Reformulation

Gluten-free pasta tends to be lower in fat, calories and sugars than standard pasta

How nutritious are gluten-free foods?

By Caroline SCOTT-THOMAS

One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the nutritional profile of typical gluten-free foods?

32% of Irish consumers say they would be more likely to shop at stores where junk food at checkouts is banned

Irish NGO calls for sweet-free checkouts

By Annie-Rose Harrison-Dunn

Irish NGO Safefood has called on supermarkets to make checkouts ‘sweet-free zones’ as part of its campaign to tackle childhood obesity.

Healthy reformulation of baked goods will always have compromises, whether on taste and texture, shelf life or even cost, says Leatherhead's formulation expert

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I

Minimizing compromise in healthy bakery reformulation

By Kacey Culliney

Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.

The risk of dying from heart disease increased exponentially with the amount of added sugars consumed

Sugar consumption linked to heart disease death risk

By Caroline SCOTT-THOMAS

Excessive consumption of added sugars in drinks, snacks and sweets is associated with an increased risk of dying from heart disease, according to a major US review published in JAMA Internal Medicine.

Younger consumers were much less likely to be worried about additives like preservatives and colouring

Food additives among top food safety concerns

By Caroline SCOTT-THOMAS

Just as many UK consumers are concerned about food additives as about food poisoning, according to the latest Public Attitudes Tracker survey from the UK’s Food Standards Agency (FSA).

BNF: there is a “stark socio-economic gradient” surrounding childhood obesity in the UK

BNF school nutrition report marks "room for improvement"

By Annie-Rose Harrison-Dunn

Although some progression has been made, there remains considerable room for improvement in the diets of British schoolchildren, according to a report from the British Nutrition Foundation.  

Government advisers accused of conflict of interest

Conflict of interest? On the sugar payroll

By Annie-Rose Harrison-Dunn

A Channel 4 Dispatches programme to be aired in the UK this evening is to accuse scientists advising health ministers on sugar of a conflict of interest due to funds some receive from the food industry.

Stevia has seen a rapid rise in its market share

Sugar concerns spark market gains for sweeteners

By Caroline SCOTT-THOMAS

The market for high intensity sweeteners is growing rapidly, with plant-derived stevia providing the fastest growth, according to a new report from Mintel and Leatherhead Food Research.

Governments must regulate to curb obesity: IASO

By Caroline SCOTT-THOMAS

Governments must regulate unhealthy foods in the same way as alcohol and tobacco to tackle rising levels of obesity, urges a report from the International Association for the Study of Obesity (IASO).

FoodNavigator editorial calendar 2014

FoodNavigator 2014: What’s on our editorial calendar?

From the newest developments in sweeteners, fats and oils and flavours, to the latest trends in gluten-free formulation and plant-based diets, FoodNavigator's special editions calendar for 2014 spans the hottest topics for the European food and drink...

Scotland has poorest diet in UK

infographic

Sweet tooth Scots: Scotland has poorest diet in UK

By Annie-Rose Harrison-Dunn

According to new government research Scottish people consume more fizzy drinks and sweets and eat less fruit and vegetables when compared to the UK average.

CASH warned that a single meal made with stock or gravy could contain as much as 10 g of salt

Most stocks and gravies miss salt targets

By Caroline SCOTT-THOMAS

Stock cubes and gravies contain ‘high and unnecessary’ amounts of hidden salt, according to an analysis from Consensus Action on Salt and Health (CASH).

Low fat labelling may encourage consumption

Low fat labelling may encourage consumption

By Caroline SCOTT-THOMAS

Foods labelled ‘low fat’ or ‘low calorie’ may encourage consumers to eat more, according to a study published in the journal Appetite.

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