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.
German contract retail pack manufacturer SternMaid demonstrated its expertise in blending powdered foods at the recent Food Ingredients Europe show in Frankfurt. The focus this year was on a new option for filling products into stand-up pouches.
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.
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...
Children’s snack consumption should be limited to two 100-calorie products a day, Public Health England (PHE) has urged parents, as it launches a new campaign to promote healthier eating.
A Kent-based supplier has agreed to become the UK distributor for a global manufacturer of emulsifiers, stabilisers, egg and beverage-based ingredients.
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.
A seaweed extract for both dairy and non-dairy desserts that doesn’t interact with calcium debuted at Food Ingredients Europe (FiE), which took place in Frankfurt at the end of November.
The Co-op revealed plans to donate 100,000 meals to vulnerable people during the run-up to Christmas, in partnership with food redistribution charity FareShare.
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.
A new laboratory dedicated to improving the shelf-life of products through the use of natural herb, spice, vegetable and hop ingredients has opened in Mildenhall, Suffolk.
A calculator that shows how to boost the nutritional profile of food and beverage products was unveiled at Food Matters Live, which took place in London last month (November 21–23).
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.
Food manufacturers have been invited to participate in a project that aims to better understand a technique that rapidly monitors the oxidative stability of a range of oils.
The government’s leading nutritionist has slammed food and drink sponsorship of sporting and health-related events as being an inadequate way of addressing the nation’s obesity crisis.
A range of nutritional and functional ingredients that contribute to health and wellness for more people around the world will be a focus at this month’s Food Ingredients Europe (FiE), which takes place at Messe Frankfurt (November 28–30).
Ingredients for healthy snacks will feature heavily at the forthcoming Food Ingredients Europe (FiE) and Natural Ingredients show, which takes place at Messe Frankfurt (November 28–30).
A new cloud-based food composition database that enables manufacturers to monitor the nutritional content of products has been set up by Nutritional Information Solutions (NIS).
A leading gut health scientist and author has called for the development of more foods that stimulate beneficial microbes within people’s stomachs, following new research suggesting cancer sufferers with a healthy gut microbiome respond better to treatment.
Brexit offers the opportunity to improve the nutritional quality and labelling of food purchased by UK consumers, but government must not weaken regulatory controls on food safety and authenticity in the process, the strategic policy adviser at Which?...
Ingredients dedicated to making beverages healthier and more natural took centre stage at last month’s Drinktec, which was held in Munich, Germany (September 11–15)
Appointments by Weetabix, Kerry Group and Red Tractor Assurance lead this photogallery of people on the move to new jobs in the food and drink industry.
A range of suppliers, manufacturers and retailers have made a pledge for ‘more veg’ as part of their support for the Food Foundation’s Peas Please initiative.
The unhealthy perception of breaded and battered food is being challenged by a set of new wheat starches claimed to enable the creation of clean-label products rich in texture.
Vitamin K2 consumed in combination with vitamin D and calcium results in a significant reduction in low-energy bone fractures in children and young adults, a review paper has found.
Plant-based diets were “probably” healthier and more sustainable for the planet, but further research was needed to confirm initial indications, an eminent nutrition scientist has claimed.
Sainsbury’s director of brand has called for standardisation of food portion sizes to “create a level playing field” in the battle against growing obesity levels in the UK.
Complementary foods for babies should be encouraged from around six months of age and should include iron- and calcium-containing foods, a draft report from the Scientific Advisory Committee on Nutrition (SACN) has recommended.
Food manufacturers have cut salt significantly in their products, insists the Food and Drink Federation (FDF), after a pressure group urged Public Health England (PHE) to “get tough on enforcing the 2017 salt targets”.
A new potato-based starch is able to improve the yields of “cost-sensitive” meat products by 10–20%, while remaining effective in food cooked at lower meat core temperatures, according to its maker.
Providing healthy, nutritious food is more important than trying to identify the latest food craze, urged the British Nutrition Foundation’s director general Professor Judy Buttriss.
The science of food nutrition has advanced more over the past 50 years than at any time before, says the British Nutrition Foundation director general Professor Judy Buttriss.