Finland’s VTT research centre has developed processing technologies and recipes for the faba bean – up to now little-used in human food – which deliver high-protein, gluten-free alternative breads, pasta, snacks and other products.
Palm oil is subject to several consumer concerns – its sustainability and health impacts in particular – but these need to be addressed together rather than separately, according to the European Palm Oil Alliance (EPOA).
Food manufacturers and palm oil producers could have a legal case against companies labelling products ‘palm oil free’, according to Paris-based lawyer Anne Bourdu.
Labour is about to set out its plans for improving public health if elected next year and while tougher regulation can be expected, sugar and fat taxes will not be part of the mix, it has emerged.
More than 50,000 people have signed an Italian petition to limit the use of palm oil in processed foods, organised by food news and campaigning organisation Il Fatto Alimentare.
Consumers are generally able to use nutrition labelling systems to identify more and less healthy foods, but the use of different reference amounts may be confusing, say researchers.
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
The UK’s Department of Health should establish clear guidelines on potassium-based salt replacers and back down from its current recommendation for a complete ban, according to CASH (Consensus Action on Salt and Health) chair Graham MacGregor.
Choosing gluten-free food is a lifestyle choice, but there is no evidence that it’s a healthier option for those not suffering from gluten intolerance, say experts.
The United Nations Environment Programme (UNEP) and the Roundtable on Sustainable Palm Oil (RSPO) have partnered to raise awareness on sustainable palm oil and strengthen frameworks like that for complaints on compliance.
It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true is this notion?
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
