With the Food Standards Agency setting salt and fat reduction targets and rumours circulating that sugar is next on the hit list, it's hardly surprising that manufacturers are racing to make their products healthier.

Cargill has come up with a jelly-ice-on-a-stick concept to woo consumers this summer.

OK, so you may be tired of hearing about the food colours debate, but it would be wrong of me not to pass comment, I feel.

Children in Scotland are eating too much sugar, the Foods Standards Agency reported recently - yet another sign that something has to be done to improve the UK's eating habits.

Confectioners and bakers are set to benefit from Food Design's new chocolate panning room. The company, which manufacturers toffee and fudge inclusions, can now help out new product developers by providing small amounts of chocolate coated ingredients for production trials.

In response to the trend towards healthy products, ingredients firm Rousselot has created nutrition, health and beauty product ranges containing Rousselot hydrolysed collagens (RHC).

The process of developing nutrition profiles to restrict nutrition and health claims on foods moved forward a step recently with the publication of scientific advice to underpin the system. It may not lead to demonising food but will undoubtedly cause further headaches for many across the food industry.