Joining the lively salt debate scientists at Europe's food watchdog
today issues an opinion concerning the upper limit for sodium
intake and confirm current consumption levels are a risk factor in
heart and renal diseases, reports...
Stiffer competition between countries exporting wheat, oilseeds,
sugar and livestock will intensify over the next ten years,
bringing down prices, according to forecasts by the Organisation
for Economic Co-operation and Development...
British doctors called yesterday for a ban on unhealthy food and
drinks in vending machines and on junk food advertising and
sponsorship to help slow the alarming weight gain in children,
writes Dominique Patton.
An increasing British indulgence for premium food, drink and
personal care items means manufacturers should concentrate on new
product development and marketing the luxurious aspects of
products, according to a new study by Datamonitor,...
Europe's food alert system last week detects several batches of the
banned red colour sudan in the food chain, months after the UK
faced its biggest food recall ever, writes Lindsey Partos.
The image of secret radio chips planted inside the home from larder
to bathroom, transmitting data freely to Corporation Inc, is enough
to curl the toes of more than anti-capitalism activists.
Reducing waste throughout the food industry could lead to a more
efficient supply chain, a cut in costs and an increase in profits,
says food loss researcher Dr Timothy Jones.
A European regulation on food enzymes, which would demand dossiers
of safety and technical information on each enzyme prior to their
approval on the market, could be published by the Commission by the
end of the year, reports Dominique...
A new bag inserter designed for use in industrial bakeries will
reduce time and labour, leading to increased efficiency and lower
costs, claims its manufacturer, Pattyn Packing Lines.
BakeMark UK, the UK's leading supplier of bakery ingredients and
frozen bakery goods, announced yesterday that it will eliminate
hydrogenated fats from its entire manufactured product range,
reports Lorraine Heller.
Cargill has developed an ingredient that enables manufacturers to
add the healthy benefits of whole grain nutrition to foods while
preserving the sensory qualities of foods made from enriched corn
flour, reports Anthony Fletcher.
Children in the UK spend more than a third of their pocket money on
sweets, snacks, drinks and takeaways, find new statistics from the
country's national number crunching body, reports Lindsey
Partos.
Demonstrating again the power behind our sense of smell,
researchers find the smell of fast food wrappers, fresh bread and
pastry can lead a driver to road rage, writes Lindsey
Partos.
Australia, the world's second largest wheat exporter, may be facing
up to a 30 per cent fall in its grain production this year, says a
report released yesterday by the Australian Bureau of Agricultural
and Resource Economies...
Resistant starch could help people burn more fat and speed up
metabolism, says a researcher, offering significant benefits to the
growing numbers at risk of obesity-related disease, reports
Dominique Patton.
The tomato-derived ingredient lycopene is safe for use in a range
of foods including yoghurts, cheese, bread and cereal bars, says an
expert panel in the UK.
It is a perversion of the 21st century that while affluent
societies continue the quest to slice the fat from their
increasingly obese populations, five million children die from
hunger each year, and more than 850m people go chronically...
Women who consume significant amounts of vitamin B6- often found in
fortified cereals- can cut their risk of colorectal cancer,
especially if they drink, according to new research, writes
Dominique Patton.
Food manufacturers in the UK should be forced to pay for health
awareness advertising to counterbalance the promotion of their
unhealthy products, doctors said on Thursday.
Around half a million European children are suffering from health
problems often associated with later life because they are
overweight or obese, a European congress on obesity heard
yesterday.
The decline in the UK crisp and snack market could well last for
several years, predicts a new report, but there is some room for
growth in premium products, writes Lorraine Heller.
The American Dietetic Association is seeking to stir up debate over
the nation's breakfast tables. Girls who skip breakfast are more
likely to miss out on dietary sources of calcium and fiber than
those who regularly eat the...
People who eat wholegrain foods regularly can have a 20 to 40 per
cent lower risk of heart disease and stroke compared with those who
rarely eat wholegrain foods, according to a new review, reports
Dominique Patton.
A new potato starch launched on Friday by the Dutch starch company
Avebe could help lower costs and improve baking stability in bakery
creams and fruit filling products, writes Lorraine Heller.
The glycaemic index (GI) is emerging as a new weight loss regime,
despite the belief of some nutritionists that there is not enough
science to demonstrate it can effectively control weight, writes
Lorraine Heller.
A whey protein additive that keeps nutritional bars soft could help
food makers break into what is a lucrative and highly innovative
market, writes Anthony Fletcher.
A new report from market analyst Datamonitor reveals that UK
consumers are continuing to abandon traditional sit down family
meals in favour of snacks.
Ireland is the latest European state to call for new guidelines on
food labelling and a ban on vending machines in schools in order to
slow down the growing rise in obesity.
The UK government must introduce a compulsory new supermarket code
ofconduct if it is to make up for past mistakes and save the food
industryfrom a spiral into anti-competitive practices.
Consumer demand for gluten-free products continues to surge,
presenting a significant opportunity for bakers targeting this
niche market, writes Lorraine Heller.
UK millers and bakers, often at loggerheads in the past, are
increasingly working together, presenting a stronger front to
challenges facing their industry, reports Lorraine Heller.
Trans fatty acids could 'modestly' increase the risk of gallstone
disease, say US researchers, providing yet more evidence to
encourage food makers to remove these fats from food formulations.
UK food agency launches 'the largest research project to date', to
establish the clearest route for food makers to use food labels to
flag-up healthy foods.
French baker Paul has launched bread containing omega-3 fatty acids
as functional products gather pace in France's boulangeries,
despite some industry and public scepticism after years of poor
product development, reports Chris...
Functional food makers need to take a critical look at the level of
substantiation behind the health claims they are using to guarantee
their survival under a new European regulation, reports
Dominique Patton.
The drift towards grazing and away from sit-down meals is not yet
ended in the UK, with health-oriented sandwiches continuing to
drive forwards a market that already accounts for one third of the
nation's food and beverage sales,...
Reacting rapidly to the discovery of the banned colour Para Red in
processed foods, UK food laboratory RSSL has a new method to help
food makers detect this potential carcinogen, reports Lindsey
Partos.
Substituting a modest amount of protein for carbohydrate may reduce
abdominal obesity, say researchers reporting on data gathered from
a diverse multi-ethnic population.
The trickle of food products contaminated with the illegal colour
Para Red continues in the UK, with the country's food agency
identifying nineteen more food products for recall yesterday,
writes Lindsey Partos.
Organic and low/no sugar are the tags food manufacturers should be
looking at adding to their packaging if they want their products to
enjoy strong and sustained growth, said AC Nielsen.
Young Russian snacks maker Sibirsky Bereg appears to have captured
consumers' imagination with an array of experimental flavours and
products, overtaking PepsiCo's Lay's brand in market share and
growing by up to 50...
