New campaign slams bad fats
Saturated fats in the UK diet are making headlines once more, as the FSA launches the second phase of its consumer campaign to cut down and doctors issue stark warning on the effects of bad fats.
Soy protein innovation may lead to functional food gel advances
Hydrogels made from soy protein could protect functional food ingredients through the gut, tapping the ever-growing health and wellness segment.
Industry surprised by Romanian 'fat tax' plan
Plans to introduce a new tax on foods high in salt, sugar, and additives in Romania came as a surprise to the food industry, and the full impact will not be clear until after the details are hammered out over the next 10 days.
Anti-hunger aromas have real potential in obesity fight
The concept of using aroma to produce anti-hunger feelings during chewing is “promising and appealing”, says a timely review of the science-to-date.
Big changes needed to make diets sustainable, report
Reducing meat and dairy consumption, eating fewer fatty and sugary foods, and wasting less food are the three changes to consumption habits that will have the biggest impact on making diets more sustainable, says a new report.
No fear of trans fats in Finnish margarines
The Finnish food safety body has concluded that trans fats are not a problem in margarines and spreads on the Finnish market, after examining products’ composition.
Majority of companies on board with reformulation, CIAA
The majority of food and beverage companies in the EU that can reformulate products to make them healthier have already done so, or are considering it, claims the CIAA.
Apple skin may boost fibre in bakery
Incorporating an apple skin powder, an under-utilised food-processing by-product, in bakery products could boost the fibre-content of the product, says new research.
Special edition: Cranberries
In the second part of our special on cranberries, NutraIngredients looks at the supply for the berry, and asks ‘what issues are bogging down cranberry supply?’
Sausages ideal carriers for eye health ingredients: Study
Sausages are a suitable carried for lutein, the carotenoid linked to eye health benefits, says a new study which reports higher lutein uptake than from vegetables.
Inulin-gum mix creams up low-fat custard
A mixture of inulin and carrageenan may allow the formulation of low-fat custard formulations with a creamier texture than the full-fat versions, says a new study.
Distributor plays up fruits’ technical power
A newly-formed distributor is offering a slate of fruit and nut ingredients that could provide technical functions in food applications to replace artificial additives or sweeteners.
Whey protein open doors to low-fat fried chicken
Including whey proteins in the batter for fried chicken may reduce the uptake of fat into the finished product by up to 30 per cent, says a new study.
French sweet tooth holds sugar opportunities
Opportunities for low-sugar formulations could potentially reside in France with a new study showing eight out of ten French people consume a reduced sugar product at least once a week.
Nutrition of lunchbox foods attacked
Consumer watchdog Which? is campaigning for strict rules on the sugar, salt and fat content in foods that appear to be healthy, following a study of foods commonly put in kids’ lunchboxes.