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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?

FoodNavigator predicts top industry drivers for 2015

It’s time to get out our crystal balls and predict the hottest trends in the European food and drink sector for the year ahead. What’s in store for 2015?

Is low GI too complicated for consumers?

As pressure on the food industry to reduce sugar in products increases, is the science behind that reduction getting lost?

Looking back on 2014: How did we do with last year’s predictions?

As 2014 draws to a close, let’s take a minute to look back and ask, how accurate was our forecast for the year? FoodNavigator looks back at its trend predictions...

1 pizza could equal 7 Big Macs’ worth of salt, says CASH

Supermarket, restaurant and takeaway pizzas contain ‘shockingly high’ levels of salt, according to a product survey by pressure groups CASH (Consensus Action on Salt & Health) and WASH (World Action...

From industry to authority: Abbott Nutrition regulation director new FSAI chief

Dr Pamela Byrne, currently director of regulatory policy and intelligence for firm Abbott Nutrition, is to become the new chief executive for the Food Safety Authority of Ireland (FSAI).

No clear benefit of low GI diet for heart health, say 'surprised' researchers

Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.

Federation of Bakers: 2015 will be a fight back on carbs

The UK will publish an extensive report on the role of carbohydrates in the diet next year, presenting opportunities for bread makers to fight back against carb-bashing, says the Federation...

Sugary drinks tax slammed by nutritionist

Renewed calls to attack health problems by taxing sugary drinks have been slammed by a leading nutritionist, who claims cutting portion sizes and sugar content and tackling irresponsible retail promotions...

UK campaigners suggest London soda tax

A suggested 20 pence per litre tax on sugary drinks in London would benefit health and save up to £39 million in healthcare, say campaigners. 

FoodNavigator's top 10 articles of 2014

Sugar, gluten-free foods, front-of-pack nutrition labelling, and the 'utter nonsense' behind popular diet claims were among the most popular subjects of the year on FoodNavigator. 

Study: Cutting salt could reduce headaches

Halving salt intake from 8 g to 4 g per day could significantly reduce the occurrence of headaches, according to a new study published in BMJ Open.

Dietitians ‘ambivalent’ about recommending low-calorie sweeteners

Not all dietitians recommend the use of low-calorie sweeteners in weight management, a study published in The European Journal of Public Health has found.

‘We have some good customers, but sweetener price is an issue’: Stevia Natura

The CEO of Stevia Natura tells us why the French company is winning with customers including one high-profile dairy-based drinks brand, but admits high ingredient quality carries a cost.

Food manufacturers could be ‘forced out’ of the obesity debate

Food and drink manufacturers must emphasise the role of exercise in reducing obesity or risk being sidelined in the debate and hit with stricter regulation, according to new research.

Is added sugar worse than salt for heart health?

Sugar in processed foods may have a larger impact on heart health than salt, argues a paper published in the journal Open Heart.

PREMIUM WATERS 2014, ZENITH INTERNATIONAL, DUBAI, DECEMBER 8-9

Agthia Group: Water faces challenge to dethrone CSDs as UAE’s ‘natural rehydrator’

Abu Dhabi-based food and beverage giant Agthia Group says the bottled waters industry faces a challenge to persuade UAE consumers to swop soft drinks for water as a ‘natural rehydrator’.

Comment

Naturally opposed? Balancing new technologies with consumer perceptions

New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.

Brain mechanism may explain glucose cravings

An enzyme in the brain called glucokinase may drive our desire for glucose-rich starchy and sugary foods, according to research in rats from Imperial College London.

SPECIAL EDITION 2014, BEVERAGE SWEETENER INNOVATION

Stevia sweetness + new health benefits: Mintel analyst sees future potential

Mintel says the presence of nutritionally beneficial compounds could see stevia-based sweeteners of the future that combine functional benefits as well as calorie-free sweetness.

SPECIAL EDITION 2014, BEVERAGE SWEETENER INNOVATION

PureCircle claims ‘huge step forward’ with first category specific stevia launch for dairy

PureCircle has launched a new stevia blend called Sigma-D to target non-fermented, sweetened dairy drinks and other dairy products in what it says is a breakthrough category specific launch.

SPECIAL EDITION 2014, BEVERAGE SWEETENER INNOVATION

BioVittoria CEO cites Zevia, claims a ‘lot of interest’ in monk fruit, stevia blends

David Thorrold, CEO of the world’s largest monk fruit extract supplier BioVittoria insists the sweetener can complement rival stevia to achieve a better-tasting product – as the experience of successful...

Rethinking fat: Global experts to separate fact from fiction

Researchers have questioned the received wisdom on dietary fat in recent years asking, is saturated fat actually good for us? Are unsaturated fats really as healthy as we thought? And...

Palm oil: Health and sustainability are linked in consumers’ minds

Palm oil is subject to several consumer concerns – its sustainability and health impacts in particular – but these need to be addressed together rather than separately, according to the...

Labour plans tougher food regulation

Labour is about to set out its plans for improving public health if elected next year and while tougher regulation can be expected, sugar and fat taxes will not be...

Commission defines food research priorities to 2050

Tailored diets, sustainability, integrated policy-making and consumer awareness of the link between food and health are the four research priority ideas identified in the European Commission’s (EC) foresight report.

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