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.
INNOBEV GLOBAL SOFT DRINKS CONGRESS: FINAL THOUGHTS
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.
More research is required before the World Health Organization (WHO) cuts its guidance on daily sugar intake by half, according to the Association of Chocolate, Biscuits and Confectionery Industries of Europe (CAOBISCO).
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.
Rates of type two diabetes have rocketed in recent years, with poor diet and a lack of exercise largely to blame. But as dietary guidelines for people with diabetes are the same as for the general population, and the FDA doesn't think diabetics need...
Sugar has been linked to everything from heart disease to obesity and cancers in recent months. But is it as bad as all that? Our free-to-attend debate aims to tackle the key questions in the sugar debate. Have you registered yet?