Inside food & drink manufacturing

Food Ingredients, Health & Nutrition

Health show focus for organic dietary fibre

The ‘ecologically sensitive’ organic Sunfiber is derived from the guar bean

18-Jan-2017 - An organic variant of an established dietary fibre was the main attraction at Taiyo’s stand during last month’s Health Ingredients Europe show, which took place in Frankfurt.

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Dairy nutrition undervalued: trade body

The nutritional value of milk and dairy continues to be misunderstood and is often unfairly targeted in saturated-fat reduction campaigns, an industry-body nutritionist has claimed.

Food makers can benefit from trusted ingredients: survey

Nearly three-quarters (73%) of consumers are prepared to pay more for a food or drink product made with ingredients they recognise and trust, new research has found.

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Obesity in mice linked to gut bacteria, study reveals

A study of mice has given further credence to the potential link between gut bacteria and obesity.

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‘Sugar like’ stevia for low-calorie drinks unveiled

A stevia ingredient claimed to perform like sugar when calorie-content is greatly reduced is now available.

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Foodservice leads Macphie’s sales growth

Scottish bakery ingredients supplier Macphie has reported a 7% rise in sales to £47.6M in its financial results for the year to March 2016 released today (December 23).

Sugar tax ‘not enough’ to solve obesity crisis

The UK soft drinks levy could prevent thousands of people becoming overweight, but it alone is not enough to solve Britain’s obesity crisis, a study by health journal The Lancet Public Health has claimed.

Nestlé in ‘groundbreaking’ 40% sugar cut research

Nestlé claims to have found a way to reduce the sugar content of its chocolate by 40%, without affecting taste.

Top food ingredients trends for 2017: EHL

EHL ingredients has published its top food ingredient trends for 2017, which manufacturers could use to boost demand next year.

Nutrition body unveils EU health claim guide

A best-practice guide to preparing EU health claims, aimed primarily at small and medium-sized enterprises, has been developed by the British Nutrition Foundation (BNF) in conjunction with the EU-funded Bacchus project.

Danes launch project to prevent allergic reactions

A new €2M project, led by the National Food Institute (NFI) at the Technical University of Denmark, will focus on developing new products to treat or prevent allergies.