Sales in the energy bar and nutrition market in the UK have been growing at a faster rate than the US tripling in the past five years to reach €137m, while the US market doubled in the same period to €2314m.
Overall diet quality worsened across the world even as consumption of healthier foods increased in many countries, according to a new global report of dietary patterns.
Adding in vitamins and minerals is one way the industry is getting around current health and nutrition regulation and creating a 'health halo' around otherwise unhealthy products, according to the European Consumer Organisation (BEUC).
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
The tropical fruit with a vibrant red colour and anti-oxidant credentials
Mood is often assessed in nutrition research but it is ‘hard to define’ and ‘inherently subjective’, according to the researchers behind a review of mood-measuring methodology.
54 countries, 57,000 food brands. “No one else is doing this research.”
Market analyst Euromonitor International has debuted a tool that for the first time breaks down a country’s total nutritional inputs into eight categories from calories to proteins to fibres.
French pea starch player Olygose has won a €5m cash injection from three venture capitalists (VC) as the firm seeks to build markets outside western Europe, with the US and Asia key targets.
Limagrain Céréales Ingrédients (LCI) has developed a linseed-based flour omega-3 levels that enables blood cholesterol health claims to be made on the end product.
Foods that help moderate blood sugar activity are gaining more traction with diabetics, the overweight and the obese – with new EU claims backing their promise to control hunger impulses. With 2bn people overweight or obese in the world, and type-2 diabetes...
By 2035 it is estimated that 8% of the global population will be classed as ‘pre-diabetic' – putting them at significantly higher risk of developing full type 2 diabetes. Such startling statistics are ticking bomb for healthcare costs, but could...
Jan-Willem Van der Kamp from TNO has been voted as BakeryandSnacks’ Personality of the Year 2014 for his leadership on HealthBread - an EU project to develop healthier breads.
“This signals a new dawn for weight loss products.”
EFSA’s full low-calorie diet regime report – published this week – can help “tackle the societal challenge of obesity”, the EU’s specialist food trade group has said.
Improving the design of functional and finished products by better understanding the role of excipient foods could help increase the bioavailability of functional nutrients, according to new research.
Recommending intense sweeteners as a way to reduce sugar intakes cannot be justified as a public health strategy, the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) has concluded.
Five glucose health claims approved by the European Food Safety Authority (EFSA) back in 2012 have been officially banned by the European Commission due to concerns over what they would say to consumers about sugar consumption.
Bacteria that have evolved to help us digest the yeast that give beer and bread their bubbles could also help to fight off yeast infections and autoimmune diseases such as Crohn's disease, say researchers.
A Nordic diet may help reduce the expression of inflammation-associated genes in abdominal fat tissue independent of body weight changes, according to research.
Researchers investigating the types of microbes found in foods from different dietary patterns have questioned whether the bacteria in our foods plays a role in the structure and function of our gut microbiota.
Data from an upcoming UK Department of Health (DoH) report is likely to reveal the true extent of folate deficiency, according to nutrition multinational DSM.
Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
Good science and trial design must be a focus for companies putting together new health claims dossiers, but that may not mean what you think it does, says NDA Panel member Hans Verhagen.
Consumers are generally able to use nutrition labelling systems to identify more and less healthy foods, but the use of different reference amounts may be confusing, say researchers.
Researchers have urged food producers to develop good tasting protein-rich products that are based on foods that the elderly already regularly consume.
A newly approved EU health claim to say folic acid supplements reduce the risk of infant neural tube defects will bring home the nutrient’s importance to women, say a team of campaigners and trade groups behind the claim.
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
A Channel 4 investigation into inorganic arsenic levels in rice has questioned the safety of products aimed at children like rice cakes and Kellogg's Rice Krispies - although all companies implicated say their levels fall within current recommendations.
Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition.
Tate & Lyle used the recent Food Ingredients-Asia trade event in Jakarta as a springboard for its mounting ambitions in the country of 250 million people as well as other parts of Asia. Fibre and low-calorie sweeteners for weight control were a big...
DuPont is reaping the benefit of its €5bn 2011 acquisition of Danish probiotics and enzymes giant Danisco, with its nutrition and health division showing 23% profit growth in a “sluggish” world market.
While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.
A Mars-supported study suggests that cocoa flavanols in a functional drink may reverse age-related memory decline, but the same effect may not be true in chocolate.
The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.
In its latest work on dietary reference values (DRVs), the European Food Safety Authority (EFSA) has set population reference intakes (PRIs) for zinc and Adequate Intakes (AIs) for selenium, but advised that setting similar levels for chromium was not...
By Shane Starling at FI-Asia in Jakarta, Indonesia
From tea yoghurt to coffee fruit energy, portable water enhancement to Milo’s brand expansions, Mintel shared category-busting innovation at Food Ingredients-Asia in Jakarta, Indonesia, this week.
A Mediterranean diet that includes extra-virgin olive oil or nuts may help to reverse symptoms of metabolic syndrome, but cannot be linked to prevention of developing the condition, a long-term study claims.
EFSA (European Food Safety Authority) has delivered positive opinions for two non-digestible carbohydrate ingredients based on their ability to improve blood glucose response.
Flow cytometry – a laser-based cell sensor system – is almost twice as accurate at measuring probiotic levels in chocolate when compared to traditional methods, according to research.
To a backdrop of the Asean regulatory harmonisation process, a number of European Union officials have descended on Kuala Lumpur to attend a forum designed to apply the older bloc’s knowledge on the subject.
“almost any carbohydrate-containing food would induce a reduction of post-prandial blood glucose responses"
EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods would have the same effect in comparison to...
Greater vitamin D fortification of foods and supplementation can help tackle vitamin D deficiencies that remain prevalent across Europe – with Finland a good example of the success of such measures, a review has found.
Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.
![Typical EU-approved claims: “Consumption of [X] contributes to the reduction of the blood glucose rise after that meal [post-prandial].”](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/1/9/3/8/688391-1-eng-GB/Glycaemic-GI-foods-remain-in-obesity-diabetes-niche-but-claims-are-changing-game.jpg)
