Public Health England has been urged to include cakes and biscuits in its calorie reduction programme after researchers found “a considerable amount” of fat in own- and private-label brands.
By Jack Winkler, Emeritus Professor of Nutrition Policy, London Metropolitan University; and Tam Fry, chair, National Obesity Forum
A historic change in the sales of carbonated soft drinks has taken place since the Soft Drinks Industry Levy (SDIL) came into force a year ago -- with sugarfree drinks rising, and full sugar products falling.
British farmers have taken to social media to voice concerns regarding the Soil Association’s suggestion that the government instate a ‘plant-based protein’ day in schools.
The Coffee Cherry Co. is paying coffee farmers for their cherry by-product and transforming it into a gluten-free, high fibre, antioxidant-rich food ingredient, CEO Tom Clemente tells FoodNavigator.
The Danish government recently unveiled plans to step up investment in food and ingredients research and development, stating that the country can “take the lead” in tackling global food insecurity and providing innovative new solutions that advance the...
Ingredion has added a new corn-based starch to its portfolio, which the ingredients supplier claims can replace fat and oil in dairy products without compromising texture.
The rare sugar nigerose can now be “easily” produced via a process that “can readily be scaled up for potential industrial purposes,” claims a breakthrough study.
Efforts to cut sugar can unlock additional opportunities to ‘blend the trends’ of health, wellness, functionality, indulgence and an authentic sensory experience.
Reformulating products to reduce sugar can be a costly process. While the impact of sugar taxes on consumer behaviour is a moot point, they do provide the food sector with a financial incentive to trigger change.
Competition is heating up in the ‘smart food’ category with brands claiming their meal-on-the-go offerings are convenient, rich in nutrients, and provide sustaining protein from plant-based sources.
Sweety Y-1 – a patented new culture from Chr. Hansen with “superior pH stability” – enables dairy manufacturers to make yogurts and other fermented dairy products with less added sugar, claims the company.
Governments and food regulators in Europe should have special recommendations for pregnant women to eat nuts in order to develop the health of the baby, according to the coordinator of a first-of-its-kind study suggesting that nut intake during early...
PepsiCo, Keurig Dr Pepper (KDP) and other major soda brands are still learning to grapple with the health and wellness wave that’s causing consumers to drop their sugary drinks for something ‘better-for-you’. Executives spoke at the 2019 Beverage Forum...
One year on from the launch of its ‘Nestlé for Healthier Kids’ initiative, the food giant continues to expand its portfolio with focus on personalised nutrition for specific geographies, according to Nestlé's Henri-Pierre Lenoble.
