Restricting marketing to children and continuing to cut salt, fats and added sugar in processed foods are among initiatives put forward in a plan to tackle childhood obesity, agreed by EU member states in Greece last week.
While the debate about deforestation due to palm oil rumbles on, new research has suggested that the release of methane from palm oil processing wastewater may also be a significant concern.
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?
The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.
Being overweight risks becoming the norm in Europe, says a new report from the World Health Organisation (WHO), which blames widespread promotion of unhealthy foods and inactivity.
Foods that are rich in advanced glycation end products (AGEs) from high cooking temperatures - including fried and cooked meats - may increase the risk of developing dementia, according to new research.
High magnesium, low potassium mineral salts represent a functional and nutritious solution for sodium reduction in baked goods, according to a food science consultant.
High prices for fresh fruits and vegetables are associated with higher Body Mass Index (BMI) in young children in low- and middle-income households, according to new research.
Meat from grass-fed organic dairy steers may be of greater nutritional quality than conventionally raised steers, but falls below standard in overall consumer liking and flavour tests, according to research.
Health and wellness trends have boosted fruit ingredient sales, with shapes, inclusions and snacks gaining in popularity, says veteran fruit specialist Paradise Fruits.
Shares in the world's biggest food company were down by around 2% this morning as Nestlé announced its slowest sales growth in four years and missed profit expectations for 2013.
Sugar has had a bad press recently, especially after campaign group Action on Sugar formed to tackle ‘hidden’ sugars in processed foods last month – but sugar industry proponents claim it should not be singled out as a leading culprit in the obesity crisis.
UK adults drastically underestimated sugar levels in fruit juices and smoothies by 48% on average and significantly overestimated content in energy drinks and CSDs says a hard-hitting comment in The Lancet.
High intakes of salt throughout adolescence may be associated with levels of obesity and inflammation, regardless of calories consumed, say researchers.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I
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.
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.
Governments could slow a rapid rise in cancer rates by regulating alcohol and sugary drinks in the same way as tobacco use, claims a new report from the World Health Organisation (WHO).
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).
A European research cooperation led by NIZO has developed a new emulsion technology based on water-soluble ingredients that could replace oil and water emulsions for low fat food applications.
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.
Smell is the first of our senses to detect a food’s fat content, according to new research that suggests using 'fat odours' could make low-fat foods more palatable.
Overweight and obese adults who drink sugar-free or diet beverages consume more calories from food than overweight people who drink regular soda, according to new data.
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.
The food and drink industry must be part of the solution to obesity – but there are significant gaps in its approach, says a new report from the UK’s National Obesity Forum.
The three giants of chicory-derived inulin and fructo-oligosaccharides (FOS) supply have won a significant European Food Safety Authority (EFSA) health claim approval linking non-digestible carbohydrates and improved blood glucose response.
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.
Prominent nutritionists have provided their exclusive feedback on Action on Sugar’s sugar reduction campaign, designed to combat the rising incidence of obesity in the UK.
Fresh calls to reduce the 'excess' levels of sugar in food and drinks products by newly formed Action on Sugar could help industry to higher profits through the use of cheaper non-nutritive sweeteners, according to Professor Jack Winkler.
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).
Teenagers should stick to low fat diets to prevent build-up of dangerous abdominal fat – irrespective of how much they exercise or how many calories they consume, according to a new study.
A new global campaign will bring together experts and policy makers to tackle the current global epidemic of obesity and diabetes by reducing 'unnecessarily high' levels of sugar in food and beverage products.
Reducing blood pressure, cholesterol and blood glucose could be just as important as losing weight to prevent heart disease and stroke, according to a new research review.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
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...
Public Health England’s campaign encouraging consumers to swap unhealthy foods for healthier ones should demand more from food companies and supermarkets, according to the Children’s Food Campaign.
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.
With 2013 fast drawing to a close and 2014 just around the corner, we took the chance to catch up with analysts and experts at Mintel to ask them what their highlights from this year have been ... and a few predictions for what might be in store in the...
Passing EU-wide regulations on the food industry for reducing non-communicable diseases (NCDs) is not a question of 'whether' but 'how', according to a new report published as part of the Swedish Institute for European Policy Studies...
Consumption of zero-calorie artificial sweeteners in a drink may have an identical effect on gut responses as water, according to newly published human data.
Stock cubes and gravies contain ‘high and unnecessary’ amounts of hidden salt, according to an analysis from Consensus Action on Salt and Health (CASH).
While stevia's reputation remains sweet, sucralose and aspartame are slipping behind. Canadean looks at which sweeteners receive the best and worst press.