Food labelling: A natural opportunity to reducing sugar intake
The International Stevia Council offer an insight into how stevia might present a natural solution to the sugar intake problem and the role of food labelling in this.
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The International Stevia Council offer an insight into how stevia might present a natural solution to the sugar intake problem and the role of food labelling in this.
In this in-depth focus: David Reading explores food allergies, highlighting other foods besides nuts that are a risk; Allergen management in the food industry; and Dr Shona Jacobsberg asks if gluten-free diets are fad or fact...
In this in-depth focus: Huub Lelieveld discusses improving and harmonising food safety regulations; Validating food safety: the process control measures for making safe food; and an essential guide to food safety challenges in the 21st Century...
In this in-depth focus: Kelly Toups discusses ancient grains; Organic essentials: what you need to know now; and Iqra Yasmin from the Food Innovation Center looks at cereal grain health benefits as a functional food...
Luca Bucchini, Managing Director at Hylobates Consulting Srl, goes into detail regarding the regulation on botanicals in the EU following the 'REFIT process.'
In this issue: Nanotechnology; Food safety; Soft drinks sugar reduction; Agrifoods; New consumer eating habits; Allergens; UK country profile; and much more...
When we set up Fairfields Farm Crisps in 2006 we never expected that in just 10 years we'd be exporting to 15 countries around the world and selling our products through national retailers and pubs, as well as on airlines and trains. From a humble potato, our business has certainly…
In Sitka, Alaska - a town of 9000 where 20% of the economy depends directly on wild salmon - there’s a well-known coffee shop decorated with images of fishing. The Highliner Coffee Shop sells a coffee mug printed with a Sanskrit quote: “To judge a thing one must know the…
Having launched in Tesco stores at the end of January, after initial success in Ocado, oomi noodles are now hoping their ‘next generation noodles’ will become common place in health-conscious kitchens up and down the country, with their low carb, high protein (gluten free) offering.
With people leading increasingly busy lives, the phenomenal growth of the snacks market in recent years hardly comes as a surprise: between 2010 and 2015 it grew by 17.4% to $145bn, according to Euromonitor. Coupled with the focus on more exercise and better nutrition and it’s also no surprise that…
Humans depend on many different plants as food sources, but since ancient times it has been cereals which prove most important amongst them. Cereals are produced and cultivated on an annual basis, Iqra Yasmin, Food Innovation Center, University of Nebraska, investigates just why this ingredient is of such importance
The concept of organic farming began in the early 20th century as a way to combat erosion and soil depletion,1 and was originally referred to as ‘humus farming’, with an emphasis on ‘feeding the soil’. In this article Kitty Broihier, MS, RD, LD and Allison Stowell, MS, RD, CDN, from…
Cereal foods have nourished humans for millennia and their dependability has been both a blessing and a challenge for the industry. Grains have been hidden in plain sight, so to speak, with their familiarity overshadowing any hope at stardom. Yet by shifting the focus to lesser known ancient grains, these…
Roy Manuell, Junior Editor of New Food, brings you a 21st Century update on developments and improvements in food safety.
Claiming ‘naturalness’ for food and beverages remains an unbroken trend. Nils Wolfgang Bings offers further comment on the issue.