Ingredients

DuPont Nutrition & Health

ABF Ingredients

Functional ingredients – from fiction to facts

20 April 2017 | By Emilie Labat - Specification Manager at Nestlé, Muriel Henrion - Research Scientist at Nestlé’s Product Technology Center

Food habits have greatly evolved in recent decades. In addition to aspects such as taste, quality, safety, and convenience, consumers now also expect processed food to be nutritious and sustainable. Factors such as our ageing population; growing levels of obesity and type II diabetes; and increased occurrence of cardiovascular diseases…

‘100% Natural Snacking’ makes fruit a daily feature of meal plans

12 April 2017 | By New Food

Dole encourages consumers to enjoy eating fruit between meals.

Is healthy food out of reach? No, but we need greater education

10 April 2017 | By Stuart McDonnell

An argument from Stuart McDonnell in favour of education above all to improve intake of healthy food...

Roha implement a replacement for carmine in dairy products

5 April 2017 | By Roha

Roha launches Natracol Ultra Cran Red as a replacement for carmine in dairy products.

Sweet truths: Solving confectionery’s problem with sugar reduction

4 April 2017 | By Noam Kaplan (Lampados)

New Food asked Noam Kaplan, CEO at Lampados to talk us through the role sweeteners can play and to offer us an insight into how we might provide an attractive alternative to sugar.

Guidelines on reducing sugar in food published for industry

30 March 2017 | By New Food

Reduction programme could see 200,000 tonnes of sugar removed from the UK market per year by 2020.

UK Government is missing important opportunities to tackle childhood obesity

27 March 2017 | By New Food

The Government needs to take more robust action to tackle the impact of deep discounting and price promotions on the sales of unhealthy food and drink, says the Health Committee in its follow up report into childhood obesity.

EFSA to give advice on the intake of sugar added to food

24 March 2017 | By New Food

EFSA will provide scientific advice on the daily intake of added sugar in food by early 2020.

Can a vegan diet provide enough nutritional support for a pregnancy?

21 March 2017 | By Leah Smith & Julie Abayomi | Liverpool John Moores University

Can a vegan diet provide adequate nutritional intake for a healthy pregnancy? We asked academics at Liverpool John Moores University to explore...

This time it’s personal: personalised nutrition emerging as next big industry trend

21 March 2017 | By Ingredient Communications

Personalised nutrition is rapidly emerging as a key issue for the long term future of the industry, new research has shown.

Hollywood’s answer to the sugar reduction conundrum facing confectionery

15 March 2017 | By Roy Manuell | Digital Editor

Disney's new children's 100% fruit confectionery range is a model for how to successfully reduce sugar while maintaining a quality of taste to keep kids coming back...

Kefir flourishing in fermented dairy beverage market

7 March 2017 | By Innova Market Insights

Kefir appears to be bucking the trend that has seen launch activity in drinking yogurts and fermented beverages remain relatively static in recent years...

Tackling the protein crisis, plant based futures and lab grown meet

7 March 2017 | By Southbank Events

Organised by Southbank Events this 1-day Summit will look at key food protein trends and discuss plant, marine and insect-based alternatives...