Tucking in to lots of junk food during pregnancy might help to ease those pregnancy pangs, but consumption of an unhealthy diet can pre-program unborn children’s preference for junk food in later life, warn researchers.
Chr. Hansen has developed a salt-reducing concept that enables cheese manufacturers to cut sodium levels by up to 50% while maintaining similar taste and texture properties.
uk drinks firm upset by 'inaccurate' daily mail article
AG Barr tells BeverageDaily.com it is 'very concerned' by an inaccurate article in UK national newspaper the Daily Mail, claiming it prefers profit to consumer health by hiding sugar values on cans of IRN-BRU Regular.
The UK government should consider taxing unhealthy foods and sugary drinks in an effort to improve children’s health and combat diet-related illness, according to a new report from food and farming campaign group Sustain.
From food ingredients that reduce the blood glucose response to food intake, to natural high-potency sweeteners, digestive health and weight management ingredients, and plant-based ingredients that can mask bitter flavors…
PepsiCo is significantly ahead of Coke in terms of the share of its UK cola sales in low or no calorie versions, the latest figures sent to BeverageDaily.com suggest.
Limiting the intake of omega-6 polyunsaturated fats plus boosting the intake of omega-3 fatty acids during pregnancy could lead to a healthier baby with less fat and more muscle, say researchers.
Coca-Cola Enterprises (CCE) CEO John Brock has taken a sideswipe at detractors of soft drink ingredients who he claims base negative comments on ‘bad science or no science’.
Taxes on soft drinks and foods high in saturated fat and subsidies for fruits and vegetables could improve diets and overall health, according to a new review from New Zealand researchers.
Coca-Cola has reformulated Glacéau vitaminwater for the British market by revamping packaging and reformulating its eight-strong range with a stevia-based sweetener that cuts sugar levels by 30% and cuts the calorie count by 30 per bottle.
Campaign group Consensus Action on Salt and Health (CASH) has issued an apology and retracted a recent press statement that wrongfully labelled cheese as the third “biggest contributor of salt in the diet.”
Functional food and drink products should utilise non-nutritive artificial sweeteners as a means to help consumers aid weight management and reduce the risk of diabetes, say scientists.
Cargill is exploring opportunities in the energy sector after an ‘exciting’ study suggested that its novel carbohydrate Xtend sucromalt reduced and delayed mental fatigue in adults when formulated within a beverage.
NIZO researchers claim to have found a way to reduce the salt content of sausages and other processed meat by at least 15% while retaining the same saltiness perception – by making them juicier.
Belgian supplier Beneo’s dessert thinktank is showing off some product concepts using sugar-free, ‘tooth-friendly’ isomalt and an already launched oligofructose-stevia blends for functional fibre candy.
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
Consensus Action on Salt and Health (CASH) has called on the UK Department of Health to set lower salt content targets for cheese manufacturers, after a study discovered some cheese products contain more salt than crisps or seawater.
The CEO of beverage development and innovation company MyDrink Beverages tells BeverageDaily.com why his firm's new non-alcoholic beverage concepts for 2013 could take the market by storm...
Tate & Lyle tells BeverageDaily.com that its new stevia ingredient, Tasteva, can be used to halve sucrose levels in cola drinks without a bitter aftertaste, and does not use masking agents.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
A proposed 300% increase on French palm oil imports could lead to increased consumption of harmful trans fats and ignores the primary sources of saturated fat in the French diet, says the Malaysian Palm Oil Council (MPOC).
'Snackified' traditional foods are among the latest snack trends on show at SIAL in Paris this week, where better-for-you snacks have made a strong appearance.
Unilever has added new ‘challenges and wants’ to its open innovation platform, this time seeking help with a stable natural red colour for fruit and dairy, and technologies to reduce sugar in ready to drink teas.
California-based flavour firm Senomyx has received European regulatory approval for four savoury flavour ingredients and a sweetness enhancer for use in sucralose-sweetened foods and beverages, the company has said.
From sweet tastes, to saltiness and even garlic – the latest research is suggesting that early exposure to tastes can help shape long term food preferences, but just how important is it?
European policymakers may be considering a Europe-wide fat tax in an effort to combat obesity – although such a move would be complicated and subject to considerable debate, according to Alberto Alemanno, associate professor of law at HEC Paris.
The Scottish government and the Scottish Food and Drink Federation (SFDF) have committed to a further two-year partnership to support small businesses in reducing salt, fat and sugar in their products.
Regulating to mitigate lifestyle risks – including overconsumption of unhealthy food – can produce good results over a relatively short period of time at a reasonable cost, according to World Health Organization programme manager Joao Breda.
Product innovation and quality is a stronger priority for industry than sustainability and efficiency when considering new technology investments, Leatherhead finds.
Millions of Europeans are still at increased risk of heart disease due to consumption of artificial trans fatty acids, according to a new pan-European review published in BMJ Open.
Ingredients firm AB Mauri has a patented technology for reduced-fat tortillas that opens up opportunities in a vastly untapped market sector, a company director said.
Diabetes Ireland has called on food manufacturers to stop using the term ‘diabetic’ or ‘suitable for diabetics’ on product packaging, saying that such claims could mislead consumers.
Europe is the most active region in the world for low salt product innovation – with the Netherlands leading the pack – although food manufacturers globally are using the claim less often on new products, according to market research organisation Mintel.
Artificially and sugar-sweetened drinks may be linked to preterm child birth, according to Scandinavian researchers who have conducted a controversial new study.
Confectionery giant Mars is set to launch a slimmer sister to its trademark Mars bar in the UK later this month, with a new caramel only version containing 20% less calories due to hit the shelves.
Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.
Healthy food should be made cheaper and a ‘fat tax’ should not be treated simplistically in Israel, the head of the public health lobby in Israel’s parliament has told FoodNavigator.
An unprecedented level of joint planning, innovation, and action between academia, governments, civil society and the food industry is required to battle the ‘double crisis’ that world hunger and high obesity rates are causing, warn researchers.
A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.
Population level strategies – including taxation and regulation of advertising – could cut cardiovascular related deaths in Europe by half, according to a new position paper from the European Society of Cardiology (ESC).
Lrbeva Nutrition has launched an online nutritional profiling tool for the food industry that also highlights any nutrition claims that assessed products can make.