Low calorie drinks and low-fat foods effective for weight loss
Regular consumption of low-calorie beverages and low fat foods may help maintain weight loss and a stable body weight, suggests findings from a new study.
Confectionery fat destocking hits AAK, but healthy oils are on the up
Specialty fats firm AAK has said it is benefiting from the trend for manufacturers to substitute more expensive fats with cheaper, healthier oils – but it has been hit by destocking of confectionery fats.
Firmenich and Senomyx sign new deal for sweetness enhancers
Firmenich has extended its collaboration with Senomyx over the development and commercialisation of sweetness enhancers, with a view to helping reduce levels of sucrose, fructose and rebaudioside.
Colour-protein mix gives glimpse of functional emulsions future
Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.
Spend more to market healthy foods, says FSA
The UK’s Food Standards Agency has published tough draft recommendations for reducing saturated fat content and portion sizes in sweet baked goods, chocolate and beverages – as well as an increase in marketing spend on healthier products.
Reformulation on track in the tough times, data indicates
Food reformulation is not slowing down in the recession, according to figures published by the FDF, but regulators should be aware that economic factors could affect priorities going forward.
Healthier mayonnaise passes consumer taste test: Study
Rice bran oil and soy protein concentrate could be used by mayonnaise manufacturers to cut fat levels while increasing consumer acceptability, according to a study on its sensory properties.
Treatt launches honey distillates for low-cal treats
Dispatches from IFT
Treatt is extending the options for manufacturers that want to make honey flavoured products but without extra sugar or calories – and without having to deal with bulk quantities of sticky real honey.
National Starch dials in Precisa texture systems
Dispatches from IFT
National Starch introduced new texture systems at the IFT expo in Anaheim, USA, this week, designed with the help of its Dial-in Texture Technology.
Addition of a grape seed extract to bread may not only increase the antioxidant content of the staple, but also inhibit formation of a potential toxin, says new research.
Fatty formulation may boost feeling of fullness
Oil-in-water emulsions formulated to improve their stability in the harsh acidic conditions of the stomach may promote a feeling of fullness and help with weight management, suggests new research.
France and rest of Europe prepare for stevia approval
Manufacturers in France are gearing up to start using high purity stevia extract Reb A as soon as approval is signed off, according to a supplier, making use of an anticipated two-year window before full European approval.
Vinegar could be used for salt reduction: Study
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
FSANZ disputes shock Australian salt intake claim
FSANZ says the majority of Australian adults are not exceeding its recommended maximum daily salt intake, following media reports that claim some Australians could be consuming 40g of salt a day – almost seven times the recommended max.
UK unveils new salt reduction targets
The Food Standards Agency has unveiled updated salt reduction targets for the food industry up to 2012, trimming back levels once more in some 80 categories of foods.