Cognis launches clean label low-sat fat ingredients
Cognis has launched three new vegetable fat ingredients, which allow manufacturers of products such as creams, soups and sauces to reduce levels of saturated fats without affecting taste or texture.
Galactomannans show low GI snack potential
Nutritional snacks could profit from lower glycemic index values from the addition of galactomannan gums, according to a new study.
Surfactants in food could speed lipid digestion
The use of surfactants in food could be causing quicker break down of protein-coated lipids, according to a new study with potential to aid future food design.
Low saturated fat intake associated with higher stroke mortality
Very low intakes of saturated fats may be just as bad for you as very high intakes, and could lead to an increased risk of death from stroke - according to new Japanese research.
Phenols could reduce acrylamide formation
Polyphenols may reduce the formation of acrylamide in food emulsions, a new study has suggested for the first time.
Survey shows confusion between organic food and low-fat
A UK consumer study has uncovered serious misunderstandings about what ‘organic’ food is, with one in four people admitting confusion and one in five believing organic food is lower in fat.
Popeye encourages Thai children to eat fruit and veg, study
Cartoon role models and direct experience of fruit and vegetables in a classroom setting may markedly improve consumption levels amongst children, according to a Thai study.
Soluble cocoa fibre could replace muffin fat
Replacing some of the original fat in muffins with soluble cocoa fibre could help manufacturers boost the health profile of their products, says a new Spanish study.
Model tongue helps texture optimisation of low fat foods
Dutch scientists have developed a new methodology to mimic the actions of the tongue, which could enhance the formulation of low-fat versions with the texture of their high-fat originals.
EFSA finds erythritol safety margin for beverages too slim
The use of erythritol in beverages at a proposed level of 2.5 per cent could cause a safety concern for small children, EFSA says, as the margin between estimated daily intake and the no-observed-adverse-effects-level (NOAEL) is too small.
CP Kelco pumps additional $8m into Danish pectin plant
CP Kelco has announced that it is injecting $8m investment into its pectin plant in Skensved, Denmark to meet growing demand for its amidated pectin for use in low-sugar and sugar-free products.
Olive oil may replace pork fat for summer sausages
Barbecues may see a healthier sausage this summer as Spanish scientists show that pork fat may be replaced by emulsified olive oil without changing the taste of the hot dog.
Resistant starch may replace wheat flour for biscuits
Substituting wheat flour for resistant starch may be an easy way for formulators to boost the health profile of a product without affecting taste or acceptance, says a new study from Spain.
An assertion in new guidance from the National Institute for Health and Clinical Excellence (NICE) that firms making progressive reductions in salt can simply carry on indefinitely without any technical or commercial consequences has baffled industry...
Kiwifruit pectin show health and wellness potential
Pectin extracted from kiwifruit may boost the levels of beneficial bacteria in the gut and may also be used to microencapsulate probiotics for the health and wellness segment, suggests new research.
Doctors call for EU-wide approach to obesity
Medical professionals from Britain and Ireland this week met with EU Parliament representatives to push for a Europe-wide approach to tackling obesity.
Unilever expects products to help meet essential fatty acid advice
Processed foods will play an important role in helping consumers meet new recommendations for essential fatty acids without increasing energy intake, says Unilever Nutrition VP.
Cellulose ingredients make for crispier, healthier fried products
Adding the hydrocolloid HPMC to a batter can reduce the uptake of oil during frying and enhance the ‘crunch’ on eating the crispy crust, says new data from Europe.
Randomness may be key to reduced sugar products
Uneven distribution of sugar in a food may allow formulators to reduce the sugar content of foods without detrimentally affecting the sweetness of the finished product, Dutch researchers report.
Australian food firms commit to slashing salt
Food companies in Australia have committed to significant reductions in salt levels in their products, mirroring similar efforts across the globe as public awareness and industry pressures rise.
Ring fries beat French fries on health and taste: Study
Frying potato rings rather than straight strips produces fries with less oil, lower levels of acrylamide, less salt, and better taste, says a new study from the US.
Enzymes show the way to healthy salt-free soy sauce
Salt-free soy sauce may be attained by fermenting soybeans with Aspergillus oryzae, and the resulting product may even be able to reduce blood pressure, says a new Japanese study.
Air bubbles may help cut salt and sugar: Unilever
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
Presentation and innovation are key to kids' healthy food habits: Study
A new study on children’s willingness to eat fruit indicates that they are prepared to eat twice as much when it is visually appearing, findings that could help inform food producers’ strategies as well as parents’.
