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?
Sugar-sweetened drinks may reduce stress levels and therefore be harder to reduce than aspartame say scientists - but campaigners are still calling on industry to reduce both.
France may be notorious for its leisurely lunch breaks but less structured ways of eating are taking root, with a third of consumers saying they often eat on the run,...
Policy makers in Europe have today called on the European Commission for action on industrially produced trans fats in foods in the European Union.
A new research report has said that artificial sweeteners may not help reduce obesity in children – a claim that the industry has dismissed.
Making small, consistent changes to the types of protein- and carbohydrate-rich foods we eat may have a big impact on long-term weight, say researchers behind a new large-scale diet study.
Healthy eating behaviour in young women could be influenced by the eating habits and the appearance of others, a study has found.
From obesity to malnutrition and water scarcity, the world is facing an ever-growing number of food-related problems. But how responsible is the food industry for fighting back against these issues?
Fostering children's willingness to try new flavours and foods has clear benefits for the food industry - yet researchers say baby food manufacturers may be inadvertently creating picky eaters.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according...
Reformulating foods to be healthier without telling consumers is a brilliant health policy, says Professor Graham MacGregor.
Smaller plates may not encourage overweight teenage girls to reduce portion sizes because they may be less attentive to visual cues, according to a study.
A high-fat diet could increase risk of mental illness even in the absence of obesity by driving changes in gut bacteria, say researchers.While previous studies...
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.
Reducing the salt content of food does not trigger compensation behaviours in consumers, research has found.
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...
Price policies could encourage healthier diets, according to a new publication by the World Health Organisation (WHO) Europe.
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.
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...
A double-blind study has found no evidence of aspartame sensitivity, reported by half of its participants.
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.
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,...
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...
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.
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.