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.

Spend more to market healthy foods, says FSA

29-Jul-2009 - 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.

Reformulation on track in the tough times, data indicates

08-Jul-2009 - 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.

Healthier mayonnaise passes consumer taste test: Study

25-Jun-2009 - 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.

Dispatches from IFT

Treatt launches honey distillates for low-cal treats

15-Jun-2009 - 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.

Dispatches from IFT

National Starch dials in Precisa texture systems

12-Jun-2009 - National Starch introduced new texture systems at the IFT expo in Anaheim, USA, this week, designed with the help of its Dial-in Texture Technology.

Grape seed may boost health and safety profile of bread

04-Jun-2009 - 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.

Fatty formulation may boost feeling of fullness

03-Jun-2009 - 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.

France and rest of Europe prepare for stevia approval

01-Jun-2009 - 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.

Vinegar could be used for salt reduction: Study

29-May-2009 - 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 disputes shock Australian salt intake claim

22-May-2009 - 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.

UK unveils new salt reduction targets

19-May-2009 - 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.

Stevia World puts stevia on the map as sugar replacer

14-May-2009 - 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.

CIAA highlights industry progress on diet-related illness

05-May-2009 - 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.

United Biscuits invests over €6m in NPD for saturated fat reduction

27-Apr-2009 - 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 announces ‘holistic’ salt reduction strategy

22-Apr-2009 - 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.

DoH obesity strategy makes calories a priority

07-Apr-2009 - 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.

‘Air filled emulsions’ could reduce fat, ease obesity: Study

03-Apr-2009 - Fungal proteins could produce aerated emulsions with the potential to act as fat replacers in foods, according to promising results from England.

Putting the WOW into low fat foods

31-Mar-2009 - Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.

Dispatches from Reformulation Symposium

Supermarket reports challenges of saturated fat reduction

31-Mar-2009 - Balancing saturated fat as a proportion of total calories, and the natural variation of fat levels in meat, are amongst the challenges faced by Waitrose suppliers in developing food products with lower saturated fat products.