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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.
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.
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.
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 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.
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.
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.
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.
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 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.
The Food Standards Agency has unveiled updated salt reduction targets for the food industry up to 2012, trimming back levels once more in some 80 categories of foods.
Speakers at the first day of Stevia World have focused on the potential of stevia sweeteners as mainstream sugar replacers, as well as their role in tackling surging rates of diet related ill health, such as diabetes.
The Confederation of the Food and Drink Industries of the EU (CIAA) has said that industry has made ‘important progress’ in its efforts to tackle obesity and other diet-related diseases over the past four years.
As the crusade against saturated fats gains pace, UK snack and biscuit manufacturer United Biscuits has achieved gains in product formulations for a range of its popular biscuit brands.
Unilever has announced plans to cut the salt content across its global range of 22,000 products with an eye on achieving the five grams daily maximum salt intake recommended by the World Health Organization.
The UK’s Department of Health is to raise awareness of the need for energy balance in diets, controlling overall calories as well as specific macronutrients such as saturated fat and added sugar.
Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.
Balancing saturated fat as a proportion of total calories, and the natural variation of fat levels in meat, are amongst the challenges faced by Waitrose suppliers in developing food products with lower saturated fat products.
A new margarine can enable lower saturated fat in puff pastry and croissants, according to developer Romi Smilfood, helping to meet targets for healthier bakery products.
With satiety food formulations on the rise, breakthrough research from British scientists offers a deeper insight into the role of gut hormones on appetite and why a low GI (glycaemic index) meal, such as a morning bowl of porridge, keeps consumers feeling...
The Food and Drink Federation said it is baffled by a Food Standards Agency recommendation to keep the protein cap that limits products such as cereals being advertised to children, which it said overturned previous advice without “good reason”.
National Starch Food Innovation (NSFI) has added another product to its Novation clean label starch line. Derived from tapioca, it is billed as an ingredient that can bestow indulgence on a product, with reduced oil, fat or cream.
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.
Gelling of milk proteins using the food-approved enzyme rennet can produce microcapsules capable of encapsulating healthy ingredients like probiotics, says a new study from Germany.
Consumer watchdog Which? has renewed its calls for food manufacturers and retailers to do more to address sugar, salt and fat content and take a consistent, industry-wide approach to labelling to help people make healthily choices.
The use of salt replacers in the diet, as a means of reducing sodium intake, may improve blood pressure and artery health, says a new study from China.
Fad diets that focus on protein, fat or carbohydrate content are all the same when it comes to losing weight as a reduced-calorie diet can be successful no matter what macronutrients it is made up of, a new study has concluded.
UK-based ingredients supplier Ulrick and Short has extended its range of starches and fat replacers for use in dairy desserts, custards and fruit compotes.
Flavour giant Givaudan is using new sensory validation techniques to measure how salt impacts on aspects of taste, and is using this as the basis for new ingredients.
The Food Standards Agency (FSA) has today launched a £3.5m advertising campaign to encourage consumers to reduce their intake of saturated fat and change the way they shop and eat.
The average UK household bought buying 1.3 per cent less salt in food products in September 2008 than two years before, according to new data from TNS Worldpanel, data seen as testament to reformulation efforts.
Chr Hansen is extending its range of natural colouring foodstuffs with eight new additions, following two years of experimentation with fruit, vegetable and plant sources.
A new study from Nestle has revealed that the human brain makes quick decisions on the energy and fat content in food just by looking at it – a finding that adds to knowledge on why we choose to eat the foods we do.
A new study has delivered positive results on the use of platinum as a catalyst during hydrogenisation of oils, but without the production of harmful trans fats.
