results of an international study by Innventia, Packaging 2020, carried out in association with Kairos Future.
A new food safety report released by the Conference Board of Canada says half or more of all cases of food-borne illnesses in Canada are picked up in restaurants or from other foodservice providers.
Health action group calls for salt levels to be reduced and for loaf labelling to be improved, especially by supermarket own brands
According to findings published in Food Research International, the emulsifiers cassava starch and sorghum may improve the crumb structure of the breads, leading to products with improved sensory attributes. The study taps into the growing trend for enhanced gluten-free foods, a rapidly growing market. According to a recent report from Packaged Facts, the gluten-free market has grown at an average… Read more »