Category Archives: Health

Reformulation can help food manufacturers – OECD

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Reformulation can benefit the food industry, enabling companies to reduce costs and target new consumer demands, the OECD has argued. A report by the OECD on obesity said such efforts would lead to manufacturers “attracting people from the health-conscious segment of the market” and suggested gradual reformulations be adopted to preserve sales with consumers “more likely to adjust to a new taste over… Read more »

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Titanium dioxide – there is still a need for research

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Titanium dioxide (TiO2) is authorised as the food additive E 171 and can be used as a white colour pigment in sweets and coatings, e.g. in dragees and chewing gum. The substance is also contained in cosmetic products such as toothpaste or as nanoparticles in sunscreen under the name CI 77891. The majority of titanium dioxide is used in technical applications,… Read more »

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Is healthy confectionery a contradiction in terms?

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Growing concern about sugar has led to a slowdown in the global confectionery market, but there are pockets of faster growth, including in functional confectionery, as consumers look for more than a permissible indulgence – a sweet treat that delivers a real health benefit. Consumers have long sought foods and drinks that provide a balance between health and indulgence, but… Read more »

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Balancing Indulgence with Health in the U.S. & Europe

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Though the wellness trend has been growing strong across the world, developed countries have had a substantial share in triggering a paradigm shift in consumers’ perception of bakery products. This has opened a whole new world of opportunities for bakery products that are whole-grain, gluten-free, vegan, organic, or simply “healthy” in North American and European markets. The health & wellness… Read more »

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FAO Sustainable Development Goal

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The world is “off track” in meeting hunger, food security and nutrition targets that are part of the Sustainable Development Goal, the Food and Agriculture Organization said in a report released on July 18. “Being off track when it comes to reaching core pillars of the S.D.G.s unquestionably puts at risk the achievement of the entire 2030 Agenda, and makes… Read more »

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Fat dangers from cakes and pastries

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Eating a piece of butter cake will take up 84 percent of the daily trans fat limit recommended by the World Health Organization, the Consumer Council has found. The watchdog, along with the Centre for Food Safety, tested 75 samples of baked products – including puffy pastry, cream soups, pies, tarts, cookies, cakes and Chinese pastries. Nineteen of the samples… Read more »

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Industry Needs to Move Faster than the Law

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Once again, I need to say that I am concerned. Once again, I notice that authorities are moving slowly when it comes about regulating essential aspects of our modern lives. The Council of the EU has recently adopted the measures proposed by the European Commission to tackle marine litter coming from the 10 single-use plastic products most often found on… Read more »

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How salmonella gets into flour

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The possibility of a salmonella contamination led Pillsbury’s parent company to recall select batches of the popular brand’s Unbleached All Purpose Flour products, the US Department of Agriculture announced on Twitter on Monday (March 11). Hometown Food Company recalled about 12,000 cases of the flour, which had been shipped to US grocers including Publix and Winn-Dixie supermarkets. But how does… Read more »

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Combining modernity and tradition

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China’s health and wellness market: Combining modernity and tradition Many Chinese consumers are returning to their roots after two decades of intense western influence in the nation’s food and drink culture, while others are looking to modern solutions for modern health issues. What trends are emerging in China’s health and natural ingredients market? Due to growing disposable incomes and increased… Read more »

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High intake of dietary fibre and whole grain foods reduces risk of non-communicable diseases

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University of Otago researchers have found a link between higher intakes of dietary fibre and whole grain foods and a reduction in the risk of a wide range of non-communicable diseases and their risk factors. Their series of systematic reviews and meta analyses of observational studies and clinical trials conducted over nearly 40 years show a 15 to 30 per… Read more »

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