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Health driving French cereal market (but chocolate helps too)

The French are among the most frequent breakfasters in Europe, according to a recent study - but traditional tastes are changing rapidly with cereals beginning to take considerable market share...

Acrylamide angle in gingerbread

Food scientists continue in their quest to investigate the presence of the potential carcinogen acrylamide in everyday food products with Swiss researchers calling for further research into the processing conditions...

Scottish team to look at science behind Atkins

Scottish scientists are to carry out a major study to uncover the key to the popularity of the much-hyped Atkins diet.

Healthier oils get boost from obese populations

Demand for healthier oils and fats is increasing as obesity reaches epidemic levels. The trend is also driving research efforts to develop innovative methods to enhance oil and fat properties,...

Low carb product sales to feel impact of fertility study

As popularity soars for the low carbohydrate, high protein Atkins diet scientists warn this week that even a 'moderately' high protein diet could reduce a woman's chances of becoming pregnant....

Guidance for new trans fat rules

In 2003 Denmark banned trans fatty acids from food products over fears that these hydrogenated fats could contribute to heart disease. The rest of the EU as yet has no...

Eggs have no impact on dangerous cholesterol, new study

Eating an egg a day does not impact the cholesterol particles in the blood most likely to cause heart disease, according to a new study that could play an important...

EU sugar cuts to be bigger than expected?

Cheaper sugar ingredients could be on the way for food makers in Europe as draft plans for tough changes to the much criticised sugar regime come to light.

Soyfoods market expands into new areas

Europeans are increasingly developing a taste for soy with soyfood categories in retail outlets expanding rapidly across the region.

Low-carb diets under fire once more

Opponents of the low-carb diet fad in the US have joined their counterparts in the UK in calling into question the safety of the weight-loss regime. But whether the protests...

New innovations in texture

A new report on optimising food texture and rheology has been published to help food manufacturers achieve the specific qualities consumers are looking for, reports Anthony Fletcher.

GMO controversy reaches the food enzyme market

The bakery sector is keeping up the pace as the fastest growing market in food enzymes in the US, although recent controversy over genetically modified organisms is set to eat...

Fortification gaining increasing industry support

Changing attitudes to the health benefits of foods and an increased effort to solve technical and economic issues has raised support for flour fortification among industry members, showed a meeting...

China grains up, but it will not help global supplies

As grain stocks are depleted across the world, China's food producers have found sourcing the commodity an increasingly expensive and time consuming issue, writes Simon Pitman. However, a report from...

New grain could target gluten intolerant consumers

Scientists on both sides of the Atlantic are researching a little-known cereal that could be used in breads for people with gluten intolerance. It has also been found to have...

The truth about carbohydrates?

British promoters of carbohydrate-rich foods such as bread and potatoes have repeatedly stressed that the low-carb Atkins diet fad has had little or no impact on sales of their products....

Low-carb: British bread industry fights back

Three British food industry bodies have joined forces to promote a new diet which they hope will prove just as popular as the low-carb Atkins fad currently sweeping the nation...

Premium cereal launches belie market realities

Breakfast cereals are experiencing steady growth in central and eastern Europe, in particular in the largest markets in Russia and Poland. But while most of the recent product launches there...

Bread not dead, claims report

Bread may be the most traditional of staple foods, but there is still plenty of life in the international baked goods market, driven by growing convenience trends and a proliferation...

Processors paying the price for push to renewable energy

The promotion of renewable energy is adding significantly to processing costs, according to an industry body that represents major energy consumers such as food packagers and chemical processors.

Tesco adds GI food labels to help dieters

The UK's number one supermarket is introducing new food labels that rank a product according to its position on the glycemic index, a system that measures the effects of food...

GM detection receives accreditation

Accreditation of Genetic ID's testing for detection of genetically modified materials in raw foods, processed foods, and animal feed has been renewed by the United Kingdom Accreditation Service (UKAS).

New Flexopack film launched

A range of multilayer barrier films that are claimed to provide the stiffness, transparency and thermal resistance needed in lidding and flow packs for fresh and processed meat, cheese and...

Tackling obesity at the protein level

Scientists have discovered a protein that controls the amount of fat stored in the body, offering potential new clues for obesity treatments - welcome news as the world's health leaders...

Low-carb set for the long haul

The impact of the low-carb diet, previously expected to have little staying power in the UK, may be greater than anticipated, shows a new report.

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