Sugar and health

Almost 75% of low income group say they struggle to afford the recommended five-a-day, according to research.

Austerity bites in to consumers ability to purchase fresh fruit and vegetables

Five-a-day? We can’t afford one a week, say 25% of Brits

By Annie Harrison-Dunn

Austerity and rising food prices have hit healthy eating habits hard in the UK, with one in four Brits revealing they have not bought any fresh fruit or vegetables in the last week. 

Sweet foods meant life-saving vitamins and minerals in the early human landscape. That landscape has been swamped with unhealthy sweet foods today.

A sweet tooth is just as genetic as asthma, says researcher

By Annie Harrison-Dunn

About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.   

Stephen Daniells and Shane Starling from FoodNavigator and NutraIngredients

Key Insights from Food Vision

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

By Kacey CULLINEY

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.

Over-simplistic, negative stories get through to the media and consumers when it comes to sweeteners, according to members of a panel discussion in Brussels.

dispatches from ISA conference 2014

Simplicity, not science, rules sweetener coverage

By Annie Harrison-Dunn

The average consumer’s desire for simplicity and the average journalist’s desire for a good headline is driving public perception of sweeteners, according to participants of a debate in Brussels.

Pea protein: From fringe to mainstream?

Special edition: Nuts, pulses and legumes

No picnic: Is pea protein moving from the fringe to mainstream?

By Annie Harrison-Dunn

Pea protein may be moving in from the food and beverage fringes, however formulating with the fast-growing ingredient is 'no picnic' according to functional confectionery firm Carmit.

Waste date beans- from eco coffee alternative to beyond

By Annie Harrison-Dunn

An Israeli company that has released a range of coffee alternatives made from roasted date kernel, says the waste material has potential as a sustainable food and drink ingredient stretching far beyond this initial creation.

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