Bakery

Bunge is the largest buyer of palm oil from the Malaysian state of Sarawak

Bunge commits to deforestation-free palm oil

By Caroline SCOTT-THOMAS

Agribusiness giant Bunge is the latest multinational company to commit to deforestation-free palm oil supply – going beyond the requirements for RSPO membership.

Understanding elderly people's emotions about eating could help develop more tailored communication strategies and products, the researchers said

Emotional eating: How do the elderly feel about food?

By Caroline SCOTT-THOMAS

The food industry is failing to tailor foods to the elderly – and recognising their various needs and wants could help companies develop more successful products, according to a new study.

We may reach the WHO's 5 g target in 30 or 40 years, claimed Cappuccio

Challenges remain for salt reduction: Expert forum

By Caroline SCOTT-THOMAS

The UK’s salt reduction programme has been hugely successful – but it has challenges ahead, according to experts speaking at FoodNavigator’s Salt Reduction Forum last week.

Companies cannot rely on a Europe-wide view, says Ingredion

Clean label trumps brands in Europe, says report

By Paul Gander

The ingredient list and a lack of additives or ‘artificial’ ingredients are the most important considerations for consumers when making a food purchase after price, says a new report on clean label in Europe.

Sugar-sweetened beverages do not easily fit within a healthy diet, says Anderson

Food industry must slash sugar – not just tinker

By Caroline SCOTT-THOMAS

Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.

The UK has been dubbed 'the fat man of Europe'

Government policies should pass an ‘obesity test’

By Caroline SCOTT-THOMAS

All new UK government policies should be considered in the context of rising obesity rates in an effort to reverse the trend, urges a report from independent think tank 2020health.

Don't miss the FoodNavigator debate on salt reduction on October 15.

Salt reduction roadmap: FoodNavigator forum this week

By Nathan Gray

Salt reduction remains a key challenge for many in the food industry. Join our team of salt reduction and policy experts on Wednesday, October 15th to discuss where current efforts can be improved, and what the future holds.

Bruce-Gardyne says gluten-free food will become healthier

Gluten-free foods set to get much healthier

By Nicholas Robinson

Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have reported.

Cassava could be used in a similar way to corn to provide starch sweeteners

Cassava shapes up as an alternative source for starch sweeteners

By Paul Gander

New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.

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