Four out of five fizzy drinks on the UK market contain the equivalent to, or more than, the WHO recommended daily maximum for sugar intake, according to new data.
Consumers have a positive attitude towards healthy burgers and therefore a greater propensity to buy them, according to a study carried out by researchers at the University of Sao Paulo in Brazil.
The recent flurry of retail checkout confectionery bans, joined last month by retail giant Tesco, could hurt impulse-driven sales, but present high margin opportunities to supermarkets, according to Euromonitor analysts.
Better understanding of the genes involved in taste perception and food preferences will offer up personalised diet plans that lead to better weight management and could help to avoid diseases including cancer, depression, and hypertension, say researchers.
Calls for the UK and other countries around the world to place tobacco style health warnings on sugary drinks are growing, warns Professor Simon Capewell.
Wrigley has introduced Extra Professional Mints containing stevia rebaudiana across Europe, marking the first time it has used stevia in a product globally.
UK ready meals contain up to double the World Health Organisation’s (WHO) recommended daily intake for sugar, according to the latest research from Which?.
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.
Sugar has a direct effect on risk factors for heart disease, and is likely to impact on blood pressure, independent of weight gain, according to new analysis of 39 clinical trials.
The UK population is still consuming too much saturated fat, added sugars and salt and not enough fruit, vegetables, oily fish and fibre, says a new report.
New research that pinpoints the evolutionary genetics that have enabled polar bears to adapt to a high-fat diet may also provide insights in to how to help protect humans from the effects of high-fat diets, say researchers.
Salt and sugar may have synergistic effects on the texture and quality of extruded snack products, and there is potential to reduce both without negative effects, according to new research.
Turkey lags behind Western Europe when it comes to salt reduction, but has an openness that makes it ripe for bakers to introduce innovative technologies, according to Leatherhead Food Research.
A move away from ‘traffic light’ to ‘colour coded’ nutrition labels leaves behind the danger of a “stop and go interpretation” of foods, according to the British Heart Foundation.
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.
Food manufacturers should leave no stone unturned as they search for ways to decrease waste and increase the value of manufacturing waste streams, says Steve Osborn of Leatherhead Food Research.
Industry-sponsored academic research leads to innovative patents and licenses, and may not skew science towards inventions that are less accessible and less useful to others, according to a new analysis.
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according...
Government and industry efforts to slash the level of salt in UK foods has led to a fall in population blood pressure and plummeting rates of heart attack and stroke deaths, according to new data.
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.
A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say researchers from the USDA.
INNOBEV GLOBAL SOFT DRINKS CONGRESS: FINAL THOUGHTS
Obesity should be tackled in small steps, acknowledging where people are and not where public health officials wish they were, according to a US scientist.
Consumers don’t really want more nutritional information, they want an easy life, according to a behavioural economist talking at a conference in Brussels.
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.
Increasing taxes on sugar sweetened beverages such as carbonated sodas even modestly could decrease consumption, without driving shoppers to other unhealthy foods, according to new RCT data.
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...
A food industry panel chaired by former UK cabinet minister Michael Portillo has warned that the UK drive to cut sugar and salt levels in food and drink risks being undermined by larger portion sizes.
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.
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?
UPDATED* - A high-profile study published in the Annals of Internal Medicine last week has re-opened the debate about whether saturated fat has been unfairly cast in the role of nutritional bogeyman. But how should policymakers respond?
Using stevia to reformulate just 20% of carbonated soft drinks could slash more than 6,000 calories per year from the diet of consumers, says Diana Cowland of Euromonitor International.
A sweetener produced by isolating agavins from the tequila producing agave plant could offer blood sugar benefits to people with type 2 diabetes and offer weight loss hope to obese people, say researchers.
Food brand mascots advertised to children can spark long-term brand loyalty and biases – a strategy that could be used to benefit public health but one that could also fuel public concern, warn researchers.
Leading stevia supplier PureCircle posted a (much reduced) net loss of $1.9m in the six months to Dec 31, 2013, while sales surged 32% to $34.9m over the same period. (In the same period in 2012, net losses were $6.9m.)
A review of more than 72 clinical studies has raised further questions over current guidelines relating to fat intake - which generally restrict the consumption of saturated fats and encourage consumption of polyunsaturated fats to prevent heart disease.
Mondelēz International said it may include a pledge to reduce sugar in its new health & wellness program, but only if the World Health Organization (WHO) makes its latest sugar advice formal.
Modifying the acidity and calcium levels of sauces, dressings and deserts could be the key to developing new and improved low-fat variations, according to new research supported by ConAgra.
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.
British Sugar has welcomed the WHO’s continued recommendation that added sugars should account for less than 10% of total calories – although it has said it is concerned about advice to reduce this to 5%.
