21-May-2013 - Fraunhofer researchers in Germany have come up with a new method of adding omega-3 fatty acids to sausages, to allow German consumers to continue eating their favourite foods, but with the main nutritional benefit of fish.
21-May-2013 - A significant number of foods marketed to children in the UK are higher in fat and sugar than foods marketed to adults, suggests new research published in Public Health Nutrition.
20-May-2013 - People tend to choose larger portions of foods when they are marketed as ‘healthy’, suggests new research led by a team from the University of Ulster in Northern Ireland.
14-May-2013 - Food industry encouragement of physical activity in obesity prevention should be welcomed, according to an obesity expert who spoke at the European Congress on Obesity in the UK on Monday.
25-Apr-2013 - Denmark has announced that it will abolish its soft drink tax as part of a raft of measures intended to create jobs and boost the economy.
24-Apr-2013 - Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain.
23-Apr-2013 - Cost and the lack of a ‘silver bullet’ are still cited as an issue for reduced-sodium food, with savory products in general struggling with the challenge, but plenty of application-specific solutions abound, say industry players.
23-Apr-2013 - New UNESDA president Dominique Reiniche, also president of Coca-Cola Europe, warns that opponents ‘trying to put chains on our freedom to innovate’ risk stifling the development of the European soft drinks industry.
23-Apr-2013 - Despite decades of research and debate, there are still questions about the suitability of population-wide salt reduction. Can some people safely consume more salt than others?
23-Apr-2013 - Salt content in foods should be clearly labelled to help consumers to choose low-salt options – but food makers should continue to embrace a ‘stealth health’ approach, according to international programme lead for World Action on Salt and Health (WASH) Clare Farrand.
22-Apr-2013 - Food manufacturers have spent a small fortune reformulating everything from bread to soup to reduce sodium in recent years, but new data suggests that US intakes have nevertheless continued to rise steadily.
22-Apr-2013 - Dutch researchers have developed an at-home system for consumer testing of new food products, claiming it could be a more reliable way of predicting product success.
19-Apr-2013 - European salt reduction initiatives have come a long way over the past few years – but what’s working, and what are the next steps?
18-Apr-2013 - Advertising sodium reduction claims on food labels may increase a consumer’s purchasing intentions, says a new study from Canada that contradicts the industry strategy of ‘stealth’ sodium reduction.
12-Apr-2013 - AkzoNobel Salt Specialties has partnered with Givaudan to produce a one-to-one salt replacer for up to 40% salt reduction in processed meat.
12-Apr-2013 - The World Health Organisation (WHO) has released a new report outlining European salt reduction strategies – and while most countries are following EU guidelines, there are still big differences between policies.
09-Apr-2013 - Policies aimed at reducing intake of trans fat are working to reduce consumption and are likely to have an effect on public health, the World Health Organisation (WHO) has said in a new systematic review.
09-Apr-2013 - High intakes of red meat repeatedly have been linked to heart disease, but new research suggests that along with saturated fat and certain preservatives, l-carnitine is another red meat constituent that may contribute to cardiovascular risk.
08-Apr-2013 - Our approach to food is ripe for reinvention – and the food industry is just at the beginning of what it can achieve through innovation, according to Microsoft mogul and co-founder of the Bill & Melinda Gates Foundation, Bill Gates.
05-Apr-2013 - Better use of multiple emulsion systems could help industry to develop better functional foods by reducing levels of fat, sugar and salt whilst also providing ways to incorporate bioactive compounds, researchers say.