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.
World Health Organisation (WHO) recommendations for added sugar intake should be halved to protect teeth from dental caries, suggests a review published in the Journal of Dental Research.
The Scottish government has shelved a standard for responsible food and drink marketing intended to tackle Scotland’s obesity problem, after food industry participants withdrew from discussions.
Sugar-sweetened and sugar-free beverages produce similar satiety in children, says a new study that challenges the oft-quoted hypothesis that artificially sweetened drinks make people crave sweeter foods or serve as an appetite stimulant.
Despite ever-growing consumer demand, when it comes to low fat reformulation a number of key challenges remain - and industry cannot take a 'one size fits all' approach.
A new sector-specific engineering degree at Sheffield Hallam University in the UK aims to tackle the current skills gap in food engineering, with the first students starting next year.In this guest article, director of employment and skills at the Food...
Using cultures and enzymes taps into consumer demand for natural foods, while providing ways to reduce salt, fat and sugar in dairy products, according to Chr. Hansen.
The high levels of sugar contained in fizzy sodas and 'junk food' - and the effect that this has on oral health - may be an important additional mechanism for increased risks of heart disease, warn researchers.
Diabetic consumers are better advised to eat a single large meal based on the Mediterranean diet, rather than several smaller meals per day, according to new research.
Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).
Consumption of sugar sweetened beverages may be associated with an increased risk of developing endometrial cancer in postmenopausal women, according to new data.
Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas.
A low-fat diet in combination with supplementation with omega-3 rich fish oil may be associated with lower levels of pro-inflammatory substances and reduced cell progression scores in men with prostate cancer, research has suggested.
Nestlé may have canned Jenny Craig, and regulators clamped down on the sector's claim-making, but weight management products are booming globally, especially in increasingly image driven emerging economies like India and Brazil. It has pushed beyond...
Processed meat is the second biggest contributor to salt in European diets, but many manufacturers are still uncertain about why they should adopt a salt reduction strategy, according to AkzoNobel business development manager Matthijs Bults.
An ageing population, new EFSA health claims, protein perceptions and a focus on sugar as opposed to fat are some key considerations that are or should be driving the dairy industry, according to an analyst.
Recession-hit Britons are consuming fewer calories, although weight gain has continued, according to a series of reports from the Institute for Fiscal Studies (IFS).
A diet that is high in calories, not sugar-rich foods, may be key driver of non-alcoholic fatty liver disease, according to new research that contradicts current thinking.
With huge consumer and political pressure to reduce levels of 'bad fats', and soaring demand for healthier foods containing 'good fats' like omega-3's, FoodNavigator asks why we can't simply switch the two.
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.
Adherence to a Mediterranean diet may contribute to the prevention of a variety of conditions linked to the aging brain, including cognitive decline, depression and stroke, say researchers.
By Katherine Rich, CEO of the New Zealand Food & Grocery Council
A new theory that seems to be gaining momentum on the obesity front is food addiction. Apparently the world’s expanding waistline is as result of so many of us being addicted to food.
A food industry pledge to reduce the saturated fat content in a range of foods is a ‘bit of hype’ and will fail to change diets unless more companies sign up, according to trustee of the National Obesity Forum Tam Fry.
Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.
People with higher blood sugar levels are more likely to have memory problems, according to new research that suggests reducing levels of blood sugar could help to protect against cognitive declines.
Advice to cut saturated fat has actually increased cardiovascular risk – and high fat dairy and red meat have been unfairly demonised, claims cardiologist Aseem Malhotra in the British Medical Journal.
EFSA backing of a blood glucose lowering health claim for fructose products spells good business prospects, Israeli supplier of the ingredient Galam Group has said.
Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according to a new review.
Snacking on almonds could fill you up and provide you with nutrients without making you put on weight, a study which looked at people with an increased risk of type 2 diabetes has claimed.
Hydrocolloids firm CP Kelco has said it will invest a further 60m Danish krone (€8m) to expand its facility in Lille Skensved, Denmark, on the back of increased demand for its amidated pectin, used in low sugar and sugar-free foods.
Claims that people can get ‘hooked’ on certain foods which then makes them obese are overstated, with the result that food addiction is becoming an overly simplistic explanation for overeating, according to a leading expert in psychobiology.
Sugar producer Illovo – a subsidiary of Associated British Foods – has defended itself against the criticism released in an Oxfam report yesterday in a statement detailing its initiatives within the areas of health, education and community infrastructure.
Chr. Hansen CEO Cees de Jong talks with FoodNavigator about his vision for corporate evolution, with a definite emphasis on emerging markets – without neglecting the company’s European roots.
Sweeteners are widely used to replace sugar in diet and low calorie products within the food and beverage industry. However, many consumers are still worried about these ingredients. So, what are the facts behind low calorie sweeteners?
Carbonation alters the brain's perception of sweetness and makes it difficult for the brain to determine the difference between sugar and artificial sweeteners, a new study has found.
It is hard to fool the brain by providing it with 'energyless' sweet flavours, according to new research in mice that suggests that consumption of zero-calorie sweeteners leads to higher sugar consumption later.
Understanding and behaviours on salt consumption differ hugely from market to market across the globe – something manufacturers must take heed of when reducing levels, researchers warn.
Döhler has launched an open innovation platform, including funding and equity options for those with truly innovative ideas who may be lacking the cash to bring them to life.
Israel-based company Salt of the Earth has introduced a reduced-sodium salt, coloured with fruit and vegetable extracts, intended to help children learn to reduce the amount of salt they add to foods.
Roquette is set to introduce high lipid algal flours as ingredients in bakery, sauces, beverages and prepared meals, to reduce fat, replace common allergens and cut costs.
A sugar tax is the best way to combat excess sugar consumption which doctors agree is partly to blame for growing global obesity and diabetes rates, according to a report from Credit Suisse.
