Portion sizes of prepared foods to fight obesity?
Good news for prepared meal manufacturers with a recent study
concluding consumption of convenient, nutritious frozen dinners
could help dieters control portion size, reports Lindsey
Highway to health
Parked on the hot coals of public opinion, the food industry can
lose no time in proving how healthy its products are.
People on the move
It's all change at the top at Archers Daniel Midland, while Con
Agra has announced several hundred job cuts.
Cargill innovation taps health market growth
Cargill has developed an ingredient that enables manufacturers to
add the healthy benefits of whole grain nutrition to foods while
preserving the sensory qualities of foods made from enriched corn
flour, reports Anthony Fletcher.
Food industry must adapt to ethical consumerism
The increase in ethical consumerism means that food makers should
seriously consider the commercial implications of eco-labels,
though tighter regulation is still needed, writes Anthony
Sweet drinks starve Americans of nutrition
A study showing that sweet drinks have overtaken white bread as the
leading source of calories in the American diet may mean that the
nutrition gap is even wider than previously thought, reports
Jess Halliday. But according to the...
TV food ads creating nation of nutritionally confused kids
Television advertising gives children the wrong message about
healthy eating and is creating a generation confused about the
meaning of nutrition, writes Anthony Fletcher.
Different prebiotics go head to head in new study
The prebiotic activity of different fibres will be measured and
compared in a new study designed to help food makers decide which
ingredient to select for their gut health products, reports
Microbial detection offers fast product development
The Soleris system could help food firms formulate new product
lines more rapidly by detecting microorganisms in nutritional
ingredients quicker, writes Anthony Fletcher.
Label properly or lose consumer trust, warns NHB
Food manufacturers must be more honest with consumers or risk
eroding their trust, as a recent study into honey demonstrates
writes Anthony Fletcher.
Lower cooking temperatures combat acrylamide, more evidence
New research from the US backs growing evidence that food makers
wanting to slice acrylamide from their fried food products should
opt for lower cooking temperatures.
Ingredients business news
Ingredients companies including Cargill and Chr Hansen are
expanding facilities and picking up acquisitions in order to meet
growing global demand, writes Anthony Fletcher.
Bad Florida basil triggers FDA traceback operation
Fresh basil, the most probable source of an outbreak of
gastrointestinal illness in Florida earlier this year, is now the
target of an FDA traceback operation, writes Anthony
Stallman challenges sugar industry over CAFTA
American Farm Bureau Federation president Bob Stallman agues that
the sugar industry is wrong to oppose the ratification of the
Central American Free Trade Agreement, writes Anthony
Cranberry juice could fight gut infections
Cranberry juice, already well-known as a remedy for urinary tract
infections, may help protect against common infections caused by
gastrointestinal viruses, reports Dominique Patton.