Valio has introduced a “softer and milder” tasting kefir product that it says better suits the palate of the Finnish consumer.
Mood is often assessed in nutrition research but it is ‘hard to define’ and ‘inherently subjective’, according to the researchers behind a review of mood-measuring methodology.
Sweden’s National Food Association (NFA) has made changes to its Keyhole healthy eating label in light of new nutrition guidelines, meaning less salt, more wholemeal and a broader range of products that can bear the logo.
Lack of scalability still prevents algae and plant proteins from being used as major food sources, according to Mars chief agricultural officer Howard-Yana Shapiro.
A 300-person cohort assessing how youthful diet and lifestyle affects health via methods like amino acids, sugars and antioxidants measurement has been extended to 2017, with an aim to plug a gap in teenage data.
Dietary sugars intakes are decreasing or stable in most countries, according to a data review of ten European countries, Australia, New Zealand and the US.
No one wants their food to be ‘manufactured’ – and unsurprisingly that’s a challenge for those in the food manufacturing business, says Waitrose executive development chef Jonathan Moore.
Consumption of oatmeal, rather than ready-to-eat-cereal, at breakfast may result in greater feelings of fullness and lower calorie intake at lunch, especially in overweight people, says research backed by PepsiCo owned Quaker Oats.
There is an urgent need in the UK to close legal loopholes that allow the promotion of unhealthy foods and drinks to children online and on TV, according to the British Heart Foundation (BHF).
There is a close relationship between a person’s perception of umami flavours and their appetite and physical health, according to new research.
French firm Eviagenics has partnered with Chilean seaweed specialist Gelymar to produce new and traditional seaweed-derived ingredients for the European market.
By 2035 it is estimated that 8% of the global population will be classed as ‘pre-diabetic' – putting them at significantly higher risk of developing full type 2 diabetes. Such starling statistics are ticking bomb for healthcare costs, but could also be a huge opportunity for the industry to help in prevention.
We need a strong portfolio of voluntary and mandatory measures to tackle the huge burden of diet-related diseases, according to the chair of the UK Responsibility Deal food network.
Meeting demand for sustainable plant-based protein is set to be a key challenge for future food security, according to a new report.
Research investigating the effect of different dietary patterns on colorectal cancer risk has found that meat-based diets and those rich in sugar are associated with increased risks, while diets that are plant-based are linked to lower risks.
Consuming up to seven drinks a week could lower the risk of developing heart failure, according to a study published today in the European Heart Journal.
Swiss firm Evolva Holding and Cargill have signed an agreement to co-develop a “sustainable, customisable, and cost-effective fermentation production process” to produce new food and beverage ingredients.
The World Health Organisation has outlined potential strategies to reduce premature deaths from non-communicable diseases (NCDs), including junk food taxes and cutting salt intakes.
The European Union and Morocco have agreed measures to promote protected geographical indications (PGIs) and to encourage trade.
EFSA’s full low-calorie diet regime report – published this week – can help “tackle the societal challenge of obesity”, the EU’s specialist food trade group has said.
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