Sweeteners (intense, bulk, polyols)

PHE sugar scheme will cut obesity rates…if all goes to plan, finds study

18-Apr-2019 By Flora Southey

Public Health England’s sugar reduction strategy is expected to cut obesity rates and save the NHS £265m over the next 10 years, if industry and consumers behave as intended.

Sweetener under fire: Germany questions safety of heated sucralose

17-Apr-2019 By Flora Southey

The German Federal Institute for Risk Assessment (BfR) has raised concerns over the stability of sucralose when heated to high temperatures, and the potential for resulting health risks.

Why ‘beating up the food industry’ won’t solve the UK’s obesity crisis

10-Apr-2019 By Oliver Morrison

A holistic approach is needed to tackle the UK’s obesity crisis, according to Dominic Watkins, head of food at the global regulatory and compliance at law firm DWF.

Fruit-based ingredients offer ‘completely natural means of sweetening cereals’

08-Apr-2019 By Flora Southey

Israel-based Gat Foods has launched a range of ingredients made from 90% fruit components, which it says will help food companies ‘make the switch’ from refined to unrefined sugars.

Transport authority jams breaks on Farmdrop advert under new HFSS policy

06-Mar-2019 By Flora Southey

Online grocery service Farmdrop has cropped out butter, eggs and jam from an advertisement proposal following Transport for London's ban on HFSS product promotions.

NEWS IN BRIEF

Fazer breaks ground on side stream factory for sugar alternative

05-Mar-2019 By Flora Southey

Finnish food manufacturer Fazer has revealed its €40m production facility in Lahti will manufacture sugar alternative xylitol for the food industry.

Five health & wellness trends transforming packaged food strategies

28-Feb-2019 By Natasha Spencer

As health and wellness and snacking trends emerge as leading influences in the packaged food industry, we explore how food manufacturers and brands can appeal to consumer needs in this competitive landscape.

Bell ‘mimics the molecular composition of sugar’ for natural reformulation

28-Feb-2019 By Katy Askew

Ingredients manufacturer Bell Flavors & Fragrances has developed a natural and functional solution for sugar reduction that, it says, “mimics the molecular composition of sugar”.

UK urged to cut cartoons on unhealthy breakfast cereals: “We must have more enforcement”

26-Feb-2019 By Flora Southey

Campaign groups in the UK have called for the ban of cartoons and bright packaging on unhealthy breakfast products after a recent survey found cereals are “still shockingly high in sugar”.

Food Drink Ireland hails progress on reformulation

25-Feb-2019 By Katy Askew

Food products on sale in Ireland contain less salt, sugar and fat than they did a decade ago, progress that industry body Food Drink Ireland (FDI) claims demonstrates the success of voluntary efforts.

Cut sugar supplies and push up prices to incentivise reformulation, report urges

21-Feb-2019 By Katy Askew

Agriculture and trade policy should be used to limit supplies and push up sugar prices in order to incentivise reformulation, a new report suggests.

Sustainable stevia: Tate & Lyle to assess eco impact of sweetener

14-Feb-2019 By Flora Southey

Ingredients supplier Tate & Lyle has partnered with NGO Earthwatch to assess the sustainability of its stevia supply chain, from seedling producers to industrial farms.

Nestlé on the future of food: Healthy, sustainable and personalised

06-Feb-2019 By Katy Askew

The food industry must deliver healthier food in a more sustainable way and utilise new technologies that meet changing consumer expectations. Nestlé plans to be at the forefront of this shift, EVP and CEO of zone EMEA Marco Settembri said.

'Functional recovery' drink boasts 20% seawater: ‘The taste is like Gatorade, but a bit salty’

05-Feb-2019 By Flora Southey

A Spanish start-up has formulated a recovery drink made from 20% seawater that it says is designed to replenish stores following intense exercise or after “a crazy night out”.

UK challenges drinking yoghurt industry to cut sugar by 20%

05-Feb-2019 By Flora Southey

Manufacturers and retailers of sweetened fermented yoghurt drinks are the focus of Public Health England’s most recent guidance, which incites a 20% reduction of added sugar by 2021.