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Consumers willing to pay a premium on unhealthy foods they crave
Neuroscientists have found that consumers are willing to pay disproportionately more for higher portion sizes of craved food items.
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Health & Nutrition
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Food waste: The biggest loss could be what you choose to eat
New analysis from the Weizmann Institute using the concept of opportunity costs suggests hundreds of millions more could eat from the same resources if we switched to plant-based diets.
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“Breakthrough” as Nestlé alters the structure of sugar to make healthier chocolate
The Swiss confectioner has said that its innovative sugar reduction technique, which claims to deliver the same sweetness level with less sugar, was inspired by candy floss.
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Canada–US Free Trade Agreement increased calorie intake in Canada
A new study indicates changes in the Canadian diet corresponded with increased US exports and investment in the Canadian food and beverage sector.
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Acrylamide legislation: what’s it about and how does the food industry need to react
New legislation concerning the chemical acrylamide in food will come into force in April. But what is the panic about and how can the food industry cut the levels of a natural byproduct of the cooking process. Ashton Baylis, Product Manager with testing and measurement equipment manufacturer testo, tells us…
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WHO reaches out to 16 African nations over listeriosis outbreak
The World Health Organization(WHO) has said it will support 16 African nations after the listeriosis outbreak that started in South Africa in 2017 started threatening other countries on the continent.
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Report warns of cancer risk from chemicals used in processed meat
Researchers at Queen’s University Belfast have found that nitrates used in the curing process for processed meats can produce chemicals that cause an increased risk of colorectal cancer.
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PHA survey: still too much sugar, too little fibre in UK diets
Figures from Public Health England's (PHE's) latest National Diet and Nutrition Survey (NDNS) collected from 2014 to 2016 reveal that the average UK diet still consists of too much sugar and too little fruit, veg and fibre.
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New survey finds huge variation of salt levels in bread worldwide
A new survey by World Action on Salt and Health (WASH), based at Queen Mary University of London, has revealed the levels of salt content in bread.
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US Government grants agri-food research projects $2.6 million
The US Department of Agriculture (USDA) has awarded grants worth a total of US$2.6 million to support the initial development of 27 agriculture and food production university projects.
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Vegetarian sections drive omnivorous restaurant goers back to meat
Separating vegetarian dishes on a menu can, in fact, reduce the proportion of people who choose a vegetarian option.
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Optional alcohol labelling “unacceptable” according to consumer group
Alcohol industry have submitted proposals that will help it self-regulate the provision nutritional information about its products to consumers, but the question of where this information is presented has ruffled some feathers.
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Beef with cultured meat: US Cattlemen’s Association in labelling row
As cultured meat appears increasingly promising, anxieties are coming to the surface over how consumers will be able to distinguish between beef harvested in the 'traditional manner' and waves of alternatives.
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Processed meats the source of world’s deadliest listeria outbreak
At least 180 people have died in what has become the deadliest outbreak of listeria since records began. Now, officials have traced it to its source.
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Inquiry to scrutinise impact of energy drinks on young people’s health
Following a widely-adopted move among UK supermarkets to ban the sale of energy drinks to under-16s, a Government inquiry has been arranged to assess the health ramifications of consumption of the high-caffeine beverages and what controls, regulation or awareness-raising may be required.
