Chocolate giant Mars and the US National Heart, Lung and Blood Institute are readying themselves for a five-year research project into possible heart-health benefits of taking a daily flavanol-rich capsule.
Mondelēz International said it may include a pledge to reduce sugar in its new health & wellness program, but only if the World Health Organization (WHO) makes its latest sugar advice formal.
Mondelēz is to cut saturated fat and sodium by 10% by 2020, but suggests reducing consumer sugar intake is manageable with portion controlled products and education.
Reduction of salt, sugars, trans fat and total fat is a key focus area for Nestlé in efforts to meet its nutrition commitments, according to its latest annual report, "Nestlé in Society 2013".
Banning junk food near schools, one of India’s biggest and long-running public health issues, seems like it will continue some more after industry officials and health activists on a court–appointed panel were unable to forge a common direction.
Restricting marketing to children and continuing to cut salt, fats and added sugar in processed foods are among initiatives put forward in a plan to tackle childhood obesity, agreed by EU member states in Greece last week.
Shares in the world's biggest food company were down by around 2% this morning as Nestlé announced its slowest sales growth in four years and missed profit expectations for 2013.
The US National Confectioners Association (NCA) and leading US firms say sugar has been ‘unjustly’ victimized in recent months and the public should be free to enjoy a sweet treat if they so desire.
Excessive consumption of added sugars in drinks, snacks and sweets is associated with an increased risk of dying from heart disease, according to a major US review published in JAMA Internal Medicine.
Despite the growing body of research extolling the health benefits of flavanols found in cocoa, chocolate product manufacturers have yet to fully embrace front-of-pack claims calling out these compounds—with many still opting for more general “antioxidant”...
Polyphenol use in functional food and drink marketing has shot up 69% since 2009 even as consumer understanding remains low and approved global health claims extremely limited. But can it continue?
Industry Voices: Nutri Nick talks confectionery nutrition
The confectionery industry will begin to move away from sugar to ‘healthier’ alternatives, according to a manufacturer of stevia-sweetened energy and confectionery bars.
Food manufacturers’ organisation the Food and Drink Federation (FDF) has slammed a Channel 4 programme on sugar – screened earlier this week (January 20) as – “highly misleading”.
A Channel 4 Dispatches programme to be aired in the UK this evening is to accuse scientists advising health ministers on sugar of a conflict of interest due to funds some receive from the food industry.
Discount retailer Lidl has rolled out its Healthy Till program across its UK stores, removing all chocolate and sweets from checkouts except for Wrigley’s gum.
Prominent nutritionists have provided their exclusive feedback on Action on Sugar’s sugar reduction campaign, designed to combat the rising incidence of obesity in the UK.
The US Food and Drug Administration has amended food additive regulations to allow expanded safe use of acacia gum (gum arabic) in foods, in response to a petition filed by Nexira, supplier of a dietary soluble acacia gum marketed as Fibregum.
Children can eat candy in moderation without increasing their risk of becoming obese and developing heart problems later in life, according to a study backed by the National Confectioners Association.
Replacing sugar with fibers in chocolate could be more effective in reducing global sugar consumption than cutting portion sizes, but will come at a cost, according to Barry Callebaut.
A new global campaign will bring together experts and policy makers to tackle the current global epidemic of obesity and diabetes by reducing 'unnecessarily high' levels of sugar in food and beverage products.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Sugar’s addictive properties have been dismissed by UK scientific experts who have attributed rising obesity to excessive calorie intake and the overconsumption of high-density foods combined with sedentary lifestyles.
Incomplete or selective reporting, high drop-out rates and unplanned post-hoc analyses are some of the common health claim submission failures, EFSA’s claims panel chief professor Ambroise Martin, PhD, told a congress last week.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.
Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas.
Specialty ingredients distributor IMCD says that working with a distributor, rather than individual suppliers, allows food companies to tap into application-driven expertise - beyond their own R&D capabilities.
Scottish chocolate start-up, IQ Chocolate, has high hopes for its “raw” dark chocolate bars within the high quality, functional foods sector and is currently in the initial stages of preparing a dossier for a health claim.
People with visceral obesity share a unique set of biomarkers that may help researchers to identify future health risks and dietary changes that may help to tackle obesity, say researchers from Nestlé.
Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according to a new review.
Sweeteners are widely used to replace sugar in diet and low calorie products within the food and beverage industry. However, many consumers are still worried about these ingredients. So, what are the facts behind low calorie sweeteners?
From the 20th International Congress of Nutrition in Granada, Spain
The food industry came under attack last week at the International Congress of Nutrition (#ICN20) for not doing enough to improve the healthiness of its portfolios…unfairly, says Unilever.
Increases in childhood obesity levels, in part due to high intakes of fructose, may also have a dramatic effect on brain funcitoning and academic performance, warn researchers.
A novel food-grade oleogel made of cellulosic polymer, surfactant and oil could be used to substitute trans fats in foods, according to new research backed by Kraft Foods.
For Justin Woolverton, founder and CEO of premium ice cream brand Halo Top Creamery, life had become too sweet and too sour at the same time. A dissatisfaction with his career path and a dietary restriction landed him in the freezer aisle.
The food industry must continue to innovate new food products that help consumers with pre-diabetes and glucose intolerance to reverse their long term risk of diabetes and dementia, according to Professor Louise Dye.
Consumption of high-energy snack foods and sugar sweetened sodas may be associated with an increased risk of colorectal cancer, according to new research.
Fruit and vegetable residues typically discarded in the manufacture of isotonic sports drinks could be a rich nutrient source for other foodstuffs like bars and biscuits, Brazilian researchers have found.
