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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?

Front-of-pack labels are equally effective - but none works alone

Front-of-pack labelling can be useful but health policy-makers are naïve if they think that this alone will result in healthier food choices, say researchers -  environment, motivation and psychology must...

Sugar reduces stress more than aspartame, say scientists

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.

French consumers seek healthier on-the-go foods

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 call on EC to act on trans fats

Policy makers in Europe have today called on the European Commission for action on industrially produced trans fats in foods in the European Union.

Report and industry clash over artificial sweeteners' role in childhood obesity

A new research report has said that artificial sweeteners may not help reduce obesity in children – a claim that the industry has dismissed.

Small changes for big benefits: Altering protein and carb profile has big impact on weight

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.

Do eating habits of others influence healthy eating in young women?

Healthy eating behaviour in young women could be influenced by the eating habits and the appearance of others, a study has found.

Who is responsible for battling the big issues in food?

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?

Is baby food creating fussy eaters?

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 beyond the tongue: How do other senses influence flavour?

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...

Improving foods works better than educating consumers, says expert

Reformulating foods to be healthier without telling consumers is a brilliant health policy, says Professor Graham MacGregor.

Smaller plates, smaller portions? Not always, says study

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.

Fatty foods could increase risk of mental illness, says mouse 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...

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.