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National Salt Awareness Week 2016
29 February 2016 | By Victoria White
Monday 29th February to Sunday 6th March is Consensus Action on Salt and Health's (CASH) 17th National Salt Awareness Week...
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Ingredients
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Heart Research UK advises consumers to look out for hidden salt
25 February 2016 | By Victoria White
With 75% of the salt we eat already hidden in the foods we buy, Heart Research UK says it is easy to find yourself eating a high salt diet without realising it...
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Researchers make the sweetener thaumatin even sweeter
24 February 2016 | By Victoria White
Researchers at Kyoto University replaced aspartic acid with asparagine, making the sweetener 1.7 times sweeter than before...
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Young’s Seafood launch gluten free fish fingers
23 February 2016 | By Victoria White
Created to support the increasing demand for gluten free, Young’s says their new gluten free fish fingers do not compromise on taste or quality...
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Issue #1 2016 – Digital version
In this issue: Fats & Oils, Water Quality, Food Grade Lubricants, Infant Nutrition, Pasta Processing, Regulation, Food Analysis, Fish Processing, Clean Label, NIR, and much more...
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Why the UK’s coconut oil industry is heating up
22 February 2016 | By Emma Woods, Technical Manager, Phoenix Speciality Oils
The rise in popularity of cold pressed coconut oil has been one of the UK food industry’s great recent success stories. However this food oil, and the manufacturing challenges it presents, are unlike any other.
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Cricket pasta – the edible insect revolution is served
22 February 2016 | By Karen Li, Online Marketing Specialist, Bugsolutely
For the first time, the most common food in the world contains... insects. With 20% cricket flour, Cricket Pasta has a number of nutritional benefits, and it is set to start a completely new segment in the pasta business.
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An EU health claim for olive oil polyphenols
22 February 2016 | By Dimitra Tsantaki, International Commercial Litigation and Food lawyer, Tsantaki, Michalinos & Tsalmanis Law Firm / Georgios Siragakis, Technical Director of Food Allergens Labs Group
The European Food Safety Authority (EFSA) has evaluated nearly 3,000 ‘general function’ claims and more than 250 other applications over the past few years. In the list of health claims which has been made on foods, as referred to in Article 13 (3) of Regulation (EC) No 1924/2006, a health…
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Lies, damn lies and clean labels
22 February 2016 | By David Taylor, Senior Scientist, NoWFOOD Research Development Centre, University of Chester
Food fads are nothing new and the latest one is the rise of the minimally processed, free from additives, clean label food. Consumers are looking more and more at ingredients lists to decide if that product is something they want to eat. The problem is, are the claims misleading and…
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Making a hero out of pea proteins at PGPI
PGP International has a track record of innovation and a proactive focus on applications for high performing extruded products and right now pea proteins are proving to be a bit of a hero...
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Study shows possible link between red meat and heart disease
18 February 2016 | By Victoria White
Patients with acute heart failure often have high levels of a metabolite of which red meat is a major dietary source, according to a new study...
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Consumers confused over the term ‘clean label’
18 February 2016 | By Victoria White
The latest consumer research from Canadean reveals a lack of consensus over what ‘clean label’ really means to consumers...
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High dietary fibre intake may reduce risk of breast cancer
18 February 2016 | By Victoria White
A study found that high intake of fibre during adolescence was associated with a 16% lower risk of overall breast cancer and a 24% lower risk of breast cancer before menopause...
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Eating fish may help reduce risk of Alzheimer’s disease
17 February 2016 | By Victoria White
According to a new study, eating at least one portion of fish per week may help reduce a person's risk of developing Alzheimer's disease...
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‘Dangerously’ high sugar content in many hot flavoured drinks, says Action on Sugar
17 February 2016 | By Victoria White
New research from Action on Sugar shows that 98% of 131 cofffee chain hot flavoured drinks would receive a ‘red’ label for excessive levels of sugars per serving as sold...
