Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

With specific nutritional needs and heightened sensitivity to marketing, children are the subject of dedicated product development and marketing strategies by food firms.
This special edition looks at the latest thinking on what juniors need, and how to convince them - and their parents - to give it a try.

Nestlé wants all of its children’s range to meet the ‘60/40+’ criteria by the end of 2014

Ten years after introducing the 60/40+ initiative Nestlé aims for all of its foods and beverages for children to comply with the initiative’s criteria. 

UN tightens regulation on lead in infant formula lead and arsenic in rice

The United Nation’s food standards body has adopted new maximum levels for lead in infant formula and arsenic in rice. 

EU pledge: Amica Chips and ICA Foods to stop ads to kids

Amica Chips and ICA Foods have pledged to stop advertising to under 12s and communication with primary schools unless asked as part of a voluntary EU scheme.

Children recognise ‘unhealthy’ food brands more than ‘healthy' ones, finds study

Young children are more likely to easily recognise unhealthy food brands than healthy ones, say researchers.

Checkout bans could kick confectionery while it's down: Euromonitor

The recent flurry of retail checkout confectionery bans, joined last month by retail giant Tesco, could hurt impulse-driven sales, but present high margin opportunities to supermarkets, according to Euromonitor analysts.

The good, the bad and the mascot: Kids’ advertising entrenches adult brand loyalty

Food brand mascots advertised to children can spark long-term brand loyalty and biases – a strategy that could be used to benefit public health but one that could also fuel public concern, warn researchers.

Bread and cereal highest contributors to children’s salt intake: Study

A professor of cardiovascular medicine has said industry must get their act together after his UK study found bread and cereal to collectively be the highest contributors to salt consumption among children.

What do the eco heretics mean for GM golden rice?

Dr Patrick Moore – Greenpeace founding member and GM defector – represents a fear that lurks in the heart of all ideologists: Am I on the right side of the fence? Am I the goodie or the baddie? 

BNF school nutrition report marks "room for improvement"

Although some progression has been made, there remains considerable room for improvement in the diets of British schoolchildren, according to a report from the British Nutrition Foundation.  

Regional differences: What have you got in your lunchbox?

Across most countries, sandwiches and fruit are popular in children's lunchboxes while the inclusion of chips, yoghurt and cheese snacks varies considerably across regions, according to a consumer report by the Irish Food Board.

Kellogg in trouble over "distasteful tweet"

Kellogg has issued an apology for a “distasteful tweet” in which it promised to donate one breakfast to a vulnerable child for each retweet.

Preschool years key for teaching kids about healthy and unhealthy foods, say researchers

Research demonstrating that three-to-five-year-olds have an awareness of which foods are healthy, and which foods are not, suggests preschoolers should receive education about food and nutrition, say researchers.

Don't change our treats! Smaller portions better than reformulation for confectionery, says dietitian

Confectioners should reduce portion sizes rather than reformulate since indulgent treats help us enjoy our diets, says a dietitian. 

Infant food flop: Study finds nutritional faults in popular brands

The majority of infant weaning foods available in the UK do not provide the nutrient density and diversity of taste and texture needed in this formative stage and may encourage bad sweet tooth habits in the future, research has claimed.

The market for after school snacks is untapped, says Mintel

UK food makers have been focused on the lunchbox trend but have failed to notice a gaping hole full of promise – the after school snacking occasion, a Mintel analyst says.

The better the story, the bigger the serving! TV distracts us into snacking

Whether or not we are fully engrossed in a TV programme or video game's plot affects the amount we snack, research suggests.

Cereal bars: The sugary truth

Leading cereal bar brands are high in sugar, saturated fats and calories, with one product containing more sugar than a small can of Coke, finds new research.

Unfair ‘junk food’ label risks making dog’s dinner of industry

Anyone who has spent any appreciable amount of time working in the food industry realises that the issue of ‘junk food’ marketing to children is a hydra that rears two heads for every one cut off.

Kids’ TV food commercials down, but cross-promotions soar

Cross-promotions on food packaging targeted at children increased by 78 percent between 2006 and 2008, according to a study from Yale’s Rudd Center for Food Policy.

Kids’ food trends in the spotlight

Some major trends in children’s eating habits could change as the economy recovers – but foods marketed as natural and healthful are here to stay, according to a senior analyst at Mintel.

How characters can help children eat healthily

From Disney to Tony the Tiger, consumer groups have been campaigning hard to break the links between childhood icons and unhealthy foods. But furry friends and super-heroes are now putting in more of an appearance on healthy products.

Giving children the best nutritional start

With childhood obesity rates apparently sky rocketing around the world, celebrity chefs redesigning school meals, and international initiatives to influence what our children eat, now is an interesting time for child nutrition.

Sodium is an essential nutient, but health experts are sounding a warning that many of us consume too much. Whether we realise it, or whether it's 'hidden' in packaged and processed foods, we'd do well to take stock of our salt intake. This special edition marks Salt Awareness Week 2010.

Smokers consuming too much sodium may have greater rheumatoid arthritis risk: Study

Smokers who consume high amounts of sodium may have an increased risk of rheumatoid arthritis (RA), according to a Swedish study.

Bread and cereal highest contributors to children’s salt intake: Study

A professor of cardiovascular medicine has said industry must get their act together after his UK study found bread and cereal to collectively be the highest contributors to salt consumption among children.

Sweet tooth Scots: Scotland has poorest diet in UK

According to new government research Scottish people consume more fizzy drinks and sweets and eat less fruit and vegetables when compared to the UK average.

Trans fat crackdown prompts test launch

PerkinElmer has developed a lightning-fast trans fat analysis test in response to the recent global crackdown on trans fat in food.

