Obesity Debate

Maltodrextrin has a significant impact on a person’s metabolism, Speleers claims

High-GI sugar alternatives are ‘misleading’ consumers

By Noli Dinkovski

The approach by some food and drink manufacturers to replace sugar with high-glycaemic alternatives is “borderline misleading” to consumers, the director of a global ingredients company has claimed.

Potassium report: the potential benefits ‘outweigh’ the risks

Potassium report welcomed by salt lobby group

By Noli Dinkovski

A report that concluded using potassium-based salt replacers instead of sodium in food would have a positive impact on public health has been welcomed by lobby group Consensus Action on Salt and Health (CASH).

Current nutrition labelling gives ‘confusing messages’, claims Phil Dalton

Food labelling should reflect health policy: consultant

By Noli Dinkovski

Food labelling legislation needs to change if public health messages about salt, sugar and calories are going to be truly understood by consumers at the retail aisle, a consultant in the field has claimed.

There has been a ‘redefinition’ of portion sizes, says Mars director Rob Verhagen

FiE 2017

Halt portion-size ‘super-inflation’ to curb obesity

By Noli Dinkovski

Food and drink manufacturers need to halt the “super-inflation” of portion sizes if the global obesity epidemic is to be addressed, a senior innovation director at confectionery giant Mars has claimed.

Ice cream, breakfast cereals and biscuits are among the products targeted

PHE calls for more sugar reduction

By Paul Gander

Despite a positive overall picture and a “fabulous response” from some leading brands to its 20% cross-category sugar reduction target for 2020, Public Health England (PHE) has suggested that some categories are making more progress than others.

Disease associated with obesity costs the NHS about £11bn a year, said Susan Jebb

Smartphone app to help switch to healthier foods

By Rick Pendrous

People who are overweight and identified as being at higher risk of cardiovascular disease could soon have access to a smartphone app that provides them with advice about swapping to healthier foods, thanks to a collaborative research project involving...

Professor Buttriss: ‘A diet rich in fibre, fruit and vegetables is linked with lower risk of diseases’

OPINION

A healthy diet: why the sum is greater than the parts

By Judy Buttriss

Aspects of diet are often considered in isolation. However, this risks overlooking the likelihood that nutrients and other food components interact, either in the food matrix itself or when the food or meal has been consumed.

Professor Christine Williams: ‘Many young people coming into research today are actually put off’

Food scientist industry link attacks unfair: professor

By Rick Pendrous

Nutrition scientists must not be “pilloried” for working with industry on research projects that could lead to advances in public health and a reduction in obesity, a leading academic in the field has argued.

Evidence grows on reversing type 2 diabetes by sustained weight loss

Dietary evidence for diabetes reversal

By Rick Pendrous

Evidence has emerged and more is expected over the next few months to prove that dietary changes using low and very low energy diets in the initial stages of clinical interventions can be used to reverse type 2 diabetes and then sustain it in patients.

Kellogg announced plans to cut the sugar content of three of its top children’s cereals

Kellogg cuts sugar in top three children’s cereals

By James Ridler

Kellogg has revealed plans to cut the sugar content of three of its top selling children’s breakfast cereals by up to 40% by the end of next year, as it drops cereals high in sugar from the range.

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