Confectionery

WHO releases final sugar advice for children and adults

Academics and industry clash over WHO sugar advice

By Joyeeta Basu

Academics have welcomed the WHO’s recommendation to slash added sugar intake to 5-10% of calories – but the food industry has said it is misleading and based on weak evidence.

Scientists create natural grapefruit flavour from oranges

By Caroline SCOTT-THOMAS

The grapefruit flavour and fragrance compound nootkatone is one of the most expensive and challenging ingredients to source in the world – so a new way to create a naturally derived version from oranges could revolutionise supply.

Should liquorice come with a warning label?

Should liquorice come with a warning label?

By Nathan Gray

Researchers in Italy have urged liquorice manufacturers to warn consumers about the dangers of overconsumption after a child suffered seizures after over-indulging.

Olive oil prices paid to producers more than doubled during 2014 after a perfect storm of factors devastated European and North African olive crops

Dutch supermarkets delist major brands after pricing row

By Caroline SCOTT-THOMAS

Dutch supermarkets Jumbo and C1000 have boycotted Bertolli olive oil and products from Ferrero and Douwe Egberts following a pricing row – although Douwe Egberts products returned to shelves last week after it reached an agreement with the retailers.

Coconut sugar is made from the sap of flowers from the palm

Coconut sugar: The latest sugar alternative

By Niamh Michail

Coconut sugar is increasing in popularity because it is seen as being a healthier, more ethical alternative to sugar - but nutritionists remain sceptical of the health claims.

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