There is a strong inverse association in the percentage of energy that we consume from fats and sugars, which may be why many struggle to reduce both fat and sugar intake, according to a new review.
healthyAisles - a merchandising system enabling retailers to highlight products containing attributes from ‘low sodium’ to ‘good source of calcium’ via customized shelf tags and other tools - is now used in more than 5,000 stores across the US.
The director-general of the World Health Organisation (WHO) has said the food and drink industry’s involvement in public health policy is ‘dangerous’ and has urged governments to put public health before business, at a global health promotion conference...
The US Department of Agriculture (USDA) has released tough new rules on ‘competitive’ foods sold in school vending machines, cafes and snack bars as part of its commitment to improve child nutrition under The Healthy, Hunger-Free Kids Act of 2010.
Foods high on the glycemic index, such as highly processed carbohydrates found in white flour, can cause excess hunger and stimulate brain regions involved in reward and cravings, according to research conducted by a team at Boston Children's Hospital. These...
Wellness Works CEO David Peters tells BeverageDaily.com that the NYC firm has attracted interest from major firms in its healthy Oatworks smoothie brand, and says this shows the potential of the novel oat beta glucan-based beverage.
In two high-profile votes at the American Medical Association’s annual meeting in Chicago, delegates officially recognized obesity as a disease, and called for a ban on the marketing of energy drinks to under 18s.
Restaurant menus that highlight how much exercise you would need to do to burn off the calories in your selections could prove more persuasive than calorie information alone in encouraging diners to think about what they are ordering, according to a new...
A new analysis of where Americans are getting their calories from has thrown up some surprising results, with the percentage of energy derived from so-called ‘junk-food’ such as soda, burgers and fries from fast-food chains proving to be somewhat lower...
Gastric bypass surgery can boost the richness of the gut microbiota and increase the number of associations between gut microbiota and genes in fat tissue, says a new study that deepens our understanding of how gut bacteria may influence weight.
The number of calories Americans are taking in from sugar sweetened beverages has been dropping steadily over the past decade, with the sharpest declines starting to kick in from around 2006, according to new data.
The identity of the 15 experts who will frame the 2015 dietary guidelines for Americans has been announced by the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA).
America’s top food and beverage companies have exceeded their goal of reducing 1.5 trillion calories in the US marketplace, says the Healthy Weight Commitment Foundation (HWCF).
A new study has found that calorie information on chain restaurant menus is reaching youth who eat in such restaurants, but may be being discounted by those who need it the most.
Nations and populations are in peril of being swamped by the cost of their healthcare systems unless a severe nutrition policy rethink can occur, says a leading academic.
While four out of 10 consumers say they are trying to avoid or reduce intakes of certain fats and oils, cholesterol, sodium and sugar, only one in 10 actually looks for this kind of information on menus when dining out, according to NPD Group.
The percentage of energy derived from snacks in the American diet has increased from 12% in the late 1970s to 24% in 2009/10 as more people graze throughout the day rather than sitting down to three square meals, according to analysis of National Health...
Coca-Cola has pledged to offer low- or no- calorie beverage options in every market following criticism that it is still aggressively promoting full-sugar products in emerging markets while offering healthier options at home.
While health-conscious consumers are increasingly sprinkling almonds, walnuts and other more ‘upmarket’ (and expensive) nuts on their oatmeal or Greek yogurt for a nutritional boost; peanuts - especially the salted, oil-roasted, variety - do not bask...
Coconut water can make a positive nutritional contribution to the diet if it is used to replace high calorie, non nutritional beverages, according to new research presented the recent Experimental Biology conference in Boston.
New York-based start-up LifeIce is aiming to create a completely new category in the healthy snacking market with new bite-sized all-natural frozen fruit snacks that are sold as a shelf-stable product in a freeze-at-home tray.
Cargill has launched a new initiative designed to help manufacturers improve the nutritional profile of foods marketed to children and meet a swathe of new guidelines from retailers, the government and other organizations setting nutrition criteria for...
Remember the gluey texture of the oatmeal your mom served you as a kid? Turns out, this is a good thing, according to new research comparing the satiating effects of oatmeal versus ready-to-eat cereals.
