Consumers willing to pay a premium for tooth-friendly confectionery: Beneo

14-Sep-2011 - Consumers seeking a healthier alternative to sugar-coated chocolate sweets are willing to pay up to a 10 per cent premium for tooth-friendly variations of sweets and confectionery products, if they came to market, according to Beneo

Savoury aromas may aid salt reduction, say Unilever

13-Sep-2011 - The addition of savoury smells to foods helps to mask the taste of sodium replacers such as potassium chloride, according new research from Unilever scientists.

Fat reduction does not affect food liking in children, suggests research

12-Sep-2011 - Manipulating the amount of fat in children’s foods could help to reduce energy consumption without reducing taste preferences or liking, according to new research.

News in brief

Daily dark chocolate snack doesn't rule out weight loss, study

12-Sep-2011 - Dieters can still achieve weight-loss by consuming a daily dark chocolate or "non-chocolate snack" within the context of a low-calorie, nutrient-dense diet, according to a study in the Journal of the American Dietic Association.

Belgian firm gears-up for first ever UK stevia chocolate launch

09-Sep-2011 - Belgian chocolate firm Cavalier has confirmed that it is planning to launch the UK's first chocolate range containing stevia from January next year, while other launches across the EU will also follow initial listings in Belgium from November.

Mineral salts in diet could cut blood pressure, finds Finnish study

09-Sep-2011 - New research finds substituting potassium and/or magnesium salts for regular salt in people with high, normal or mildly elevated blood pressure result in a significant reduction in their daily sodium intake as well as a lowering of their blood pressure.

Solbar flags up meat substitute texture development

07-Sep-2011 - Solbar claims the latest addition to its textured vegetable protein range can copy almost any red meat, poultry, fish or sea food for vegetarian applications or can be used to add texture and cost benefits to actual meat products.

‘Substantial variations’ in the use of trans-fats still exist, says research

05-Sep-2011 - Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.

CASH recognises bread industry efforts on salt reduction

02-Sep-2011 - New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.

Study questions ‘calories in, calories out’ equation for body weight

01-Sep-2011 - The equation for energy balance and its relationship to body weight may not be as simple as ‘calories in versus calories out’, according to a Lancet paper in the journal’s special series on obesity.

European scientists asked to help cut UK bakery salt intake

01-Sep-2011 - Research groups and universities throughout Europe have been invited to help UK food manufacturers cut the level of salt in baked goods, confectionary products and other foods.

Market is ready for fat-modified foods, suggests study

30-Aug-2011 - Consumers are willing to pay for healthier foods with modified fat contents, especially when they believe they are at risk from illness, according to new research.

Advocates slate soft drink 'misleading' marketing, urge TV watershed

29-Aug-2011 - UK children’s food advocates, critical of marketing tactics by soft drink makers, are calling for further restrictions on TV advertising in a bid to curb what they claim are the industry’s misleading messages to children and parents.

Salt intake linked to cognitive decline: Study

25-Aug-2011 - A high-salt diet coupled with low physical activity could be detrimental to cognitive health in older adults, according to new research.

Low-sat fat ice cream gets formulation boost: Study

24-Aug-2011 - Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.

Sat-fat reductions not as effective for cholesterol reduction, suggests study

23-Aug-2011 - A diet that combines cholesterol-lowering foods may results in greater decreases in low density lipoprotein (LDL) cholesterol levels than a low-saturated fat diet, according to new research.

Salt reduction should be global priority, says expert

16-Aug-2011 - Lowering dietary salt intake has the potential to save millions of lives globally by substantially reducing levels of heart disease and strokes, according to new research.

FMC tipped to make hydrocolloid acquisition

04-Aug-2011 - FMC Corporation is looking to expand its food ingredients portfolio as it strengthens its already strong position in the hydrocolloids market.

Lancet paper blasts Cochrane salt study

01-Aug-2011 - Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.

Tagatose player boosts production potential as regulations favour sector

28-Jul-2011 - Belgian sweeteners firm Nutrilab is scaling up production of tagatose following regulatory approvals.

LycoRed’s tomato concentrate claims to tackle salt and cost concerns

27-Jul-2011 - LycoRed has just released a natural tomato concentrate that it says can help limit the use of more costly ingredients in a wide range of foods, whilst still enhancing the flavour.

High salt diet increases risk of CVD, death: Study

12-Jul-2011 - High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.

Review highlights uses of inulin in dairy products

08-Jul-2011 - Inulin may act as a useful fat replacer and texture enhancer in dairy products, says a new review from ingredient company Sensus and CSIC in Spain.

Salt reductions may not reduce heart disease risk: Cochrane review

06-Jul-2011 - Moderate reductions in salt intake do not reduce the likelihood of dying or experiencing cardiovascular disease, according to a new Cochrane review.