'Sin taxes' must raise food prices by 20% for any effect, argue experts

16-May-2012 - In order to have any effect on population health, fat taxes must raise food prices by 20% and should be combined with subsidies on healthy foods, say UK-based experts. However industry leaders have branded the calls as ‘irresponsible.’

Salt intake a health challenge for ageing populations

10-Apr-2012 - Industry efforts in salt reduction appear to be on trend with the health challenges of an ageing population, which this year is a priority issue for the World Health Organization.

EPHA on food industry taxation: “The time for a free-for-all is finished”

02-Apr-2012 - Last week, Monika Kosinska, the secretary general of the European Public Health Alliance (EPHA), engaged industry in a debate about the worthiness and effectiveness of taxes on unhealthier foods to spur reformulation and healthier eating.

Dispatches from the 6th Nutrition & Lifestyle conference in Brussels

6-year EU obesity platform nears completion: But has it worked?

28-Mar-2012 - A 6-year project tackling obesity and other diet and physical activity-related health issues across the European Union has spawned 300 individual positive actions by government, commercial and other actors – and is not set to wind up until next year.

Salt intake during pregnancy may alter heart structure of offspring: Rat study

23-Mar-2012 - A high intake of salt during pregnancy could lead to alterations of heart structures in offspring, according to new research in rats.

Coke confirms new French stevia sightings through major EU launches

21-Mar-2012 - The Coca-Cola Company has confirmed to BeverageDaily.com that it has launched stevia-sweetened varieties of Sprite and Nestea in France with 30% less sugar – the first roll-out using its headline brands on a major market since European Commission (EC) approval of stevia.

Smelly foods may help industry fight obesity, say researchers

21-Mar-2012 - Manipulating foods so that they smell stronger could be a way of helping industry fight obesity by encouraging consumers to take smaller bit sizes, suggests new research.

Unilever cranks up open innovation activities

20-Mar-2012 - Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.

Size matters for Coke, as firm shifts global pack sizes - analyst

20-Mar-2012 - The Coca-Cola Company is striving to diversify its global packaging offer to reach as many consumers as possible, address health and affordability concerns and grow value sales.

LycoRed targets soup makers following trials with tomato-derived salt replacer

19-Mar-2012 - Israeli company LycoRed said it has carried out focused research in the past six months to optimise a clean label and tomato-derived salt and MSG replacer, with industrial scale trials showing its effectiveness in a range of soup applications.

Natural and functional formulations could learn from salt, fat, and sugar reduction technologies, says Leatherhead expert

12-Mar-2012 - Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.

Senomyx CEO hints at PepsiCo interest in enhancer to cut HFCS

02-Mar-2012 - Flavour ingredients house Senomyx has hinted at PepsiCo’s interest in its work on developing an enhancer to reduce high fructose corn syrup (HFCS) levels in beverages and foods by up to 33%.

Reformulation drive risks dairy sector damage, Dairy UK warns

27-Feb-2012 - UK trade body Dairy UK has called on the nation’s government to do more to communicate the positive health benefits of dairy products, and warns that the current focus on reformulation risks ‘putting many consumers off eating dairy foods’.

Sonneveld responds to Dutch salt cap on bread

24-Feb-2012 - Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.

Natural mouthfeel is key for reduced-calorie formulations: Givaudan

22-Feb-2012 - Swiss flavor giant Givaudan has launched a new programme aimed at developing reduced-calorie products that do not compromise on taste or mouthfeel.

Fructose consumption not linked to blood pressure, finds review

21-Feb-2012 - Prolonged consumption of a fructose rich diet does not lead to increases in blood pressure, according to the findings of a new systematic review of the evidence.

Cutting out ‘unperceived’ salt could slash sodium in snacks: Study

20-Feb-2012 - Altering the release profile of salt in crisps and snacks could help to lower levels of ‘unperceived’ sodium without affecting taste, say researchers.

Major strides in fat reduction claimed as algae-based flour released onto EU market

16-Feb-2012 - An algae-based flour targeted at fat reduction in foods, the first product to emerge from a joint venture between French food ingredients giant Roquette and Californian microalgae expert Solazyme, has just been released onto the European market.

Scientist challenges Commission to reconsider saturated fatty acid reduction targets

15-Feb-2012 - A leading scientist has challenged the European Commission to reconsider its current targets aimed at cutting saturated fatty acids in foods upon the basis of the latest science.

Comment

Unfair ‘junk food’ label risks making dog’s dinner of industry

13-Feb-2012 - Anyone who has spent any appreciable amount of time working in the food industry realises that the issue of ‘junk food’ marketing to children is a hydra that rears two heads for every one cut off.