Reducing sodium needs increased knowledge: Review

A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.

‘Cost-saving’ dairy bulking agent for chocolate and bakery to go global

Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.

Clean-label salt enhancer could help slash sodium by 35% and counter bitterness of KCl

A new salt enhancer claimed to help food manufacturers slash salt by 25- 35% without breaking the bank or compromising their clean-labels will be unveiled at the SupplySide West show in Las Vegas next week.

Hungarian ‘chips tax’ wrecks Intersnack investment

Hungarian snacks firm Chio Magyarország – owned by German giant Intersnack – has slammed the country’s new ‘chips tax’ for ruining its chance of winning funding for new popcorn and snacks lines.

LycoRed’s tomato concentrate claims to tackle salt and cost concerns

LycoRed has just released a natural tomato concentrate that it says can help limit the use of more costly ingredients in a wide range of foods, whilst still enhancing the flavour.

Study finds answer lies in glutamate for tastier low salt soups

Calcium di-glutamate (CDG) could be used make soups with reduced salt levels more palatable, claims new research.

Salt campaign group welcomes responsibility deal

Consensus Action on Salt & Health (CASH), a leading UK health group which campaigns for reduced levels of salt in processed foods has welcomed the targets announced in the Public Health Responsibility Deal for food, published by health secretary Andrew Lansley this morning.

Reformulate, but forget food safety at your peril…

With food manufacturers busy reformulating or developing products to cut ‘nasties’ such as salt and sugar, Leatherhead Food Research has warned that associated food safety issues should not be an afterthought.

Cheap frozen pizzas win out for health-conscious consumers

Deep pan, stuffed crust or frozen supermarket pizzas – particularly budget options – may be a healthier alternative to thin-based or fresh varieties for health-conscious consumers, according to consumer watchdog Which?

Study suggests genetic mechanisms for blood pressure and salt intake

Blood pressure responses to high and low salt intakes may share similar genetic control mechanisms, according to a new study published in the Journal of Human Hypertension.

Italy targets salt reduction to counter high intakes

A salt strategy to involve collaboration with food manufacturers is underway in Italy, as evidence mounts that men are consuming levels above current recommendations.

Spider and snake enzymes could deliver healthy food

Danisco is starting a new four-year research project to investigate potential uses of enzymes produced by spiders, snakes and carnivorous plants as processing aids for food and other industrial uses.

No bitter battle over salt science

Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals that are essential to human life, the voice of caution must not be drowned out.

Sea salt rises on wave of premium tasting

In the fourth part of our series on salt reduction, we look at the rise of sea salt-flavoured products, predominantly in the snack-food area.

Kellogg calls for industry wide engagement on salt reduction

Pressure to ensure customer taste preferences are continually met for leading breakfast cereal brands is a hindrance to achieving minimal salt levels, and an sector wide push is required to achieve this objective, claims Kellogg.

Moderate salt cuts could save billions in healthcare costs

In the second part of our focus on salt reduction, we look at startling new data from the US that suggests a modest nationwide reduction in salt intake could save about $24 billion in healthcare costs a year.

Science: Salt reduction benefits beyond the heart

In the first part of our series on salt reduction, FoodNavigator looks at the potential health benefits of salt reduction beyond heart health.

Can't wait for Monday morning, or been watching the clock all afternoon? The economic doldrums have taken their toll on the job market, but there are many ways to give your career a revamp. In this special edition we look at what jobs are out there right now, and how to meet the training needs of professionals. And how does your wage packet compare to the industry's top earners?

SOFHT launches student award

The Society of Food Hygiene and Technology (SOFHT) has launched its 2014 Student Award to encourage students to choose a career in the food industry.

Microbiological skills gap ‘concerning’, says Campden BRI

Campden BRI has warned of a microbiological skills gap in newly qualified and established microbiologists based on member feedback.

Hovis strike sheds light on zero-hours contract uncertainty

A Hovis bakery strike has shed light on the practice of zero-hours contracts, whereby workers are “on-call” as opposed to having fixed hours and must take work when they are offered it.

Getting a taste of flavor chemistry

From nature to the laboratory to supermarket shelves, FoodNavigator-USA takes a journey behind the scenes of flavor development. IFF flavorist Rich Dandrea tells us about his 20-year career in the industry.

Why is a risk worth taking...? Leading Unilever R&D expert reveals all

FoodNavigator launches a new series - Monthly Career Insider - whereby we profile leading industry lights, asking them how they got to where they are, their key insights into the sector and advice they can impart for anyone wanting to move into their particular field.

Buoyant jobs market driven by Europe-wide demand for skills

The jobs market in the food and drink industry is extremely buoyant, with skills shortages and growing demand set to push up salaries across the board.

Time for a change? More food jobs around now

The UK food job market has seen an upturn in recent months, according to a recruitment expert, and it’s no longer a buyers market for those in the hiring seat. But for mainland Europe, recovery is still to come.

What CEOs earn in the big food firms looks at the wages of CEOs at six major US food companies, using interactive charts to explore their basic salary and incentives in 2008.

Sore lack of skills in Welsh food sector, report

A training academy for food and drink manufacturing in Wales is planned to combat an urgent skills shortage in the country.

Food is not just production, industry tells career-seekers

The UK food and drink sector is getting creative about its efforts to redress the shortage of engineers, scientists and technologists – including opening eyes to the range of careers on offer and training initiatives.

People really are food companies’ greatest asset

Thousands of food companies make and sell products; why do some become so much more successful than others? Is it luck, or is it better people? Dr Michael Lee of CPL Executive Search says individuals make all the difference – and firms need to use the right methods to hire senior executives with a specific set of skills.