Prepared Foods

Low fat labelling may encourage consumption

Low fat labelling may encourage consumption

By Caroline SCOTT-THOMAS

Foods labelled ‘low fat’ or ‘low calorie’ may encourage consumers to eat more, according to a study published in the journal Appetite.

CPGs missing the boat on e-commerce: Deloitte

CPGs missing the boat on e-commerce: Deloitte

By Maggie Hennessy

Consumer packaged goods companies are underestimating the growth potential of online sales and still lack clear e-commerce strategies, according to a new study from consulting firm Deloitte LLP.

Thanksgiving: The perfect day to order takeout?

Thanksgiving: The perfect day to order takeout?

By Elaine WATSON

While Thanksgiving is traditionally a time for family meals (and arguments), it’s also a time for, well, ordering takeout; especially if you’re spending the week in Vegas…

Pulses hit mainstream with improved nutrition gluten-free applications

Pulses hit mainstream with improved nutrition gluten-free applications

By Maggie Hennessy

Rich in protein, fiber, antioxidants and vitamins, gluten-free, allergen-averse, low in fat, price competitive and sustainably grown, it’s no surprise that pulses are working their way beyond soups and dips and into mainstream food production in the US. 

Nestlé pledges to speed salt reduction

Nestlé pledges to speed salt reduction

By Caroline SCOTT-THOMAS

Nestlé has said it plans to accelerate its salt reduction strategy to meet World Health Organisation (WHO) guidelines on salt consumption by 2025.

How can the food industry address type 2 diabetes, prediabetes?

Special edition: Tackling diabetes. Formulating for healthy blood sugar

How can the food industry address the ticking time bomb of type 2 diabetes?

By Elaine WATSON

Given that one in three American adults is expected to develop type 2 diabetes by 2050, and poor diet and lack of exercise may be largely to blame, what can food and beverage manufacturers do to tackle this epidemic?

Gluten-free 2.0: Where is the gluten-free trend going next?

Gluten-free 2.0: Where is the gluten-free trend going next?

By Elaine WATSON

If the first generation of gluten-free products was short on flavor and nutrients; the next generation - ‘gluten-free 2.0’ - is all about taste, health and convenience, and is infiltrating every food category and channel, delegates at the Food & Nutrition...

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