Making small, consistent changes to the types of protein- and carbohydrate-rich foods we eat may have a big impact on long-term weight, say researchers behind a new large-scale diet study.
From obesity to malnutrition and water scarcity, the world is facing an ever-growing number of food-related problems. But how responsible is the food industry for fighting back against these issues?
Fostering children's willingness to try new flavours and foods has clear benefits for the food industry - yet researchers say baby food manufacturers may be inadvertently creating picky eaters.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
The benefits of the Mediterranean diet have been firmly established – we all know that we should eatmore fresh fruit and vegetables, use olive oil, eat whole grains, nuts and pulses, a few dairy products and a little meat – but why do we know it?FoodNavigator...
Smaller plates may not encourage overweight teenage girls to reduce portion sizes because they may be less attentive to visual cues, according to a study.
Fresh-cut fruit and veg are sold as an instant vitamin boost. But chlorine disinfection, refrigeration and up to three weeks on the shelf mean their vitamin content is often low – so is there any point in buying them?
Manufacturers need to be innovative and clever if costs to reformulate food products are to be kept low, says Cindy Beeren at Leatherhead Food Research.
As sugar has become one of the most maligned ingredients within food, Euromonitor International research analyst Jack Skelly says the future may prove trickyfor manufacturers.
Trans-fat bans, and limiting the availability of sugary and fatty foods are the best ways to battle obesity, while nutrition information fails to deliver benefits, says a new review of anti-obesity policies.
Creating a successful new soft drink has more to do with connecting with consumers than its taste or nutritional profile, says co-founder of Akuō – Drink to Think Lukas von Grebmer.
On the back of a deal with a ‘strong’ equity partner, Barentz International will use the additional funds to accelerate growth in its key markets in Europe, India, China and Asia Pacific, it said.
The British government has failed to tackle poor nutrition and diet, and should do more to take public health nutrition into consideration in every area of policy, says a report by the UK Coronary Prevention Group.
The World Health Organisation has said that companies need to reduce the marketing of sugar-rich products if consumers are to slash their intake to 10% of daily calories.
The Children’s Food Campaign claims a 20p tax on sugary drinks could have major positive impact on health but academics and industry say evidence is lacking.
By producing stevia through fermentation and solvent-based extraction the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products, say analysts.
The onus should not be on consumers to choose healthy foods but on companies to help reduce consumption, says Food Policy professor at City University London, Tim Lang.
Insights from the 13th Global Food Technology & Innovation Summit
Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.
The European Food Safety Authority (EFSA) has said erythritol is safe for use in soft drinks at a maximum level of 1.6%, bringing the zero-calorie sweetener a step closer to EU approval for beverages.
Just 6.6% of new private label food and drink products carried a low, no, or reduced fat claim in the UK last year – while 45% of consumers said they sought foods that were low in saturated fat.
Academics have welcomed the WHO’s recommendation to slash added sugar intake to 5-10% of calories – but the food industry has said it is misleading and based on weak evidence.
Attempting to tackle the obesity crisis through ‘negatively-focused’ tactics is ineffective, and may in fact worsen the situation, according to various researchers.
Children aged 6 to 8 may already be at increased risk of cardiometabolic disease if they eat a lot of low-fat margarine, red meat and sugary drinks and little vegetable oil, according to Finnish research.
Manufacturers of children’s food need to appeal to both children’s taste preferences and parental concerns over nutrition - but is excessive sugar warping children's tastes?
Public health advocates have welcomed the WHO’s recently unveiled nutrient profiling model, while the food industry has said blocking some categories from marketing was unlikely to encourage reformulation.
Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and heart disease.
Energy drinks contain up to 20 teaspoons of sugar per 500ml serving – more than three times the maximum adult daily intake of free sugars a day, according to research released by Action on Sugar.
It would be extremely difficult for consumers to devise a 600 calorie diet providing 100% of vitamin and mineral RDAs themselves, the UK’s Advertising Standards Authority (ASA) said in its rejection of a complaint against LighterLife Fast.
Tate & Lyle is launching a new ultra-low-calorie sugar that is found naturally in jackfruit and raisins, but is being made in commercial quantities via the enzymatic conversion of corn using a proprietary process.
Mid-calorie soft drinks have the potential to gain ground on traditional full calorie drinks – and could eventually become the new mainstream choice, according to Zenith International.
A new campaign launched in the North West of England has targeted sugary drinks manufacturers claiming that their inability to inform the public about health harms is causing negative health impacts on children and young adults.
The food industry's role in developing public health policy must be limited to tackle the global obesity epidemic, according to a series of papers published in the Lancet.
Round-the-clock availability of tasty foods has caused obesity rates to balloon – or has it? Per Møller of the University of Copenhagen suggests the contrary – foods that satisfy the senses may be more likely to satisfy the appetite.
An EU-wide revamp of on-pack nutrition information is a missed opportunity to make front of pack labelling compulsory, says the European Consumer Organisation (BEUC).
