The food industry has seen a shift in attitude from both regulators and consumers, who are increasingly making the link between diet and population health. As food innovators develop their reformulation and fortification plans, they walk a fine line....
A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk...
Bells Professional Pastry and Shore Seaweed are among the second round of Scottish producers to receive financial boost from the FDF Scotland’s Reformulation for Health Programme.
Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and environmental...
Australian researchers have identified bread, cheese and processed meat products as key dietary contributors of salt requiring sodium reformulation in a new study, urging the government to widen its focus on reformulating these foods to achieve positive...
Food and beverage products adopting the voluntary Health Star Rating (HSR) scheme in Australia and New Zealand are more likely to increase their HSR scores overtime, resulting in researchers calling for its mandatory adoption for the greater benefit of...
The supplier says its innovations with different levels of oils and fats can assist the food industry in its quest to balance nutrition with taste and indulgence.
Critics have rounded on the UK government’s voluntary sugar reduction plan -- which calls for a 20% cut from the food industry in key products by the end of this year -- after a report revealed it is heading for failure.
There has been a global shift among consumers towards clean and clearer labels that promote natural claims, and a willingness to pay a premium for products that do so, notes functional ingredient manufacturer Beneo.
The baking ingredients company has leveraged its food science expertise to complement its parent company’s commercial reach. We spoke to both companies at the International Baking Industry Expo (IBIE) about what’s trending in bakery, and it reaches beyond...
The Canadian acidulant producer presented its ingredients at the International Baking Industry Exposition (IBIE) for the first time, following a refreshed marketing approach and private equity acquisition.
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