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?
Celebrity chef Jamie Oliver has put the spotlight back on sugar with a call for a tax on sugary drinks – but industry has accused him of simplifying a complex problem.
There is a direct link between salt intake and obesity, says 1200-strong CASH study – but health experts say the findings should be taken with a pinch of salt.
Companies who reformulate to reduce sugar may risk losing more consumers than with reduced fat, find researchers.
Beverage portion sizes are decreasing due to consumer concerns about sugar and calorie intake and plant-based alternatives to dairy products are finding a ready market with consumers, according to SIG...
When it comes to cutting levels of obesity-related heart disease and death, it’s time to stop counting calories, and start to make simple changes that improve the nutritional value of...
A five-colour nutrition label is more effective than three, says French advisory body - but industry has slammed it as simplistic while critics say it is more confusing than traffic-light labels....
Increasing consumer interest in bitter flavors could help manufacturers regain momentum on sodium reduction initiatives, many of which are stalled due to the common perception that less salt equals less...
Children who report eating more polyunsaturated fatty acids are leaner and have lower body fat percentages than those who consume higher amounts of saturated fats, say researchers.
Belgium-based Lotus Bakeries has seen its share price jump to a near 52-week high after it acquired two-thirds of UK-based snack firm Natural Balance Foods on Monday for about £60m...
Mounting scientific evidence and a shift in public opinion could mean fructose is set to follow the same black-listed fate as trans fats, argues an analyst.
A high energy intake from total fat, saturated fat and monounsaturated fat in middle and older age increases the risk of malnutrition ten years later, say Swedish researchers.
The worse the diet quality of children, the worse they score on cognitive tests - especially boys, research finds.
Saturated fats are not associated with an increased risk of death, heart disease, stroke, or type 2 diabetes, says a new study published in the BMJ.
Male toddlers are put off by foods with unfamiliar smells, says a French study looking at the play between taste and odour.
New data on beverage intakes for 187 countries has revealed significant differences in current consumption levels and historic trends for sugar-sweetened beverages, fruit juices and milk, say researchers.
Modern ‘Western diets’ can lead to poor immune functioning and increased risk of inflammatory conditions, allergy, and auto-immunity, researchers warn.
While past research has suggested solid foods are more filling than beverages – consumers don’t always make this distinction, warn researchers.
The age of Silicon Valley and Digi-everything has seen the dawn of a new diet trend: ‘Biohacking’.
Stop talking about food taxes like they are some sort of panacea that will alter consumer behaviours overnight, and magically eliminate obesity and diabetes. They won’t.
The European Commission should stop dragging its feet over its awaited trans fat report – and explain why it is already over six months overdue, says Socialist MEP.
The amount of sugar in food is the top food concern for UK consumers, according to a Food Standards Agency survey.
Experts from both sides of the sugar tax debate have set out their arguments in a ‘head to head’ article in the British Medical Journal (BMJ). Where do you stand on the sugar...
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Policy makers and industry must work together to develop and achieve salt reduction targets in countries with developing economies, say researchers.
Research demonstrating that fatty acids have a taste sensation that is distinct from other basic tastes ‘confirms’ that fat is the sixth basic taste, say researchers.