The war on sugar continues to gather steam as increasingly health-conscious consumers seek to limit their intake by opting for products that are perceived as healthier. But controversy continues to swirl over the impact of high intensity sweeteners -...
One of the easiest ways to reduce sugar is to replace it with sweeteners – but research from Netherlands-based research group NIZO suggests aromas can be leveraged as an alternative path to sugar reduction.
Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
As consumers increasingly opt for nutritious snacking choices with reduced or no sugar, we talk to Julian Mellentin, Food and Beverage Consultant at New Nutrition Business, about the sugar-based trends on everyone’s lips.
Fresh research has reveals sugar levels in yogurt on sale in the UK have ‘significantly decreased’ over the last two years – but Public Health England (PHE) stresses ‘there is a long way to go’.
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.
From creating amaranth and cactus snacks to supporting nutrition labels in Latin America, PepsiCo is listening to consumer demands for healthy products and clear nutrition information, according to Ricardo Pimenta, vice president of nutrition at PepsiCo...
Between half and two-thirds of packaged food products contain too much fat, sugar and salt to market to children, according to a new study from the European Commission’s Joint Research Centre (JRC).
With the clean label trend embracing a wider remit to include products that can deliver health benefits, sustainably, we spoke to BENEO, part of the Südzucker Group, for an illustration of how clean label product reformulations are being developed to...
Public Health England’s latest progress report on the food and drink industry’s sugar cutting efforts reveal significant changes in areas where the sugar tax applies, but a disappointing lack of progress with the voluntary sugar reduction programme.
Consumer goods retailers and manufacturers are making ‘good progress’ on their ambition to enable consumers to make healthier lifestyle choices, according to a new report from the Consumer Goods Forum (CGF).
The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.
The developers of ScanUp, a French app that allows consumers to scan food products and see just how ‘processed’ or ‘ultra-processed’ they are, are working with manufacturers to develop simple products that score more highly.
French trade group ANIA has reacted angrily to the parliamentary report last week that called for tough measures to make 'ultra-processed' food healthier through stricter regulations.
