Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.
Food producers should look at the current obesity crisis as an opportunity to do good business and do good for public health through the reformulation of mass-market products, says one nutrition policy expert.
Dispatches from Euro Fed Lipid Congress, Montpellier.
Saturated fatty acids shouldn’t be avoided as they don't cause cardiovascular disease - but 'excess' is the important word, says a human nutrition expert.
Dispatches from Euro Fed Lipid Congress, Montpellier
Rothamsted Research has achieved omega-3 levels comparable to fish oil in its first GM camelina harvest, something which has been surprisingly well received by the public, its senior researcher says.
Dispatches from Euro Fed Lipid Congress, Montpellier
‘Thins’ have taken off in the US and Canada with bread, bagel and even tortilla varieties offering less calories for the health-conscious consumer, and it’s an area that holds great promise for Europe, says Mintel.
Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager has said.
All diets have similar effects and people should concentrate less on choosing a specific one and more on how to last longer following it, Canadian research has suggested.
Increased technical efficiency, plate reader accuracy, one step confirmation and dual indicator potential are some of the marketplace drivers caused by Petrifilm Plates, according to 3M Food Testing.
Genius Foods, the UK’s leading gluten-free food producer, made a big investment into its summer campaign after being asked to be an official provider of the Glasgow 2014 Commonwealth Games.
BEVERAGEDAILY BASEMENT TAPES: TYLER BALLIET, SECOND GLASS
Dubbed the 'Prince of Boston's Wine Revolution' by Stuff magazine, Second Glass founder Tyler Balliet tells us how to start a wine riot and his excitement about speaking at Wine Vision in London this November.
Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.
Drinks manufacturers must work to reduce the amount of sugars in their products to lower the nation’s calorie intake, according to Dr Alison Tedstone, Public Health England’s (PHE) chief nutritionist.
THE BEVERAGEDAILY BASEMENT TAPES: CHRIS HANNAWAY, OVERLY SPORTS DRINK
Young entrepreneur Chris Hannaway and childhood friend Will Hammersley launched frozen yogurt brand Arctic Farm into Sainsbury’s at the tender age of 19. Now they’re back with sports drink Overly. This is Chris’s story…
Exotic and functional fruits and vegetables like cashew nut fruit, chu chu and their extracts are set for an easier passage into European Union markets if mooted simplifications to EU Novel Foods laws come to fruition, according to a UK-based expert.
Green-tea based drinks brand OOb took first prize at the inaugural DrinkPreneur event in London yesterday, winning high praise from judges including Tesco soft drinks buying manager David Beardmore.
For the most part, confectioners have continued to innovate in known areas like flavor, product size and packaging rather than innovating for health, says Euromonitor International.
Retailers need to be bolder with their own-label ready meals and stop relying on the basics, such as spaghetti Bolognese and lasagne, former food industry rivals Jonny Bingham and David Jones have said.
Chocolate and cocoa firm Barry Callebaut has identified the flavored milk market as one of the best opportunities for use of its cocoa flavanol EU health claim.
Functional confectionery has made only small gains since approval of Barry Callebaut’s cocoa flavanol health claim but opportunities exist for premiumized chocolate products, says a Euromonitor analyst.
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according...
High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.
Welsh farmer turned entrepreneur Laurence Harris tells BeverageDaily.com about his nationwide distribution ambition for the UK’s first organic flavored milk brand Daioni.
INNOBEV GLOBAL SOFT DRINKS CONGRESS: FINAL THOUGHTS
Consumers don’t really want more nutritional information, they want an easy life, according to a behavioural economist talking at a conference in Brussels.
The average consumer’s desire for simplicity and the average journalist’s desire for a good headline is driving public perception of sweeteners, according to participants of a debate in Brussels.
Israeli firm Algatechnologies will work towards gaining approval for its astaxanthin as a novel food and beverage ingredient in Europe, but first it must meet existing demands and cut prices, it said.
At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with chef Michael Holleman, director of culinary development at artisan grain and legume supplier InHarvest, for a podcast Q&A on trends in pulses,...
While the whey protein market has evolved from a "bodybuilding-only market" there are still myths associated with its past that the industry must "debunk," says Volac.
Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?
Food manufacturers, retailers and other food industry players are failing to connect with consumers who are tuning out of mainstream messaging and infesting their own comms channels, says angel investor, business mentor and philanthropist, Mike Greene.
Open innovation can be expensive and time-consuming to manage – and many food companies are struggling to find the solutions they are looking for. Could a non-profit platform provide the keys to open innovation success?
In response to ever-increasing demand for value-added dairy products, ingredient suppliers have been forced to refresh the way they develop and market their products, Arla Foods Ingredients told DairyReporter.com.
Synergy's close working relationship with its parent company, Irish whey protein manufacturer Carbery, has enabled it to become an "expert” in developing flavor profiles ideal for sports nutrition products, the company's commercial director...
Specialty ingredients distributor IMCD says that working with a distributor, rather than individual suppliers, allows food companies to tap into application-driven expertise - beyond their own R&D capabilities.
Food manufacturing giant Unilever will work with international non-profit Solidaridad to drive the sustainable development of the sugar cane industry in Central America.
EUROPEN 2013: Exclusive interview with MD Virginia Janssens
The EU Packaging and Packaging Waste Directive, which sets recovery and recycling targets for EU Member States, must increase EPR (extended producer responsibility) scheme transparency and focus on minimizing post-consumer packaging waste, said Virginia...
As the European Food Safety Authority (EFSA) welcomed a broad range of stakeholders to its Italian HQ today to debate data and process transparency, the food industry asked at what point openness brakes innovation and competitive advantage?
EXCLUSIVE INTERVIEW WITH IRISH AGRICULTURE MINISTER
Enda Kenny, Ireland’s Prime Minister, and Simon Coveney, the Irish Minister for Agriculture said the country will take advantage of changes to Europe’s CAP (Common Agricultural Policy) which will allow increased dairy production.
DRINKTEC 2013: US TREND TOWARDS NATURAL BEVERAGE COLORS
Lycored claims its new Lyc-O-Beta Intense coloring system will bring significant cost savings for producers of beverages such as orange juice, and says US interest in such natural colors is growing.
From the 20th International Congress of Nutrition in Granada, Spain
The food industry came under attack last week at the International Congress of Nutrition (#ICN20) for not doing enough to improve the healthiness of its portfolios…unfairly, says Unilever.
Abigail Storms, global marketing director, sweeteners and beverage, Tate & Lyle, insists Splenda sucralose perfectly suits liquid water enhancers as an emerging European category, against the backdrop of success for products such as Kraft Foods'...
Today's podcast rounds up two UK drinks adverts involving a Diet Coke hunk, a lawnmower and a Chinook helicopter from Coke and Heineken, which led to Advertising Standards Authority (ASA) adjudications.