Wisconsin firm LiveGreat Foods is launching a rebranded version of its Clarinol CLA-fortified milk Acclaim at the forthcoming Healthy Beverage Expo in Las Vegas (June 7-9).
On paper at least, boxed breakfast cereal ticks all the right boxes. It’s quick, great value for money, and nutritious - the perfect recession-proof food.
Consumers expect to see added sugar in donuts and candy bars. But when they discover reams of it in dried fruits, juices and other products marketed as healthy foods, they feel shortchanged, and rightly so, according to one nutrition expert.
This is the story of how an initiative from Oxfam prompted assurances from leading chocolate companies to improve the lives of women cocoa farmers. How did each firm react? Were they quick and effective enough?
TruHealthMD, a manufacturer of nutritional solutions targeted at specific disease conditions, has entered into a development agreement with a Manitoba research consortium.
Plum Organics, a company founded on getting nutritious food to kids, has committed to manufacturing and distributing 500,000 pouches of food designed to meet the needs of food-insecure babies and toddlers.
While the US juice market has been “essentially flat” for five years, Packaged Facts predicts stronger growth in future driven by reduced calorie products, better-for-you premium juices and blends, and an increase in the number of ‘multicultural’ households...
A patent application filed by PepsiCo reveals some of the more “surprising” properties of Rebaudioside D (Reb-D) - the steviol glycoside claimed to have one of the best sweetness profiles of them all.
Biotech firm Dynamic Food Ingredients (DFI) Corporation is a step closer to commercialising technology it claims could slash production costs for the bulk sweetener erythritol, opening up new opportunities for the food industry.
A new foundation has come together to help transfer technology from federal scientists into new food products and strategies that could help combat obesity and find sustainable ways to feed the world’s growing population.
A recent study has concluded that a US government program has been successful in getting kids in low income schools to consume more fresh fruits and vegetables. The program works by exposing elementary school students to these foods, foods that they...
A New Jersey-based firm is seeking to patent the process behind the ‘world’s first commercial low fat snack nuts’: nuts that have been pressed using a novel high-speed process that expels up to 50% of their fat, then reconstituted with water into ‘nut...
Contrary to some media reports, Coca-Cola is not developing a new high-fiber frozen beverage, but it did help develop Slurpee Lite - a low-calorie beverage launched in 7-Eleven last May, said bosses today.
Restaurant chains in the US have made little progress in recent years in improving the nutritional profile of their children’s menus according to a new report by the Center for Science in the Public Interest. The report found that 97% of the nearly 3,500...
SOHO Flordis International, an Indonesian/Australian supplement and pharamceutical company, is bringing a fat-binding dietary supplement to market in North America under the Calorease brand name. It promises to do what Olestra couldn’t, that is, cut...
While extra virgin olive oil is currently basking in positive PR in the wake of the recent PREDIMED study on the benefits of the Mediterranean diet, canola’s nutritional credentials also received a boost this month after new research suggested it can...
An "unusual" class action lawsuit alleging that shoppers are being misled by 'zero fat' and 'zero calorie' claims on Parkay Spray because they are based on “artificially small serving sizes”, is unlikely to make much headway, predict...
BIG INTERVIEW - CHEWING OVER SNACK CHALLENGES WITH THE SFA
The president of the Snack Food Association (SFA) acknowledged that there are concerns about the snack industry’s role in global obesity but said healthy product development and clear communication on nutrition is top of the agenda for manufacturers.
Adding traffic light symbols as well as calories to menus is a more effective way of encouraging diners to choose lower-calorie foods than listing calories in isolation, according to a new study.
While there have been some standout successes - from PepsiCo’s Trop50 juice drinks to ThinkThin protein bars - growth in the overall weight management market is pretty sluggish, according to new research.
Foods produced with olive oil or olive oil aromas in place of other oils or fats could help consumers feel fuller for longer, according to new research.
Network selling giant Amway has launched an integrated weight management program based on genetic testing. The program uses a simple test kit to help consumers determine which of several weight loss regimens will work best for them.
The obesity dilemma is complex and offers multiple avenues of attack. Portion control experts boil it down to this: It’s a question of how much, not what we eat. But many experts say how food is formulated can play a role in limiting intake.
