Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.
Prolonged consumption of a fructose rich diet does not lead to increases in blood pressure, according to the findings of a new systematic review of the evidence.
An algae-based flour targeted at fat reduction in foods, the first product to emerge from a joint venture between French food ingredients giant Roquette and Californian microalgae expert Solazyme, has just been released onto the European market.
A leading scientist has challenged the European Commission to reconsider its current targets aimed at cutting saturated fatty acids in foods upon the basis of the latest science.
Anyone who has spent any appreciable amount of time working in the food industry realises that the issue of ‘junk food’ marketing to children is a hydra that rears two heads for every one cut off.
A conference held today in Brussels will examine the issue of saturated fat in dairy products, where scientists and legislators will discuss how public health policies fit with the latest science, and EDA president Dr Joop Kleibeuker told DairyReporter.com...
Calls for increased taxation and tighter regulation of sugar, to bring it into line with alcohol and cigarettes, have been branded ineffective, flawed, and naive, by academic experts and industry in Europe.
A new study investigating a link between high salt intake and risk of gastric cancers could add to increasing pressure for industry-wide sodium reduction, researchers have said.
The European Commission said it strongly regrets the European Parliament’s decision yesterday to veto the ‘percentage less’ claims on foods, claiming its proposal, if backed, would have favoured industry efforts to reformulation.
The UK advertising watchdog has ruled in favour of breakfast cereal giant Kellogg’s in relation to a complaint that a TV advert for a cereal was misleading in relation to its nutritional content.
MEPs have rejected the revised nutrition claims list recently adopted by the European Commission, a move which could be detrimental for reformulation efforts in the food sector says a trade body.
The US-based Physicians Committee for Responsible Medicine (PCRM) has taken shock tactics to consumers by posting two huge billboards in New York warning of what it claims are the obesity-related dangers of eating cheese.
A Danish meat lobby group is suing the Danish government over the country’s recently introduced 'fat tax' on foods, claiming the levy fails to comply with EU legislation.
A UK expert claims that a suggested 10% tax on sugar-sweetened soft drinks in the UK would be an ineffective means of tackling a rising obesity epidemic, but that an industry-led end to ‘pricing parity’ between sugared and sugar-free soft drinks could...
Better defining the relationship between chemical structure and digestibility of under-used natural sugars could help industry to produce a new generation of “designer” sweeteners, say researchers.
Calorie consumption alone is responsible for increase in body fat, whilst protein intake may contribute to changes in energy expenditure, according to new research.
Consumption of ‘junk food diets’ containing high levels of trans fats may lead to brain shrinkage associated with Alzheimer’s, whilst consumption of foods high in vitamins may offer protection, says new research.
Early dietary exposure to foods containing added salt shapes a greater preference for salty tastes throughout infancy and childhood, suggests a new study.
Coca-Cola Enterprises (CCE) says it is focusing on the London 2012 Olympics to spur sales, but admits that any French soda tax could lead to retail price rises there of around 10 per cent.
In the first part of this exclusive interview, Beneo Group executive board member, Yves Servotte, explains how European Union health claim rules have informed strategic thinking at one of Europe’s biggest and most vocal ingredient vendors.
Leading members of the UK food industry have announced a partnership to fund and deliver a new comprehensive report on reformulation and sodium reduction methods.
There is an overriding trend within the world soft drinks market towards an overlap between categories, while economic unrest is expected to consolidate a trend towards cheaper products, according to Leatherhead Food Research.
In-depth understanding of how stevia works with different flavour systems, bulking agents, and other ingredients is required to optimise NPD or reformulation of existing food and drinks using the natural sweetener.
UK company Create Flavours has spent a year working on an in-house research project to develop a new fruit flavours range with increased acceptability in low-fat dairy products.
A diet high in fibre – but not necessarily one low in saturated fat or cholesterol – is associated with lower risks of heart disease and type-2 diabetes in teenagers, according to new findings.
Market analyst Euromonitor has produced a global weight management report that predicts an ongoing prevalence of reduced-calorie foods in the category but highlights conjugated linoleic acid (CLA) as a nutrient with a “key” role to play.
Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.
Commercial scale-up of a microalgae derived flour algae is expected to get underway in December this year, with anticipated market entry for set for 2012, claims Solazyme and Roquette.
The European Dairy Association (EDA) has hit out at Denmark's recently introduced tax on foods containing saturated fats, which it said raised 'considerable concerns' regarding its social and economic impact on the nation's population.
There is no one ‘golden bullet’ for fat functionality replacement in foods but understanding what fats do in a food system will help in the search for alternatives, claims a NIZO researcher.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
Acidic flavourings and preservatives added to sugar-free beverages and confectionery may pose a ‘dental health risk’ to consumers who believe such products don’t cause tooth decay.
Small molecules that modulate the human sweet taste receptor could help to provide zero-calorie foods and drinks that have "the true taste of sugar", say industry scientists.
A new salt enhancer claimed to help food manufacturers slash salt by 25- 35% without breaking the bank or compromising their clean-labels will be unveiled at the SupplySide West show in Las Vegas next week.
Irish government plans to introduce a 'sugar tax' on carbonated drinks could lead to widespread job losses within the Irish food and beverage industry and threaten the nation's economic recovery, Food and Drink Industry Ireland (FDII) has...
Hungarian snacks firm Chio Magyarország – owned by German giant Intersnack – has slammed the country’s new ‘chips tax’ for ruining its chance of winning funding for new popcorn and snacks lines.
The South African food processing industry is set to face regulatory action in a government bid to meet a 2020 target of salt reduction to less than 5g per day by per person.
Consumers of diet soft drinks risk the “rosy self-deception” that such products ‘cancel out’ excess calories consumed through food, while they could also encourage over-eating, Euromonitor International has suggested.
Consumers seeking a healthier alternative to sugar-coated chocolate sweets are willing to pay up to a 10 per cent premium for tooth-friendly variations of sweets and confectionery products, if they came to market, according to Beneo
The addition of savoury smells to foods helps to mask the taste of sodium replacers such as potassium chloride, according new research from Unilever scientists.
