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Healthier products

Less salt, less fat – great aspirations, but it’s more work to make a product that still tastes good. Although the industry has been making strides towards achieving reformulation targets, the big technical question remains: How low can you go?

Australians need simpler salt labelling scheme: Study

28-Oct-2009 - 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.

Consumer response to health claims varies by country: Study

23-Oct-2009 - 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.

Shoppers still prepared to pay for healthier foods, says research

19-Oct-2009 - 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.

New gelatine product for ‘creamy’ fat-free ice cream

14-Oct-2009 - 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.

Spanish market holds promise for salt replacement

13-Oct-2009 - 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.

Fibre may replace trans-fats for snack formulations

06-Oct-2009 - 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.

Survey shows huge lack of salt content awareness

05-Oct-2009 - 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.

Dairy industry seeks policy rethink on saturated fats

30-Sep-2009 - 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.

Omega-3 cheese: All the benefits of fish without the smell

30-Sep-2009 - 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.

Powersalt claims to cut sodium in good taste

29-Sep-2009 - Norgrow has developed a clean label alternative to standard salt that promises to cut sodium content and enhance flavour.

Global food use of bulk and high intensity sweeteners

24-Sep-2009 - 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?

Free-from foods packed with salt, CASH finds

24-Sep-2009 - 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.

Olive fibre may replace fat in meat products

18-Sep-2009 - 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.

Brands slash unhealthy kids' food ads by 93%

11-Sep-2009 - 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.

France approves high Reb A stevia sweeteners

08-Sep-2009 - 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.

Sugar plus vit C boost green tea’s health punch

07-Sep-2009 - 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.

Tapioca ingredient tweaked for lower fat pastry

07-Sep-2009 - 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.

Low-fat chocolate breakthrough could replace fat with water

04-Sep-2009 - 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.

Cereal makers lobby FSA to stop salt warning ads

03-Sep-2009 - 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.

Erythritol’s antioxidant activity may add to diabetes benefits

03-Sep-2009 - 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.

Low carb diet may increase heart risk: Mouse study

26-Aug-2009 - 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.

Low calorie drinks and low-fat foods effective for weight loss

25-Aug-2009 - 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.

Confectionery fat destocking hits AAK, but healthy oils are on the up

13-Aug-2009 - 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 and Senomyx sign new deal for sweetness enhancers

04-Aug-2009 - 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.

Colour-protein mix gives glimpse of functional emulsions future

29-Jul-2009 - Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.

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On Your Radar > Healthier products

Healthier products

Less salt, less fat – great aspirations, but it’s more work to make a product that still tastes good. Although the industry has been making strides towards achieving reformulation targets, the big technical question remains: How low can you go?

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