Action on Salt is calling for mandatory salt reduction targets after its latest research found that some slices of bread are saltier than a bag of crisps.
A recent report by the World Health Organization (WHO) presents the efforts of countries and organisations globally to eliminate trans fats in food. However, there is still a long way to go.
Beneo welcomes this year’s theme for World Heath Day (7 April) – highlighting the innate relationship between the consumer’s wellbeing and that of the Earth – noting it aligns with its recent research that found flexitarians are driving the demand for...
Researchers have highlighted the importance of policies supporting healthy dietary habits among Canadian children after confirming the link of child-appealing marketing tactics to breakfast cereals with excess levels of sugar.
The old adage of 'eating with your eyes' remains true, confirmed by research that has demonstrated that, by changing the surface texture of a snack, food producers could alter a consumer’s perception of its tastiness and the likelihood of purchasing...
A recent consumer study by Leatherhead Food Researcher found that 73% of Brits under 35 years and 51% above 35 years of age are more likely to buy a product that’s been fortified.
Bread has been baked for millennia using the same basic ingredients – flour, yeast, salt and water. However, what many Americans may not know is that some of their breads may also contain ingredients that are banned in many countries, including the EU...
Several popular breakfast cereals and snacks, including Cheerios and Nature Valley products, continue to test positive for trace amounts of glyphosate, according to the Environmental Working Group.
The nation’s Ministry of Health has decreed that all foods sold in Singapore – including bakery and snacks, whether made locally or imported – must be PHO-free within two years.
Members of the International Food and Beverage Alliance (IFBA) have undertaken to limit the use of industrial trans fat (iTFA) in their products by 2023.
Snack chat is BakeryandSnacks’ new online series profiling influential people working in the bakery and snacks industries. Our first guest is Sabastian Emig, director general of the European Snacks Association (ESA).
Despite living on a planet with 50,000 edible plants, 60% of our energy intake comes from just three: rice, maize and wheat. What is this lack of dietary diversity doing to our health and the environment?
The Food Safety and Standards Authority Of India (FSSAI) has agreed, in principal, to reduce the trans-fat content in vanaspati and bakery shortenings and margarines to less than 2% by 2022.
The deadly bird fu strain H5N1 has spread to 17 new countries in
February alone, says the World Health Organisation, re-iterating to
consumers that poultry is still safe to eat.
