Soy protein innovation may lead to functional food gel advances
Hydrogels made from soy protein could protect functional food ingredients through the gut, tapping the ever-growing health and wellness segment.
Industry surprised by Romanian 'fat tax' plan
Plans to introduce a new tax on foods high in salt, sugar, and additives in Romania came as a surprise to the food industry, and the full impact will not be clear until after the details are hammered out over the next 10 days.
Anti-hunger aromas have real potential in obesity fight
The concept of using aroma to produce anti-hunger feelings during chewing is “promising and appealing”, says a timely review of the science-to-date.
Big changes needed to make diets sustainable, report
Reducing meat and dairy consumption, eating fewer fatty and sugary foods, and wasting less food are the three changes to consumption habits that will have the biggest impact on making diets more sustainable, says a new report.
No fear of trans fats in Finnish margarines
The Finnish food safety body has concluded that trans fats are not a problem in margarines and spreads on the Finnish market, after examining products’ composition.
Majority of companies on board with reformulation, CIAA
The majority of food and beverage companies in the EU that can reformulate products to make them healthier have already done so, or are considering it, claims the CIAA.
Apple skin may boost fibre in bakery
Incorporating an apple skin powder, an under-utilised food-processing by-product, in bakery products could boost the fibre-content of the product, says new research.
Special edition: Cranberries
In the second part of our special on cranberries, NutraIngredients looks at the supply for the berry, and asks ‘what issues are bogging down cranberry supply?’
Sausages ideal carriers for eye health ingredients: Study
Sausages are a suitable carried for lutein, the carotenoid linked to eye health benefits, says a new study which reports higher lutein uptake than from vegetables.
Inulin-gum mix creams up low-fat custard
A mixture of inulin and carrageenan may allow the formulation of low-fat custard formulations with a creamier texture than the full-fat versions, says a new study.
Distributor plays up fruits’ technical power
A newly-formed distributor is offering a slate of fruit and nut ingredients that could provide technical functions in food applications to replace artificial additives or sweeteners.
Whey protein open doors to low-fat fried chicken
Including whey proteins in the batter for fried chicken may reduce the uptake of fat into the finished product by up to 30 per cent, says a new study.
French sweet tooth holds sugar opportunities
Opportunities for low-sugar formulations could potentially reside in France with a new study showing eight out of ten French people consume a reduced sugar product at least once a week.
Nutrition of lunchbox foods attacked
Consumer watchdog Which? is campaigning for strict rules on the sugar, salt and fat content in foods that appear to be healthy, following a study of foods commonly put in kids’ lunchboxes.
CASH turns spotlight on salty sauces
A new study of pasta sauces has drawn attention to huge differences in salt levels per portion between products, and big gaps in information given on the labels.
Rousselot divides gelatines for functionality and healthy products
Rousselot has reorganised its gelatine offering to better illustrate the functionality of different forms of the ingredient and how they can be used to reformulate products along healthier lines.
Australians need simpler salt labelling scheme: Study
Many Australian consumers are aware of the risk of high blood pressure due to excess salt intake, but a new study indicates that many have trouble interpreting labelling info that lists sodium, rather than salt.
Consumer response to health claims varies by country: Study
Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak health claim, indicates new research.
Shoppers still prepared to pay for healthier foods, says research
Consumers are prepared to pay more for foods that note health attributes on packs, and are becoming more aware and sophisticated in their attitudes to diet and food labelling, according to research from Tate & Lyle.
New gelatine product for ‘creamy’ fat-free ice cream
Gelita has developed a new gelatine product for fat reduction in ice cream which it claims gives a smoother, creamier mouthfeel than other low fat products on the market.
Spanish market holds promise for salt replacement
UK-based Alexander Foods has entered into an agreement with Exquim S.A. to distribute its salt replacement product in Spain in what it says is its first step into the wider European market.
Fibre may replace trans-fats for snack formulations
Inulin can replace trans-fatty acids in snack food formulations, turning it into a healthy snack with good consumer acceptance, says a new study from Brazil.
Survey shows huge lack of salt content awareness
The UK’s Food Standards Agency is launching a new campaign to encourage people to check salt levels on food labels, as 77 per cent of people are not aware that bread and breakfast cereals are amongst the most laden products.
Dairy industry seeks policy rethink on saturated fats
The European Dairy Association (EDA) has hosted a conference to push the case for a rethink of attitudes to saturated fat in advance of proposed tax and public policy changes.
Omega-3 cheese: All the benefits of fish without the smell
Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and cover the ‘fishy’ flavour in cheese, says a new study.