Exploring drinks innovation for health and wellness
Special Edition: Drinks Ingredients
Functional beverages make up one of the most dynamic parts of the beverage market, and with consumers becoming increasingly savvy about health and wellness, myriad opportunities have opened up for industry.
Erythritol cookies pass taste tests
Formulating cookies with erythritol may allow for partial replacement of sugar without the consumer tasting a difference, says new research from Taiwan.
Dietary sugars may be affecting cholesterol levels: Study
Increasing intakes of sugars from processed and prepared foods may detrimentally affect levels of HDL ‘good’ cholesterol, says a new study from the US.
Groundhog Day for European health claims?
“Many in industry are pinning their hopes on EFSA showing them the light at the meeting, including the likes of Danone, which withdrew three probiotic immunity/digestive health article 13.5 claims in April, citing clarification it is expecting on Big...
Doctors call for UK trans fat ban
Banning artificial trans fats in the UK could prevent 11,000 heart attacks and 7,000 deaths a year, according to two senior doctors writing in the British Medical Journal.
Food-brain study shows benefits for Med diet
Consuming a Mediterranean-style diet may improve brain health and reduce the risk of developing Alzheimer’s disease, says a new study from New York.
New goals set for sugar and saturated fat reduction
The UK’s Food Standards Agency has unveiled its final recommendations to industry for cutting sugar and saturated fat in soft drinks, confectionery and bakery products, which includes trimming back portion sizes of some products.
French supermarket to remove palm oil from foods
France’s Group Casino has pledged to remove palm oil from all its own brand products, starting with 200 by the end of this year, for environmental and health reasons, and use only certified sustainable palm oil in non-food products.
Replace saturated fats with omega-3 to boost heart health: Harvard study
Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new Harvard study.
Low-sugar options expand with gel innovations
Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.
Milk protein complexes may hold key to WOW emulsions
Using conjugates of caseinates from milk and maltodextrin may improve the stability of double emulsions, and lead to a wider acceptance of the technology in a range of food applications.
Spider and snake enzymes could deliver healthy food
Danisco is starting a new four-year research project to investigate potential uses of enzymes produced by spiders, snakes and carnivorous plants as processing aids for food and other industrial uses.
Health claims could impact natural perception
Making a health claim on a product could lead consumers to think it is less natural and less tasty, according to a new study which also puts a dent in the so-called ‘healthy halo’.
Inulin-blend offers low-fat dairy opportunities: Study
Low-fat dairy products that taste like their full-fat varieties may be formulated with a blend of long and short-chain inulin, says a new study from Spain.
Options abound for low-fat, vegetable-based mayonnaise
Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
Scotland mulls cooperation and regulation to curb obesity
The Scottish government is proposing a series of actions to reduce consumption of energy-dense foods as part of a bid to curb obesity in the country, and has not ruled out regulations.
Olive oil may replace trans-fat shortenings in bakery
Trans-fat containing margarine and other shortenings used in cakes may be substituted by olive oil without affecting textural properties or flavour and aroma, says a new study from Greece.
Study points to prebiotic soft drinks with tagatose
Beverage formulators looking at next generation products could harness the sweetening and prebiotic effects of tagatose in acidic drinks, says a new study supporting the stability of the ingredient.
Super fruit may boost shelf-life for probiotic yoghurt
Adding the pulp of acai to probiotic yoghurt may boost the shelf-life of probiotic yoghurt, as well as improving the fat profile of the functional food, says a new study.
Layered gels may help sugar reduction
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
Flaked lentils may boost nutrition content of snack bars
Formulating snack bars with micro-sized flakes of lentils may boost the folate content of the finished product by 10 per cent, says a new study from Canada.
Common thickener may mask polyphenol bitterness
Formulating foods with the common hydrocolloid carboxymethylcellulose (CMC) may mask the bitter flavour of health-boosting polyphenols, says new research.
There’s more to healthy eating than reformulation
Pressure to improve the healthy profile of foods focuses too much on the micro and not enough on macro factors that are affecting consumers eating habits, according to food business leaders.
FSA survey finds support for one per cent milk
A Food Standards Agency (FSA) survey has found that the overwhelming majority of UK consumers consider one per cent milk to be an acceptable alternative to semi skimmed.
Low-salt ready meals beat ‘the real thing’ in taste test
Commercial lasagne produced with reduced salt levels and salt substitutes scored higher on consumer tests than the ‘normal’ salt version, says a new study from Ireland.
New campaign slams bad fats
Saturated fats in the UK diet are making headlines once more, as the FSA launches the second phase of its consumer campaign to cut down and doctors issue stark warning on the effects of bad fats.