UK's sugar tax has raised over £150m so far
27 November, 2018The UK's sugar tax has been applied to 660 million litres of soft drink in the first six months, raising £153.8 million. But is it working?
Honey — adulteration and now botulism
19 November, 2018Poor old honey — first involved in adulteration allegations and now implicated in four cases of infant botulism.
A different approach to sugar reduction
19 November, 2018 | Supplied by: Givaudan AustraliaFormulating less sweet products that have the same appeal as fully sweet ones is a challenge that requires more than simply subtracting sugar.
Prevent pastry dough discolouration naturally
12 November, 2018Researchers have found a natural way to prevent pastry, cake and pie doughs discolouring during storage.
Getting cephalopods onto your plate
02 November, 2018Squid, octopus and cuttlefish could become an important food source, but they need some good preparation and PR.
Sensient SweetEase 3G natural flavours
01 November, 2018 | Supplied by: Sensient TechnologiesSweetEase 3G is a range of natural flavours specifically designed to enhance the perception of sweetness, enabling users to reduce the sugar in a product without compromising on taste.
Red meat, Asians and colorectal cancer
01 November, 2018Researchers have challenged the link between red and processed meat consumption and colorectal cancer in Asians.
Not all fibres are created equal
23 October, 2018A new study is raising serious concerns about the safety of adding refined fibre such as inulin to processed foods.
Predicted growth for APAC functional dairy products
18 October, 2018Health awareness in the APAC region has been increasing and consumers are expected to switch to functional dairy products fortified with vitamins, according to GlobalData.
Healthier rice is extra nice
17 October, 2018 by Eliza KeckScientists from the Chinese Academy of Sciences and CSIRO have developed a rice variety with a much thicker and nutrient-dense outer layer.
EC proposes limit on trans fats
10 October, 2018The European Commission is calling for comments on a proposal to limit the amount of trans fats to 2 grams per 100 grams of fat.
Cooling technology increases lettuce yield
02 October, 2018 by Zoe GrossIt's early days yet but a root-cooling technology pilot has resulted in a 132% increase in lettuce leaf fresh weight.
Organic yoghurt is the most sugary
19 September, 2018Less than 9% of yoghurts and only 2% of children's yoghurts were classified as low sugar and achieved the green nutrition label in the UK.
Comment invited on wine additive
18 September, 2018 | Supplied by: Food Standards Australia New ZealandFSANZ is calling for comment on an application to permit potassium polyaspartate as a food additive in wine.