Global food use of bulk and high intensity sweeteners
Some 70.4 million tonnes of sweeteners were used by the global food and beverage industry in 2008, including sugars. But which sweeteners are most used, in volume terms?
Free-from foods packed with salt, CASH finds
A survey of UK supermarkets’ own-brand gluten-free, wheat-free and dairy-free foods has found more than half had higher salt levels than standard versions, raising concern for the intake levels of coeliacs and others who avoid certain foods.
Olive fibre may replace fat in meat products
Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.
Brands slash unhealthy kids' food ads by 93%
A pledge on responsible advertising in Europe has resulted in a dramatic reduction in ads for unhealthy foods to under-12s this year by the likes of Kellogg’s, Nestle and Mars, says an independent report.
The French government has approved the use of stevia sweeteners with 97 per cent purity rebaudioside A (Reb A), officially opening up the first EU market for products containing the much-anticipated ingredient.
Sugar plus vit C boost green tea’s health punch
Manufacturers of ready-to-drink green tea products should include both sucrose and vitamin C to enhance the health profile of their formulations, suggests a new study from Purdue.
Tapioca ingredient tweaked for lower fat pastry
Ulrick & Short is launching an adapted version of its Delyte F fat replacer for tapioca to reduce the fat content in both sweet and savoury shortcrust pastry.
Low-fat chocolate breakthrough could replace fat with water
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
Cereal makers lobby FSA to stop salt warning ads
Leading cereal manufacturers in the UK are meeting the Food Standards Agency (FSA) today to urge the body to pull a £3m (€3.44m) advertising campaign on salt consumption.
Erythritol’s antioxidant activity may add to diabetes benefits
The zero-calorie sweetener erythritol may exert a strong antioxidant activity which may protect vascular health of diabetics, says a new study from The Netherlands.
Low carb diet may increase heart risk: Mouse study
A new study has concluded that low carb-high protein diet leads to more atherosclerosis in mice, findings that could have implications for diet strategies if they also hold true for humans.
Low calorie drinks and low-fat foods effective for weight loss
Regular consumption of low-calorie beverages and low fat foods may help maintain weight loss and a stable body weight, suggests findings from a new study.
Confectionery fat destocking hits AAK, but healthy oils are on the up
Specialty fats firm AAK has said it is benefiting from the trend for manufacturers to substitute more expensive fats with cheaper, healthier oils – but it has been hit by destocking of confectionery fats.
Firmenich and Senomyx sign new deal for sweetness enhancers
Firmenich has extended its collaboration with Senomyx over the development and commercialisation of sweetness enhancers, with a view to helping reduce levels of sucrose, fructose and rebaudioside.
Colour-protein mix gives glimpse of functional emulsions future
Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.
Spend more to market healthy foods, says FSA
The UK’s Food Standards Agency has published tough draft recommendations for reducing saturated fat content and portion sizes in sweet baked goods, chocolate and beverages – as well as an increase in marketing spend on healthier products.
Reformulation on track in the tough times, data indicates
Food reformulation is not slowing down in the recession, according to figures published by the FDF, but regulators should be aware that economic factors could affect priorities going forward.
Healthier mayonnaise passes consumer taste test: Study
Rice bran oil and soy protein concentrate could be used by mayonnaise manufacturers to cut fat levels while increasing consumer acceptability, according to a study on its sensory properties.
Treatt launches honey distillates for low-cal treats
Dispatches from IFT
Treatt is extending the options for manufacturers that want to make honey flavoured products but without extra sugar or calories – and without having to deal with bulk quantities of sticky real honey.
National Starch dials in Precisa texture systems
Dispatches from IFT
National Starch introduced new texture systems at the IFT expo in Anaheim, USA, this week, designed with the help of its Dial-in Texture Technology.
Addition of a grape seed extract to bread may not only increase the antioxidant content of the staple, but also inhibit formation of a potential toxin, says new research.
Fatty formulation may boost feeling of fullness
Oil-in-water emulsions formulated to improve their stability in the harsh acidic conditions of the stomach may promote a feeling of fullness and help with weight management, suggests new research.
France and rest of Europe prepare for stevia approval
Manufacturers in France are gearing up to start using high purity stevia extract Reb A as soon as approval is signed off, according to a supplier, making use of an anticipated two-year window before full European approval.
Vinegar could be used for salt reduction: Study
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
FSANZ disputes shock Australian salt intake claim
FSANZ says the majority of Australian adults are not exceeding its recommended maximum daily salt intake, following media reports that claim some Australians could be consuming 40g of salt a day – almost seven times the recommended max.