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Health and nutritional ingredients

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Chilli sauce market heats up

The popularity of street food, increased willingness to try new flavours, and more sophisticated tastes have led to a sales spike for spicy chilli sauces, says Euromonitor International.

New head of Commission’s DG SANTE nutrition unit announced

Alexandra Nikolakopoulou has been announced as the new head of the European Commission’s DG SANTE unit for nutrition, food composition and information, stepping into the shoes of Basil Mathioudakis. 

BHF joins calls for caution on controversial back-to-the-80s fat study

The focus of a controversial review on randomised control trials ‘oversimplifies the difficult and complex task of developing evidence-based guidelines on nutrition’, the British Heart Foundation (BHF) has warned. 

Ingredion targets flexitarians with high-protein pulse flours

Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.

High altitude cooking boosts flavour, say Nestlé researchers

High altitude cooking could help preserve foods’ flavour, aroma, colour, moisture and nutritional value, according to a new study from Nestlé researchers.

Drinking wine could help you burn fat, say US researchers

Drinking wine could help people burn fat better, according to a study published in the Journal of Nutritional Biochemistry. 

Healthy diet linked to lower risk of chronic lung disease

A healthy diet that is higher in whole grains, polyunsaturated fats and nuts, and lower in red and processed meat, refined grains and sugary drinks, is associated with a lower risk of developing chronic lung disease, say researchers.

Is fat the sixth basic taste?

Should fat be recognised as one of our basic tastes, alongside sweet, sour, salty, bitter and umami? A new paper in the journal Flavour reviews the evidence.

News in brief

EFSA outlines priorities to 2017

The European Food Safety Authority (EFSA) has published its work programme objectives for the next three years, including opinions on acrylamide and caffeine due this year.

Valio develops 'softer and milder' kefir to suit Finnish consumer palate

Valio has introduced a “softer and milder” tasting kefir product that it says better suits the palate of the Finnish consumer. 

Measuring the immeasurable? The challenges of researching mood and nutrition

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.

Stricter standards and broader scope for Nordic Keyhole label

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.

Algae and plant protein potential limited by scale, says Mars agriculture chief

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.

300-strong ‘teenage nutrition & health’ cohort extended to 2017; diabetes-obesity insights sought

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.

Sugar intakes 'decreasing' or 'stable' globally, report finds

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.

Waitrose executive chef: ‘How do we get to a place where we are cooking and not manufacturing?’

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.

Oatmeal for breakfast may increase satiety and mean a lower calorie lunch

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.

Legal loopholes allowing ‘junk food’ ads to kids must be closed: British Heart Foundation

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).

Umami taste sensitivity linked to physical health in the elderly

There is a close relationship between a person’s perception of umami flavours and their appetite and physical health, according to new research.

Partnership to tap unexplored potential in seaweed extracts

French firm Eviagenics has partnered with Chilean seaweed specialist Gelymar to produce new and traditional seaweed-derived ingredients for the European market.

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