Regulating to mitigate lifestyle risks – including overconsumption of unhealthy food – can produce good results over a relatively short period of time at a reasonable cost, according to World Health Organization programme manager Joao Breda.
Product innovation and quality is a stronger priority for industry than sustainability and efficiency when considering new technology investments, Leatherhead finds.
Millions of Europeans are still at increased risk of heart disease due to consumption of artificial trans fatty acids, according to a new pan-European review published in BMJ Open.
Ingredients firm AB Mauri has a patented technology for reduced-fat tortillas that opens up opportunities in a vastly untapped market sector, a company director said.
Diabetes Ireland has called on food manufacturers to stop using the term ‘diabetic’ or ‘suitable for diabetics’ on product packaging, saying that such claims could mislead consumers.
Europe is the most active region in the world for low salt product innovation – with the Netherlands leading the pack – although food manufacturers globally are using the claim less often on new products, according to market research organisation Mintel.
Artificially and sugar-sweetened drinks may be linked to preterm child birth, according to Scandinavian researchers who have conducted a controversial new study.
Confectionery giant Mars is set to launch a slimmer sister to its trademark Mars bar in the UK later this month, with a new caramel only version containing 20% less calories due to hit the shelves.
Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.
Healthy food should be made cheaper and a ‘fat tax’ should not be treated simplistically in Israel, the head of the public health lobby in Israel’s parliament has told FoodNavigator.
An unprecedented level of joint planning, innovation, and action between academia, governments, civil society and the food industry is required to battle the ‘double crisis’ that world hunger and high obesity rates are causing, warn researchers.
A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.
Population level strategies – including taxation and regulation of advertising – could cut cardiovascular related deaths in Europe by half, according to a new position paper from the European Society of Cardiology (ESC).
Lrbeva Nutrition has launched an online nutritional profiling tool for the food industry that also highlights any nutrition claims that assessed products can make.
Trade groups have hit back at critics of their view that the UK food industry is reaching the limits of salt reduction, following a report published today on the topic.
The Danish government is considering reversing its decision to impose a tax on saturated fat in food and may also abandon plans to introduce a similar sugar tax.
We've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly? And what role did sugar - and specifically high fructose corn syrup - have to play?
Increased regulation of the food industry is needed to protect ‘the public good’ and help win the global battle against obesity, according to one obesity policy expert.
A newly developed ‘nutritional pizza’ should spur industry into action to create ready-meals that offer real nutritional value, according to the co-creator of the new product.
DG Sanco has reignited the nutrient profiling debate by initiating a consultation with other parts of the European Commission to test support for it to set nutrient profiles under health claims legislation.
FrieslandCampina Kievit has launched a sweet creamer concept that can replace more than 40% of sugar in instant beverages and cut costs for manufacturers.
A new review of the scientific evidence suggests that fructose may not be as bad as some research has suggested, and may even provide some health benefits.
Rousselot’s new ‘expertise’ centre in Gent, Belgium will tackle customer demand for healthy reformulation of products and new textures, according to the gelatine and collagen peptides firm.
Israel's beverage behemoth Gan Shmuel Group claims it has developed low sugar pure juices that contain no added ingredients and are undiluted, yet retain a natural, sweet taste.
A high salt diet may lead to increased damage to blood vessels in addition to high blood pressure, the two of which may act independently and synergistically to increase the risk of heart disease, say researchers.
Saturated milk fats commonly found in Western processed foods could be leading to changes in the gut ecosystem that result in higher risks of inflammatory bowel diseases, warn researchers.
Biotec firm Lycotec has developed an ingredient for chocolate and other fat-based foods that it claims can help consumers to manage their weight and reduce blood cholesterol.
Schemes to reduce fat in foods may lead to reductions in heart disease risks, but switching to low carbohydrate foods may lead to increased cholesterol levels and higher risks of heart disease, warn researchers.
Replacing some flour content with resistant starch (RS) in short-dough biscuits is a good way of balancing out the detrimental effects of fat replacement on texture, according to a study.
The link between sugary drinks and high blood pressure has been cast into doubt after new research revealed sweet drinks are associated with high blood pressure – regardless of whether they are sweetened with sugar or artificial agents.
What is the world's biggest carbonated beverage company doing in a European Union satiety research project? Why, collaborating to battle obesity of course…
Consumption of saturated fats may be associated with decreases in memory and reductions in brain functioning, and could lead to an increased risk of Alzheimer’s disease, according to new research in women.
In order to have any effect on population health, fat taxes must raise food prices by 20% and should be combined with subsidies on healthy foods, say UK-based experts. However industry leaders have branded the calls as ‘irresponsible.’
Industry efforts in salt reduction appear to be on trend with the health challenges of an ageing population, which this year is a priority issue for the World Health Organization.
Last week, Monika Kosinska, the secretary general of the European Public Health Alliance (EPHA), engaged industry in a debate about the worthiness and effectiveness of taxes on unhealthier foods to spur reformulation and healthier eating.
Dispatches from the 6th Nutrition & Lifestyle conference in Brussels
A 6-year project tackling obesity and other diet and physical activity-related health issues across the European Union has spawned 300 individual positive actions by government, commercial and other actors – and is not set to wind up until next year.
The Coca-Cola Company has confirmed to BeverageDaily.com that it has launched stevia-sweetened varieties of Sprite and Nestea in France with 30% less sugar – the first roll-out using its headline brands on a major market since European Commission (EC)...
Manipulating foods so that they smell stronger could be a way of helping industry fight obesity by encouraging consumers to take smaller bit sizes, suggests new research.
Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.
The Coca-Cola Company is striving to diversify its global packaging offer to reach as many consumers as possible, address health and affordability concerns and grow value sales.
Israeli company LycoRed said it has carried out focused research in the past six months to optimise a clean label and tomato-derived salt and MSG replacer, with industrial scale trials showing its effectiveness in a range of soup applications.
Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.
Flavour ingredients house Senomyx has hinted at PepsiCo’s interest in its work on developing an enhancer to reduce high fructose corn syrup (HFCS) levels in beverages and foods by up to 33%.
UK trade body Dairy UK has called on the nation’s government to do more to communicate the positive health benefits of dairy products, and warns that the current focus on reformulation risks ‘putting many consumers off eating dairy foods’.
