Reformulation

Gan Shmuel delivers low sugar juices

Dispatches from Israel

Gan Shmuel delivers low sugar juices

By Rod Addy

Israel's beverage behemoth Gan Shmuel Group claims it has developed low sugar pure juices that contain no added ingredients and are undiluted, yet retain a natural, sweet taste.

Coke backs SATIN satiety project to battle obesity

Dispatches from Vitafoods Europe 2012

Coca-Cola bites into EU-backed obesity project

By Shane Starling from Geneva

What is the world's biggest carbonated beverage company doing in a European Union satiety research project? Why, collaborating to battle obesity of course…

The type of fat we consume could play an important role in how well our brains function as we age, say the researchers.

Sat fats hamper brain function and memory: study

By Nathan Gray

Consumption of saturated fats may be associated with decreases in memory and reductions in brain functioning, and could lead to an increased risk of Alzheimer’s disease, according to new research in women.

6-year EU obesity platform nears completion: But has it worked?

Dispatches from the 6th Nutrition & Lifestyle conference in Brussels

6-year EU obesity platform nears completion: But has it worked?

By Shane Starling

A 6-year project tackling obesity and other diet and physical activity-related health issues across the European Union has spawned 300 individual positive actions by government, commercial and other actors – and is not set to wind up until next year.

Picture Copyright: Coca-Cola France

Coke confirms new French stevia sightings through major EU launches

By Ben Bouckley

The Coca-Cola Company has confirmed to BeverageDaily.com that it has launched stevia-sweetened varieties of Sprite and Nestea in France with 30% less sugar – the first roll-out using its headline brands on a major market since European Commission (EC)...

Next generation mayonaise? Unilever seeks future food solutions

Unilever cranks up open innovation activities

By Jane Byrne

Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.

Natural and functional formulations could learn from salt, fat, and sugar reduction technologies, says Leatherhead expert

Natural and functional formulations could learn from salt, fat, and sugar reduction technologies, says Leatherhead expert

By Nathan Gray

Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.

Reformulation drive risks dairy sector damage, Dairy UK warns

Reformulation drive risks dairy sector damage, Dairy UK warns

By Ben Bouckley

UK trade body Dairy UK has called on the nation’s government to do more to communicate the positive health benefits of dairy products, and warns that the current focus on reformulation risks ‘putting many consumers off eating dairy foods’.

Sonneveld responds to Dutch salt cap on bread

Sonneveld responds to Dutch salt cap on bread

By Oliver Nieburg

Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.

High dietary salt intake could be linked with up to a 68% increased risk of gastric cancer, say researchers.

Dietary salt intake linked to gastric cancer risk

By Nathan Gray

A new study investigating a link between high salt intake and risk of gastric cancers could add to increasing pressure for industry-wide sodium reduction, researchers have said.

‘Cheese makes you chubby’ New York billboards scream

‘Cheese makes you chubby’ New York billboards scream

By Ben Bouckley

The US-based Physicians Committee for Responsible Medicine (PCRM) has taken shock tactics to consumers by posting two huge billboards in New York warning of what it claims are the obesity-related dangers of eating cheese.

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