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.
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.
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.
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.
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’.
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.
Formulating cookies with erythritol may allow for partial replacement of sugar without the consumer tasting a difference, says new research from Taiwan.
Increasing intakes of sugars from processed and prepared foods may detrimentally affect levels of HDL ‘good’ cholesterol, says a new study from the US.
“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...
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.
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.
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.
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.
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.
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.
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.
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’.
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.
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.
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.
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.
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.
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.
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.
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.
Formulating foods with the common hydrocolloid carboxymethylcellulose (CMC) may mask the bitter flavour of health-boosting polyphenols, says new research.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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 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.
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.
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.
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.
