Better defining the relationship between chemical structure and digestibility of under-used natural sugars could help industry to produce a new generation of “designer” sweeteners, say researchers.
Calorie consumption alone is responsible for increase in body fat, whilst protein intake may contribute to changes in energy expenditure, according to new research.
Consumption of ‘junk food diets’ containing high levels of trans fats may lead to brain shrinkage associated with Alzheimer’s, whilst consumption of foods high in vitamins may offer protection, says new research.
Early dietary exposure to foods containing added salt shapes a greater preference for salty tastes throughout infancy and childhood, suggests a new study.
Coca-Cola Enterprises (CCE) says it is focusing on the London 2012 Olympics to spur sales, but admits that any French soda tax could lead to retail price rises there of around 10 per cent.
In the first part of this exclusive interview, Beneo Group executive board member, Yves Servotte, explains how European Union health claim rules have informed strategic thinking at one of Europe’s biggest and most vocal ingredient vendors.
Leading members of the UK food industry have announced a partnership to fund and deliver a new comprehensive report on reformulation and sodium reduction methods.
There is an overriding trend within the world soft drinks market towards an overlap between categories, while economic unrest is expected to consolidate a trend towards cheaper products, according to Leatherhead Food Research.
In-depth understanding of how stevia works with different flavour systems, bulking agents, and other ingredients is required to optimise NPD or reformulation of existing food and drinks using the natural sweetener.
UK company Create Flavours has spent a year working on an in-house research project to develop a new fruit flavours range with increased acceptability in low-fat dairy products.
A diet high in fibre – but not necessarily one low in saturated fat or cholesterol – is associated with lower risks of heart disease and type-2 diabetes in teenagers, according to new findings.
Market analyst Euromonitor has produced a global weight management report that predicts an ongoing prevalence of reduced-calorie foods in the category but highlights conjugated linoleic acid (CLA) as a nutrient with a “key” role to play.
Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.
Commercial scale-up of a microalgae derived flour algae is expected to get underway in December this year, with anticipated market entry for set for 2012, claims Solazyme and Roquette.
The European Dairy Association (EDA) has hit out at Denmark's recently introduced tax on foods containing saturated fats, which it said raised 'considerable concerns' regarding its social and economic impact on the nation's population.
There is no one ‘golden bullet’ for fat functionality replacement in foods but understanding what fats do in a food system will help in the search for alternatives, claims a NIZO researcher.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
Acidic flavourings and preservatives added to sugar-free beverages and confectionery may pose a ‘dental health risk’ to consumers who believe such products don’t cause tooth decay.
Small molecules that modulate the human sweet taste receptor could help to provide zero-calorie foods and drinks that have "the true taste of sugar", say industry scientists.
A new salt enhancer claimed to help food manufacturers slash salt by 25- 35% without breaking the bank or compromising their clean-labels will be unveiled at the SupplySide West show in Las Vegas next week.
Irish government plans to introduce a 'sugar tax' on carbonated drinks could lead to widespread job losses within the Irish food and beverage industry and threaten the nation's economic recovery, Food and Drink Industry Ireland (FDII) has...
Hungarian snacks firm Chio Magyarország – owned by German giant Intersnack – has slammed the country’s new ‘chips tax’ for ruining its chance of winning funding for new popcorn and snacks lines.
The South African food processing industry is set to face regulatory action in a government bid to meet a 2020 target of salt reduction to less than 5g per day by per person.
Consumers of diet soft drinks risk the “rosy self-deception” that such products ‘cancel out’ excess calories consumed through food, while they could also encourage over-eating, Euromonitor International has suggested.
Consumers seeking a healthier alternative to sugar-coated chocolate sweets are willing to pay up to a 10 per cent premium for tooth-friendly variations of sweets and confectionery products, if they came to market, according to Beneo
The addition of savoury smells to foods helps to mask the taste of sodium replacers such as potassium chloride, according new research from Unilever scientists.
Manipulating the amount of fat in children’s foods could help to reduce energy consumption without reducing taste preferences or liking, according to new research.
Dieters can still achieve weight-loss by consuming a daily dark chocolate or "non-chocolate snack" within the context of a low-calorie, nutrient-dense diet, according to a study in the Journal of the American Dietic Association.
New research finds substituting potassium and/or magnesium salts for regular salt in people with high, normal or mildly elevated blood pressure result in a significant reduction in their daily sodium intake as well as a lowering of their blood pressure.
Belgian chocolate firm Cavalier has confirmed that it is planning to launch the UK's first chocolate range containing stevia from January next year, while other launches across the EU will also follow initial listings in Belgium from November.
Solbar claims the latest addition to its textured vegetable protein range can copy almost any red meat, poultry, fish or sea food for vegetarian applications or can be used to add texture and cost benefits to actual meat products.
Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.
New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.
The equation for energy balance and its relationship to body weight may not be as simple as ‘calories in versus calories out’, according to a Lancet paper in the journal’s special series on obesity.
Research groups and universities throughout Europe have been invited to help UK food manufacturers cut the level of salt in baked goods, confectionary products and other foods.
Consumers are willing to pay for healthier foods with modified fat contents, especially when they believe they are at risk from illness, according to new research.
UK children’s food advocates, critical of marketing tactics by soft drink makers, are calling for further restrictions on TV advertising in a bid to curb what they claim are the industry’s misleading messages to children and parents.
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
A diet that combines cholesterol-lowering foods may results in greater decreases in low density lipoprotein (LDL) cholesterol levels than a low-saturated fat diet, according to new research.
Lowering dietary salt intake has the potential to save millions of lives globally by substantially reducing levels of heart disease and strokes, according to new research.
Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.
LycoRed has just released a natural tomato concentrate that it says can help limit the use of more costly ingredients in a wide range of foods, whilst still enhancing the flavour.
High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.
