SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

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?

Study: UK dietary food guidelines could cut heart attack risk

Following the UK dietary guidelines could reduce the risk of heart attacks in middle-aged and older men and women by up to 30%=, say researchers.

Low salt food does not trigger compensation behaviour, says study

Reducing the salt content of food does not trigger compensation behaviours in consumers, research has found.

Is it worth buying nutrient-poor packaged fruit 'n' veg?

Fresh-cut fruit and veg are sold as an instant vitamin boost. But chlorine disinfection, refrigeration and up to three weeks on the shelf mean their vitamin content is often low...

Use price policies to promote healthier diets, says WHO

Price policies could encourage healthier diets, according to a new publication by the World Health Organisation (WHO) Europe.

Future of sugar industry ‘tricky’, says analyst

As sugar has become one of the most maligned ingredients within food, Euromonitor International research analyst Jack Skelly says the future may prove trickyfor manufacturers.

From soda bans to nutrient labelling: What really helps reduce obesity?

Trans-fat bans, and limiting the availability of sugary and fatty foods are the best ways to battle obesity, while nutrition information fails to deliver benefits, says a new review of...

Study rules out aspartame sensitivity

A double-blind study has found no evidence of aspartame sensitivity, reported by half of its participants.

Akuō founder: Innovation is just technical novelty unless consumers see value

Creating a successful new soft drink has more to do with connecting with consumers than its taste or nutritional profile, says co-founder of Akuō – Drink to Think Lukas von Grebmer.

Barentz reveals expansion plans after gaining added funds

On the back of a deal with a ‘strong’ equity partner, Barentz International will use the additional funds to accelerate growth in its key markets in Europe, India, China and Asia Pacific,...

UK government ‘not serious’ about improving nutrition, claims report

The British government has failed to tackle poor nutrition and diet, and should do more to take public health nutrition into consideration in every area of policy, says a report...

Reduce marketing of sugar-rich products, says WHO

The World Health Organisation has said that companies need to reduce the marketing of sugar-rich products if consumers are to slash their intake to 10% of daily calories.

Health benefit of sugary drinks tax is ‘a strong claim’, says academic

The Children’s Food Campaign claims a 20p tax on sugary drinks could have major positive impact on health but academics and industry say evidence is lacking.

The end of stevia’s natural reign – or the beginning of a new one?

By producing stevia through fermentation and solvent-based extraction the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products,...

The end of stevia’s natural reign – or the beginning of a new one?

By producing stevia through fermentation and solvent-based extraction the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products,...

The end of stevia’s natural reign – or the beginning of a new one?

By producing stevia through fermentation and solvent-based extraction the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products,...

Food companies should help people eat less, says food policy expert

The onus should not be on consumers to choose healthy foods but on companies to help reduce consumption, says Food Policy professor at City University London, Tim Lang.

Insights from the 13th Global Food Technology & Innovation Summit

Nutrition and sustainability are key to good innovation, says Nestlé R&D chief

Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.

EFSA backs erythritol for use in soft drinks

The European Food Safety Authority (EFSA) has said erythritol is safe for use in soft drinks at a maximum level of 1.6%, bringing the zero-calorie sweetener a step closer to...

Mintel highlights own-brand innovation gap for ‘better for you’ foods

Just 6.6% of new private label food and drink products carried a low, no, or reduced fat claim in the UK last year – while 45% of consumers said they...

Academics and industry clash over WHO sugar advice

Academics have welcomed the WHO’s recommendation to slash added sugar intake to 5-10% of calories – but the food industry has said it is misleading and based on weak evidence.

Stigmatising the obese may worsen consumption habits, say researchers

Attempting to tackle the obesity crisis through ‘negatively-focused’ tactics is ineffective, and may in fact worsen the situation, according to various researchers.

Nestlé slashes sugar level by 30% in Fitness cereal revamp

Nestlé said today it will relaunch fortified adult cereal Fitness in Europe this month, after reformulating the brand to cut sugar levels by 30%.

Children's food: Vitamins in sugary food 'misdirect' consumers

Manufacturers of children’s food need to appeal to both children’s taste preferences and parental concerns over nutrition - but is excessive sugar warping children's tastes?

Poor dietary habits could raise disease risk from childhood

Children aged 6 to 8 may already be at increased risk of cardiometabolic disease if they eat a lot of low-fat margarine, red meat and sugary drinks and little vegetable...

Will WHO nutrient profiles spur reformulation?

Public health advocates have welcomed the WHO’s recently unveiled nutrient profiling model, while the food industry has said blocking some categories from marketing was unlikely to encourage reformulation.