Incorporating an apple skin powder, an under-utilised food-processing by-product, in bakery products could boost the fibre-content of the product, says new research.
In the second part of our special on cranberries, NutraIngredients looks at the supply for the berry, and asks ‘what issues are bogging down cranberry supply?’
Sausages are a suitable carried for lutein, the carotenoid linked to eye health benefits, says a new study which reports higher lutein uptake than from vegetables.
A mixture of inulin and carrageenan may allow the formulation of low-fat custard formulations with a creamier texture than the full-fat versions, says a new study.
A newly-formed distributor is offering a slate of fruit and nut ingredients that could provide technical functions in food applications to replace artificial additives or sweeteners.
Opportunities for low-sugar formulations could potentially reside in France with a new study showing eight out of ten French people consume a reduced sugar product at least once a week.
Consumer watchdog Which? is campaigning for strict rules on the sugar, salt and fat content in foods that appear to be healthy, following a study of foods commonly put in kids’ lunchboxes.
A new study of pasta sauces has drawn attention to huge differences in salt levels per portion between products, and big gaps in information given on the labels.
Rousselot has reorganised its gelatine offering to better illustrate the functionality of different forms of the ingredient and how they can be used to reformulate products along healthier lines.
Many Australian consumers are aware of the risk of high blood pressure due to excess salt intake, but a new study indicates that many have trouble interpreting labelling info that lists sodium, rather than salt.
Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak health claim, indicates new research.
Consumers are prepared to pay more for foods that note health attributes on packs, and are becoming more aware and sophisticated in their attitudes to diet and food labelling, according to research from Tate & Lyle.
Gelita has developed a new gelatine product for fat reduction in ice cream which it claims gives a smoother, creamier mouthfeel than other low fat products on the market.
UK-based Alexander Foods has entered into an agreement with Exquim S.A. to distribute its salt replacement product in Spain in what it says is its first step into the wider European market.
Inulin can replace trans-fatty acids in snack food formulations, turning it into a healthy snack with good consumer acceptance, says a new study from Brazil.
The UK’s Food Standards Agency is launching a new campaign to encourage people to check salt levels on food labels, as 77 per cent of people are not aware that bread and breakfast cereals are amongst the most laden products.
The European Dairy Association (EDA) has hosted a conference to push the case for a rethink of attitudes to saturated fat in advance of proposed tax and public policy changes.
Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and cover the ‘fishy’ flavour in cheese, says a new study.
Some 70.4 million tonnes of sweeteners were used by the global food and beverage industry in 2008, including sugars. But which sweeteners are most used, in volume terms?
A survey of UK supermarkets’ own-brand gluten-free, wheat-free and dairy-free foods has found more than half had higher salt levels than standard versions, raising concern for the intake levels of coeliacs and others who avoid certain foods.
Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.
A pledge on responsible advertising in Europe has resulted in a dramatic reduction in ads for unhealthy foods to under-12s this year by the likes of Kellogg’s, Nestle and Mars, says an independent report.
The French government has approved the use of stevia sweeteners with 97 per cent purity rebaudioside A (Reb A), officially opening up the first EU market for products containing the much-anticipated ingredient.
Manufacturers of ready-to-drink green tea products should include both sucrose and vitamin C to enhance the health profile of their formulations, suggests a new study from Purdue.
Ulrick & Short is launching an adapted version of its Delyte F fat replacer for tapioca to reduce the fat content in both sweet and savoury shortcrust pastry.
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
Leading cereal manufacturers in the UK are meeting the Food Standards Agency (FSA) today to urge the body to pull a £3m (€3.44m) advertising campaign on salt consumption.
The zero-calorie sweetener erythritol may exert a strong antioxidant activity which may protect vascular health of diabetics, says a new study from The Netherlands.
A new study has concluded that low carb-high protein diet leads to more atherosclerosis in mice, findings that could have implications for diet strategies if they also hold true for humans.
Regular consumption of low-calorie beverages and low fat foods may help maintain weight loss and a stable body weight, suggests findings from a new study.
Specialty fats firm AAK has said it is benefiting from the trend for manufacturers to substitute more expensive fats with cheaper, healthier oils – but it has been hit by destocking of confectionery fats.
Firmenich has extended its collaboration with Senomyx over the development and commercialisation of sweetness enhancers, with a view to helping reduce levels of sucrose, fructose and rebaudioside.
Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.
The UK’s Food Standards Agency has published tough draft recommendations for reducing saturated fat content and portion sizes in sweet baked goods, chocolate and beverages – as well as an increase in marketing spend on healthier products.
Food reformulation is not slowing down in the recession, according to figures published by the FDF, but regulators should be aware that economic factors could affect priorities going forward.
Rice bran oil and soy protein concentrate could be used by mayonnaise manufacturers to cut fat levels while increasing consumer acceptability, according to a study on its sensory properties.
Treatt is extending the options for manufacturers that want to make honey flavoured products but without extra sugar or calories – and without having to deal with bulk quantities of sticky real honey.
Addition of a grape seed extract to bread may not only increase the antioxidant content of the staple, but also inhibit formation of a potential toxin, says new research.
Oil-in-water emulsions formulated to improve their stability in the harsh acidic conditions of the stomach may promote a feeling of fullness and help with weight management, suggests new research.
Manufacturers in France are gearing up to start using high purity stevia extract Reb A as soon as approval is signed off, according to a supplier, making use of an anticipated two-year window before full European approval.
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
FSANZ says the majority of Australian adults are not exceeding its recommended maximum daily salt intake, following media reports that claim some Australians could be consuming 40g of salt a day – almost seven times the recommended max.
The Food Standards Agency has unveiled updated salt reduction targets for the food industry up to 2012, trimming back levels once more in some 80 categories of foods.
Speakers at the first day of Stevia World have focused on the potential of stevia sweeteners as mainstream sugar replacers, as well as their role in tackling surging rates of diet related ill health, such as diabetes.
The Confederation of the Food and Drink Industries of the EU (CIAA) has said that industry has made ‘important progress’ in its efforts to tackle obesity and other diet-related diseases over the past four years.
As the crusade against saturated fats gains pace, UK snack and biscuit manufacturer United Biscuits has achieved gains in product formulations for a range of its popular biscuit brands.
Unilever has announced plans to cut the salt content across its global range of 22,000 products with an eye on achieving the five grams daily maximum salt intake recommended by the World Health Organization.
The UK’s Department of Health is to raise awareness of the need for energy balance in diets, controlling overall calories as well as specific macronutrients such as saturated fat and added sugar.
