The UK syrup and spreads market is expected to grow by 22.5.% over the next three years, reaching $960mn by 2018 and owes its growth to older consumers, according to a new report from Canadean.
As 2014 draws to a close, let’s take a minute to look back and ask, how accurate was our forecast for the year? FoodNavigator looks back at its trend predictions for 2014.
Supermarket, restaurant and takeaway pizzas contain ‘shockingly high’ levels of salt, according to a product survey by pressure groups CASH (Consensus Action on Salt & Health) and WASH (World Action on Salt & Health).
Sugar, gluten-free foods, front-of-pack nutrition labelling, and the 'utter nonsense' behind popular diet claims were among the most popular subjects of the year on FoodNavigator.
Halving salt intake from 8 g to 4 g per day could significantly reduce the occurrence of headaches, according to a new study published in BMJ Open.
From spice to unusual flavour combinations, Canadean reveals its predictions of the biggest trends in food and drink in the year ahead.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
Food Information for Consumers (FIC) legislation should allow manufacturers to choose whether to label ingredient origins to avoid costly, complicated and unnecessary changes, say suppliers.
French flavour and fragrance firm Mane has acquired a majority stake in India-based Kancor Ingredients Limited, the companies have said.
Sponge-like porous starch could offer flavour delivery potential on an industrial scale, say researchers.
Sensient Colors has developed new purification technologies that it says eliminate undesirable flavours and odours in a range of natural colours.
The UK’s Department of Health should establish clear guidelines on potassium-based salt replacers and back down from its current recommendation for a complete ban, according to CASH (Consensus Action on Salt and Health) chair Graham MacGregor.
UK consumers prioritise reducing fat and sugar intake ahead of salt, according to a consumer survey conducted by Klinge Foods, the producer of LoSalt.
Many different approaches have been taken to reducing salt, from mineral-based salt replacers to gradual reduction to alter consumer preference – but some ignore salty flavour altogether.
Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?
Mandatory salt reduction may save more in healthcare costs than the current voluntary system, say the authors of a study published in Value in Health.
It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true is this notion?
Evolva - the Swiss ‘synthetic biology’ company developing stevia, vanillin, and other ingredients via microbial fermentation - is to acquire San Diego-based Allylix to create a “true powerhouse in yeast-based fermentation technologies”.
Portuguese microalgae supplier Allma has debuted cereal-based chlorella pieces as it drives the ingredient beyond food supplement aisles.
Salt reduction efforts around the world are making progress – but how has lower salt consumption affected health?