The steady climb in worldwide obesity rates is often dually attributed to an increasingly sedentary lifestyle and the energy content of modern diets, with a growing body of research linking increased sugar consumption with higher body weight (see here and here ).
Packaged bread is typically boring and lifeless but clever labeling and flavor innovation should reinvigorate the category, says a Mintel analyst.
The first soft drinks made with sweeteners to enjoy a promotional “healthy discount” could persuade more manufacturers to wean consumers off sugar, according to a nutrition expert.
Food manufacturers should leave no stone unturned as they search for ways to decrease waste and increase the value of manufacturing waste streams, says Steve Osborn of Leatherhead Food Research.
Industry-sponsored academic research leads to innovative patents and licenses, and may not skew science towards inventions that are less accessible and less useful to others, according to a new analysis.
Testing the consumer liking of a new product may be an overrated idea that ‘breeds mediocrity’ and means products fail to differentiate themselves against the competition, according to David Howlett of MMR Research.
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according to a new review.
About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.
German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.
Swiss-based biotech Evolva is on target to launch a raft of products over the next few years on the back of recent successes.
Ingredients giant Chr. Hansen has an unchanged outlook for full year, after a strong second quarter eased the woes created by the firm losing its biggest colours customer in Q4 last year.
The average consumer’s desire for simplicity and the average journalist’s desire for a good headline is driving public perception of sweeteners, according to participants of a debate in Brussels.
Novel foods such as raspberry ketones continue to be widely available for sale throughout the UK in weight loss products and dietary supplements, despite not being approved by the regulatory authorities, as the Food Standard Agency (FSA) has just confirmed they should be.
The European Food Safety Authority (EFSA) plans to revise the tool used to estimate food additive intakes on the back of stakeholder feedback and updates of food consumption in its Comprehensive Database.
Children who most prefer high levels of sweet tastes also most prefer high levels of salt taste, according to new research that suggests such a link may be behind high childhood consumption of sugar and salt.
A sweetener produced by isolating agavins from the tequila producing agave plant could offer blood sugar benefits to people with type 2 diabetes and offer weight loss hope to obese people, say researchers.
Swedish firm Greenleaf Medical AB is poised to lodge an article 13.5 health claims submission to EFSA for its weight management ingredient Appethyl, on the back of positive clinical trial results.
Barry Callebaut says chocolate makers can produce products in novel colors far easier with its new flower-shaped food colorant pellets compared to using high doses of powder and liquid dyes.
Symrise has recorded new highs in 2013, growing sales by 6% and EBITDA by 10%, while reports claim that the flavour and fragrance firm has made a bid for the Diana Group.
Updated salt targets for packaged foodstuffs are too soft on meat and cheese, a leading expert claims, as the Department of Health (DH) posts foodservice targets for the first time.