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.
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.
Confectioners should reduce portion sizes rather than reformulate since indulgent treats help us enjoy our diets, says a dietitian.
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.
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.
Whether or not we are fully engrossed in a TV programme or video game's plot affects the amount we snack, research suggests.
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.
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.
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.
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.
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.
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.
PerkinElmer has developed a lightning-fast trans fat analysis test in response to the recent global crackdown on trans fat in food.
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.
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.
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 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 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.
Calcium di-glutamate (CDG) could be used make soups with reduced salt levels more palatable, claims new research.
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.
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.
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?
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.
A salt strategy to involve collaboration with food manufacturers is underway in Italy, as evidence mounts that men are consuming levels above current recommendations.
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.
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.
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.
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.
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.
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?
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.
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.
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.
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.
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.
NutraIngredients-USA.com looks at the wages of CEOs at six major US food companies, using interactive charts to explore their basic salary and incentives in 2008.
A training academy for food and drink manufacturing in Wales is planned to combat an urgent skills shortage in the country.
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.
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.