Soft drinks manufacturers have responded to demands from Public Health England (PHE) to strip sugar out of their products, in a bid to battle childhood tooth decay.
Reformulation is not the sole solution to obesity, as health-conscious consumers could be increasing their calorie consumption by choosing low-sugar or low-fat products, according to research from AB Sugar.
Scottish consumers drink more alcohol, eat fewer fruits and vegetables and drink more sugary drinks than the rest of the UK, according to Scotland’s National Diet and Nutrition Survey (NDNS) results.
Home-cooked meals may not be the healthiest or cheapest option for consumers, as food businesses continue to respond to health and price concerns by adapting their recipes, according to new research.
British Sugar owner AB Sugar is fighting back against anti-sugar campaigners with the launch of a campaign informing people about sugar’s role in a healthy balanced diet.
Determined food businesses working to lower fat content could benefit from a new strain of rapeseed that produces oil with lower than usual levels of saturated fat.
Bakeries are being forced to shrink the size of their sweet products, as weight-conscious consumers demand better quality desserts with less sugar and fewer calories.
Professor Mike Lean of Glasgow University described as “absolute nonsense” Christopher Snowdon’s report from the Institute of Economic Affairs ‘The Fat Lie’, which claimed that a lack of exercise, rather than overeating, was behind obesity.
The rise in obesity in the UK has been primarily caused by a decline in physical activity, not by increased calorie and sugar consumption, according to the Institute of Economic Affairs.
Demand for baking ingredients and kits is set to crumble as health conscious consumers look to avoid sugar and spend less time in the home, according to a report by Mintel.
Nutrition is not a precise science. Most studies on the effects of human dietary intake have to take account of potentially confounding factors, since it is rarely possible to control what people eat in extended studies as it might with lab rats.
Soy sauce can be used to reduce the salt content of manufactured foods by more than 30%, according to recent research from the Dutch university Wageningen’s UR Food and Biobased Research centre.
Food manufacturers could slash sugar content in products by applying four technologies to use sugar differently, according to Leatherhead Food Research’s head of ingredients and product innovation Dr Wayne Morley.
