Consumption of sugary drinks that contain high levels of added sugars can lead to excess weight gain and higher risks of developing diabetes and heart disease, says the most comprehensive review of evidence ever undertaken.
Ancient grains continue to gain traction in the US food retail and foodservice market, with quinoa leading the pack. However, lesser-known grains such as teff, amaranth and freekeh are starting to picking up some steam as well, according to a new report*...
Synergy Flavours has launched a new flavour range for protein and weight loss supplements, designed to work with more protein types, and satisfy consumer demand for more variety.
People who drink diet beverages may compensate for the absence of calories in the drinks by feasting on extra food that is loaded with high levels of sugar, salt and unhealthy fats, say researchers.
A savvier group of customers want healthier products with fewer preservatives and ingredients, a trend one bread executive says will continue for a long time.
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
Heinz has removed the word ‘healthy’ from adverts for sugary biscotti for babies – but the campaigner who filed the complaint has slammed the powerlessness of advertising regulators and impunity of Heinz as the word will remain on the packaging.
One fifth of Brits believes free-from foods are healthier than normal foods while the same number believes they are higher in fat, salt and sugar. But why is this and what should companies do?
Arla Foods Ingredients is showcasing a new high-protein ingredient for cake mixes that the company hopes can take advantage of the 'snackification' trend.
In the ingredient world, expectations are ever-changing. Now, consumers want sweet (but healthy) treats, snacks that are nutty with no allergy worries and bready snacks that don’t contain gluten.
Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers.
There is a direct link between salt intake and obesity, says 1200-strong CASH study – but health experts say the findings should be taken with a pinch of salt.
Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
‘Soup is a great healthy product that is being somewhat ignored on the shelf. And with the right champion on it and the right investment made to get that story out, there is an opportunity there’, says Silgan.
Symbolic information on a food label can change the perception of a product – even when consumers are aware that this perception is false, write researchers.
The FDA has acted prematurely in its proposal to include a percentage daily value (DV) of added sugars on the Nutrition Facts Panel because it comes ahead of the 2015 Dietary Guidelines, say US baking associations.
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and candies may be creating harmful cycles within the human body.
After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.
The UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from free sugars.
Despite a surge in popularity for gluten-free (GF) products, they are no healthier than their glutenous counterparts, according to new research from The George Institute for Global Health.
Mondelez has been backed by the Birmingham City Council (BCC) over slow energy claims made for its BelVita breakfast biscuits after they were challenged in the UK.
A novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes, will make its debut at the IFT show next week.
'Sprouted grains have long term potential to be very big...' Ardent Mills
Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more nutrient-rich, minimally processed natural foods, but also...
Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.
The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks crowdfunding for its edible insect roadmap.
We’ve all been there – reached for a high protein, fiber dense, fatty acid-rich snack as a healthier option. But did we all hit the gym that day to compensate? I certainly didn't…
Products flogging fitness may encourage weight-conscious consumers to eat more and exercise less – leading the scientists behind the research to call for closer monitoring of sports nutrition marketing practices.
NPD EXCLUSIVE: 'We're going to deliver more protein with a third of the sugar,' says CEO
Hershey-owned KRAVE Jerky will go head-to-head with Clif Bar, Kind and Lärabar as it readies to launch protein bars with one-third of the sugar towards the end of this year.
Marks & Spencer’s move to fortify its entire bakery range with vitamin D is a good public health move given the population is deficient, says the nutrition and innovation head at Leatherhead Food Research.
The NDA panel will feature 10 new faces for the health claims panel’s next three years as the European Food Safety Authority (EFSA) announced changes today.
Grain companies are working with Denver-based MycoTechnology to explore how mushrooms’ filament-like roots or ‘mycelium’ could help create new value-added opportunities in the cereals market by transforming the nutritional profile of wheat and other grains.
Many fruit snacks aimed at children contain more sugar than confectionery – but could be misconstrued as ‘healthy’ because of their association with real fruit, according to pressure group Action on Sugar.
The inclusion of dried fruit in Mars Chocolate North America’s goodnessknows snack squares helps deliver the sweetness consumers seek from confections, while also helping the candy-giant deliver on its commitment to offer options with limited added sugar.
Nutritional research on grains is imperative because it will help overturn misperceptions among consumers, says the executive director of the Grain Foods Foundation (GFF).
More than four out of 10 (43%) American infants aged 12-23 months eat cookies, cakes or pastries on any given day; almost a third (32%) eat chips, popcorn or pretzels; 19% eat candy; and 31% consume soda, fruit or sports drinks; according to dietary intake...
Low-GI snacks that still deliver on energy are hugely promising in the context of how overall dietary habits have evolved, says a dietary health expert.
30 years ago, nuts were perceived as the nutritional equivalent of candy. Today, they are widely recognized as a nutrient powerhouse. But why are peanuts – which have unique health and sustainability credentials – still perceived by some consumers as...
