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Sucrose vs. artificial sweeteners: examining energy intake & expenditure

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 ). 

DISPATCHES FROM VITAFOODS EUROPE 2014

‘Boring’ bread needs clever labeling and flavor excitement: Mintel

Packaged bread is typically boring and lifeless but clever labeling and flavor innovation should reinvigorate the category, says a Mintel analyst.

Demonisation of sweeteners must stop

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.

We have to do more to reduce waste as an industry, warns Leatherhead 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.

Can industry-backed academic inventions spur increased innovation?

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.

When it comes to NPD, is consumer 'liking' an overrated idea?

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.

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

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.

A sweet tooth is just as genetic as asthma, says researcher

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.   

Symrise wins battle for Diana Group with €1.3bn bid

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.

Promising growth forecast for Swiss biotech firm Evolva

Swiss-based biotech Evolva is on target to launch a raft of products over the next few years on the back of recent successes.

Back on track: Strong Q2 balances out natural colours loss for Chr. Hansen

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.

dispatches from ISA conference 2014

Simplicity, not science, rules sweetener coverage

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.

Raspberry ketones on sale without novel foods approval

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.

EFSA report outlines recommendations for improved food additives model

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.

Kids' preferences for sweet and salty foods are linked: Monell study

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.

Sweetener promise? Tequila plant compound backed for diabetic sweetener use and blood sugar benefits

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.

Curbing the sweet cravings: Clinical trial success for spinach extract leads to EFSA application

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.

Roses are red, violets are blue, and so is chocolate, says Barry Callebaut

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.

Acquisitions ahead for Symrise amid Diana bid rumours

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.

2017 packaged food and foodservice salt targets issued

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.

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