Diet and health

“Attempts to promote healthy diets will only work if the food systems underpinning them are put right,” warns UN Special Rapporteur Olivier De Schutter.

Unhealthy diets now rank above tobacco global as cause of preventable diseases

Battling unhealthy food requires tobacco-style response

By Nathan Gray

The international community must develop a global convention similar to the legal framework for tobacco control to fight diet-related ill health, warn Consumers International and the World Obesity Federation.

British Heart Foundation dietician: Fortification isn't absolutely necessary, we have everything we need in 'normal' food

Special edition: Closing the fiber gap

Cereal gets to the heart of fiber deficiency, but is fortification the way to go?

By Annie Harrison-Dunn

High cereal fiber intake after a heart attack may improve long-term survival rates, research suggests, but these benefits could be achieved with a balanced, healthy diet, rather than through fortified goods, says British Heart Foundation senior dietician. 

Almost 75% of low income group say they struggle to afford the recommended five-a-day, according to research.

Austerity bites in to consumers ability to purchase fresh fruit and vegetables

Five-a-day? We can’t afford one a week, say 25% of Brits

By Annie Harrison-Dunn

Austerity and rising food prices have hit healthy eating habits hard in the UK, with one in four Brits revealing they have not bought any fresh fruit or vegetables in the last week. 

Sweet foods meant life-saving vitamins and minerals in the early human landscape. That landscape has been swamped with unhealthy sweet foods today.

A sweet tooth is just as genetic as asthma, says researcher

By Annie Harrison-Dunn

About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.   

Stephen Daniells and Shane Starling from FoodNavigator and NutraIngredients

Key Insights from Food Vision

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

By Kacey Culliney

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.

Over-simplistic, negative stories get through to the media and consumers when it comes to sweeteners, according to members of a panel discussion in Brussels.

dispatches from ISA conference 2014

Simplicity, not science, rules sweetener coverage

By Annie Harrison-Dunn

The average consumer’s desire for simplicity and the average journalist’s desire for a good headline is driving public perception of sweeteners, according to participants of a debate in Brussels.

Pea protein: From fringe to mainstream?

Special edition: Nuts, pulses and legumes

No picnic: Is pea protein moving from the fringe to mainstream?

By Annie Harrison-Dunn

Pea protein may be moving in from the food and beverage fringes, however formulating with the fast-growing ingredient is 'no picnic' according to functional confectionery firm Carmit.

Waste date beans- from eco coffee alternative to beyond

By Annie Harrison-Dunn

An Israeli company that has released a range of coffee alternatives made from roasted date kernel, says the waste material has potential as a sustainable food and drink ingredient stretching far beyond this initial creation.

French parliamentary report pushes 'fast-food' tax

French parliamentary report pushes 'fast-food' tax

By Nathan Gray

A French senatorial report has proposed a 'junk-food' tax on products that are linked to heart disease - with the report taking particular aim at soft drinks, which currently benefit from low taxes.

French firm adds five new bread mixes to its Campasine range

Europain 2014

Philibert Savours CEO: Organic cuts my world in two

By Annie Harrison-Dunn

Philibert Savours CEO said a new organic variety in the firm’s Campasine bread mix line may offer value-added possibilities and be closer to his own ethos, but the firm must provide something for everyone’s budget.

'The competitiveness of the European sugar-using food and drink sector is at stake,' industry committee says.

CIUS: EU must act on sugar shortage risk

By Annie-Rose Harrison-Dunn

The Committee of European Sugar Users (CIUS) has called on EU member states and the Commission to take adequate measures to avoid sugar shortages and guarantee a sufficient stock level at the end of this business year.

32% of Irish consumers say they would be more likely to shop at stores where junk food at checkouts is banned

Irish NGO calls for sweet-free checkouts

By Annie-Rose Harrison-Dunn

Irish NGO Safefood has called on supermarkets to make checkouts ‘sweet-free zones’ as part of its campaign to tackle childhood obesity.

The risk of dying from heart disease increased exponentially with the amount of added sugars consumed

Sugar consumption linked to heart disease death risk

By Caroline SCOTT-THOMAS

Excessive consumption of added sugars in drinks, snacks and sweets is associated with an increased risk of dying from heart disease, according to a major US review published in JAMA Internal Medicine.

Government advisers accused of conflict of interest

Conflict of interest? On the sugar payroll

By Annie-Rose Harrison-Dunn

A Channel 4 Dispatches programme to be aired in the UK this evening is to accuse scientists advising health ministers on sugar of a conflict of interest due to funds some receive from the food industry.

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