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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.