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On your radar > Sugar, salt and fat reduction
Sugar, salt and fat reduction
Less salt, low sugar, lower saturated fat – great aspirations, but it takes a lot of work to make a product that still tastes good. Although the industry has been making strides towards achieving reformulation targets, the big technical question remains: How low can you go?
Healthy hydrocolloids: Designing foods with a healthier structure
The ability to modify the micro- and macro-structure of food products using hydrocolloid science offers the food industry a plethora of opportunities to make healthier and better tasting foods, say...
Omega-3 sausages: German researchers develop method to tackle oxidation
Fraunhofer researchers in Germany have come up with a new method of adding omega-3 fatty acids to sausages, to allow German consumers to continue eating their favourite foods, but with...
UK children’s foods often higher in fat and sugar, study finds
A significant number of foods marketed to children in the UK are higher in fat and sugar than foods marketed to adults, suggests new research published in Public Health Nutrition....
The ‘health halo’ effect: Nutrition claims may lead to bigger portions
People tend to choose larger portions of foods when they are marketed as ‘healthy’, suggests new research led by a team from the University of Ulster in Northern Ireland.
Don’t dismiss industry encouragement of physical activity, says obesity expert
Food industry encouragement of physical activity in obesity prevention should be welcomed, according to an obesity expert who spoke at the European Congress on Obesity in the UK on Monday.
Denmark to scrap decades-old soft drink tax
Denmark has announced that it will abolish its soft drink tax as part of a raft of measures intended to create jobs and boost the economy.
Sugar-reduced cookies: Inulin shows potential, erythritol maybe not, says study
Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain....
Special edition: Sodium reduction - The road ahead
Sodium reduction: ‘Savory products across the board are struggling with sodium reduction’
Cost and the lack of a ‘silver bullet’ are still cited as an issue for reduced-sodium food, with savory products in general struggling with the challenge, but plenty of application-specific...
DISPATCHES FROM THE 2013 INNOBEV GLOBAL BEVERAGES CONGRESS, WARSAW, POLAND
‘Many people are trying to put chains on our freedom’: UNESDA president
New UNESDA president Dominique Reiniche, also president of Coca-Cola Europe, warns that opponents ‘trying to put chains on our freedom to innovate’ risk stifling the development of the European soft...
Is population-wide salt reduction necessary?
Despite decades of research and debate, there are still questions about the suitability of population-wide salt reduction. Can some people safely consume more salt than others?
WASH: Stealthy reduction still best – but all food needs clearer salt labelling
Salt content in foods should be clearly labelled to help consumers to choose low-salt options – but food makers should continue to embrace a ‘stealth health’ approach, according to international...
Special edition: Sodium reduction - The road ahead
Food manufacturers might have cut out 'hundreds of tons' of salt, but US sodium intakes have continued to rise steadily, reveals new study
Food manufacturers have spent a small fortune reformulating everything from bread to soup to reduce sodium in recent years, but new data suggests that US intakes have nevertheless continued to...
At-home taste tests may boost new product success, claim researchers
Dutch researchers have developed an at-home system for consumer testing of new food products, claiming it could be a more reliable way of predicting product success.
What’s next for salt reduction policy?
European salt reduction initiatives have come a long way over the past few years – but what’s working, and what are the next steps?
Stealth sodium reduction? Consumers are attracted to low sodium claims on foods, says new analysis
Advertising sodium reduction claims on food labels may increase a consumer’s purchasing intentions, says a new study from Canada that contradicts the industry strategy of ‘stealth’ sodium reduction.
Givaudan and AkzoNobel partner on salt reduction
AkzoNobel Salt Specialties has partnered with Givaudan to produce a one-to-one salt replacer for up to 40% salt reduction in processed meat.
WHO outlines variety of salt reduction strategies across Europe
The World Health Organisation (WHO) has released a new report outlining European salt reduction strategies – and while most countries are following EU guidelines, there are still big differences between policies.
Trans fat reduction policies are working to reduce consumption, says WHO
Policies aimed at reducing intake of trans fat are working to reduce consumption and are likely to have an effect on public health, the World Health Organisation (WHO) has said...
Red meat and heart disease: L-carnitine linked to increased risk
High intakes of red meat repeatedly have been linked to heart disease, but new research suggests that along with saturated fat and certain preservatives, l-carnitine is another red meat constituent...
Bill Gates: Food industry innovation crucial for health and food security
Our approach to food is ripe for reinvention – and the food industry is just at the beginning of what it can achieve through innovation, according to Microsoft mogul and...
Multiple emulsions backed for functional food development
Better use of multiple emulsion systems could help industry to develop better functional foods by reducing levels of fat, sugar and salt whilst also providing ways to incorporate bioactive compounds,...
Less salt and more potassium urged to cut heart disease and stroke risk
Food manufacturers should be encouraged not only to cut salt, but also to increase potassium levels in foods, according to new studies published in the British Medical Journal.
Researchers ask: What’s left to discover about trans fats?
Further research on artificial trans fat and heart health is not necessary, claim the authors of a new review – but there is a need for more research in several...
9TH INNOBEV GLOBAL BEVERAGES CONGRESS ADDRESSES KEY ISSUES
‘Health, Environment, Choice’ hold sway in soft drinks: Zenith International
Health, the environment and consumer choice are the three main issues facing today’s soft drinks industry, according to InnoBev Global Beverages Congress 2013 organizer Zenith International.
Sugary soda linked to 180,000 deaths globally each year
Sugar-sweetened sodas, sports drinks and fruit drinks may be associated with about 180,000 deaths around the world each year, according to research.
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