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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?

Is health the key driver in children’s food?

Food manufacturers targeting children are under pressure to provide products that meet certain health standards – making health a major innovation driver. But does actual consumption reflect this?

There's an untapped opportunity in organic kids' food, says Mintel

European parents are consistently willing to pay more for organic, says Mintel. Yet while organic claims are common on baby food, they are less used on food and drink aimed...

PureCircle targets tailored stevia solutions

Stevia manufacturer PureCircle is launching the Sigma X-celerator, a new tool that aims to deliver customised ingredient combinations to its food and beverage customers.

Artificial sweeteners may increase risk of diabetes in two weeks, study claims

Artificial sweeteners could potentially increase the risk of developing type 2 diabetes (T2DM) in two weeks, says research that fuels ongoing debate over the sugar substitutes’ long-term health effects. 

Plant-based power: Med-style diet effective in tackling acid reflux

A plant-based, Mediterranean-style diet may provide the same benefits in addressing the complications bought about by acid reflux, according to a US-based study. 

Swiss food industry add Danone and Kellogg to sugar-cutting pact

The Swiss Confederation and food industry representatives have welcomed Danone and Kellogg’s signatures to a declaration that commits firms to cutting sugar content in its yoghurt and cereal products.

Children’s breakfasts ‘not as healthy’ as parents think – Nestlé

New research from Nestlé Spain finds that parents are overestimating how healthy their children’s breakfasts are.

Trimming the fat off dietary guidelines: Study links high carb intake to mortality risk

Global dietary guidelines should be revisited, according to a Lancet study, which found reducing fat intake and replacing it with a high carbohydrate intake may be linked to worse health outcomes....

Healthiest products should be tariff-free post Brexit, says Sugarwise

The market for low- and no-sugar brands could shrink if tariffs are slapped on products after Brexit, according to Sugarwise.

Salt reduction trials in meat alternatives claimed a success

A series of trials to reduce the sodium content of plant-based, vegan and vegetarian meat alternatives has been completed successfully by Salt of the Earth.

Should Europe follow in UK footsteps with childhood obesity strategy?

As the UK’s childhood obesity strategy turned one last week, health campaigners lined up their critiques of the first 365 days. However, the government managed to sidestep any bad press...

Stealth reformulation of private label food can cut calories, study finds

‘Silent' product reformulation, where own-brand food products are modified without explicitly making the consumer aware, may be effective in reducing calorie consumption, say Danish researchers.

JAMA study highlights need for more sodium reduction, consumer education about salt

New research showing that 98% of homes have packaged food that exceeds the recommended amount of sodium, despite drastic reductions in the last 15 years, should be a wake-up call...

Weight not a factor as energy dense foods appear to up cancer risk

Consumption of energy-dense foods may raise the risk of obesity-related cancers regardless of an individual's weight, a new study finds. 

UK targets calories in next phase of childhood obesity plan

The UK has set its sights on foods with a high calorie count as it updates the country’s childhood obesity plan, which previously focused on sugar reduction.

FDF, BRC back ‘coordinated’ approach to sugar reduction

Industry bodies representing the UK’s food and drink sector are backing a “coordinated” drive to reduce the amount of sugar in products.

Sweetener combos in food result in irrational metabolic response: Yale study

A greater metabolic response to a sweet-tasting, lower-calorie drink could explain the link between artificial sweetener use and diabetes, according to Yale University scientists.

Univar and Kudos Blends deal taps into EU low salt trend in baked goods

The distribution agreement between Univar and Kudos Blends is to be extended beyond the UK to supply much of Europe with sodium reduction ingredients for bakery and snack-based products.

Gluten-free products ‘not as healthy’ as conventional

A new study has found gluten-free products are often not as healthy as their conventional counterparts.

Givaudan targets SMEs with IMCD tie-up

Ingredients group Givaudan aims to make its flavour technology more accessible to small- and medium-sized food and drink businesses in Western Europe through a strategic tie-up with distributor IMCD....

Row over UK front-of-pack labelling intensifies

The row over whether front-of-pack labeling in the UK should conform to unified standards intensified today when campaign group Action on Sugar accused cereal manufacturers of “deliberately deceiving” shoppers with “poor nutritional labelling”....

Chinese supplier Layn to bring monk fruit to Europe

Chinese supplier Guilin Layn Natural Ingredients wants to be the first firm to sell monk fruit in Europe, and has submitted a request for a scientific opinion to the European Food Safety Authority...

Sugar rush to the head: Men on high-sugar diet vulnerable to depression

As Romania becomes the latest European country to introduce a sugar tax, latest research now points to how sugar takes its toll on mental health with an increased risk of...

Review casts doubt over artificial sweeteners’ intended weight benefits

A possible link between artificial sweeteners and weight gain, diabetes and heart disease casts further doubt on the long-term health benefits of sweeteners including aspartame, sucralose and stevioside.

French people eat too much salt and not enough fibre: ANSES

The French population is consuming more processed foods, too much salt, and - “most importantly” - not enough fibre compared to ten years ago, according to a survey by the...

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