Snack

What the Swedish eat: 1740-strong dietary survey

What the Swedish eat: 1740-strong dietary survey

By Annie Harrison-Dunn

People in Sweden fall into one of three dietary camps - a ‘healthy dietary’, ‘Swedish traditional’ or 'light-meal' pattern - a national dietary survey of 1740 adults has found.

DuPont will be hoping this opinion helps more people become 'lactitoilet' trained

EFSA health claim opinion

Sweet release: DuPont wins defecation claim

By Shane STARLING

The bulk sweetener lactitol can help people maintain ‘normal defecation’, the European Food Safety Authority (EFSA) has found in a new health claim opinion.

“We have noticed some slight differences in nutrient content (protein, magnesium and vitamin C) but these do not seem significant in our view.

Dutch firm enters bulging chia seed scene

By Shane STARLING

The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray.

There are no systematically collected data on animal and human consumption of insects for us to look at, says EFSA

EFSA delivers long-awaited safety assessment despite data craters

EFSA on insects: Pathogens harmful to humans most likely from farming

By Annie Harrison-Dunn

The European Food Safety Authority (EFSA) has said insect pathogens potentially harmful to humans are most likely to come from rearing and processing not intrinsically associated with the insect itself – but huge gaps in data remain. 

Have you got what it takes to lead a global online B2B publication in the $600bn bakery, snacks and cereals market?

Job Advert

Could it be you? BakeryandSnacks seeks new editor

By Oliver Nieburg

BakeryandSnacks, the leading global trade publication for manufacturers in the bakery, snacks and cereal is seeking a new editor to take it to the next level.

Healthy fats make leaner kids, says study

Healthy fats make leaner kids, says study

By Nathan Gray

Children who report eating more polyunsaturated fatty acids are leaner and have lower body fat percentages than those who consume higher amounts of saturated fats, say researchers.

Sweden to inform future children's nutrition policy with 3,000-strong survey

Sweden to take 2-day snapshot of kids’ diets

By Annie Harrison-Dunn

The Swedish Food Authority (NFA) will look at what 3,000 children eat and drink over two days as part of a study into the diets of the country's youth. 

Raisio CEO Matti Rihko: “All in all a good performance...

Competition remains fierce in cholesterol-lowering niche

Benecol buy-back boosts Raisio Q2 results

By Shane STARLING

Sales and profits were up in Q2 at Raisio, with CEO of the €500m Finnish agro-food player Matti Rihko content its re-housing of key brand Benecol was paying off.

High-protein yoghurts have risen in popularity, including non-fortified Greek yoghurts which have a natural fit to the high-protein halo.

Special edition: Protein

Mainstream keen on protein foods (but supplements still rule)

By Shane STARLING

Protein has been hot for some years and shows no sign of abating in the near future as diet trends flip in protein’s favour from largely discredited low-fat to lower-carb/higher-protein regimes and a broader health halo around various protein forms.

Wholegrain consumption may prevent early death

Wholegrain consumption may prevent early death

By Niamh Michail

A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.

Private label nutrition equal to national brands

Private label nutrition equal to national brands

By Niamh Michail

There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French government study.

DSM debuts enzyme ingredient designed to break down residual gluten

DSM debuts enzyme ingredient designed to break down residual gluten

By Hank Schultz

Consumers who are seeking to limit their exposure to gluten have another line of defense in a new product released by DSM. Called Tolerase G, the enzyme can serve to break down residual gluten in a meal before it can cause a reaction, the company said.

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