The past decade brought a rise in sugar-related discussions amongst the food and beverage industry, public health officials and the general population. While demand for sugar and sweeteners has never been higher, the need for sugar reduction has also continued to grow. Sugar, in the form of the carbohydrate glucose, is the primary energy of… Read more »
Over 170 million tonnes of sugar are consumed annually, resulting in increased risk of obesity and chronic disease for many as well as production of substantial CO2 emissions, land, and water use. Sugar alternatives that can improve both health and sustainability outcomes can be an important tool for the future health of the planet.
Addressing sustainable nutrition is top-of-mind globally, but optimising for nutrition and sustainability can impact taste of foods and beverages. Learn about the role of taste science in tackling challenges that come with sustainable nutrition initiatives like sugar reduction and plant-based eating.
Reformulating foods to reduce content of nutrients like sodium, sugar, and fat is a key pillar of public health strategies globally. Learn about new research that explores the impact of reformulation on nutrient intakes and consumer acceptance.
Hosted in Dublin, October 15th to 18th, the 13th Federation of European Nutrition Societies (FENS) Conference is the premier European meeting in its field. The theme for this year’s conference was “Malnutrition in an Obese World – European Perspectives”, and featured a wide range of international speakers, covering the spectrum of nutritional science in plenary… Read more »
Read a webinar summary in the article “Calorie reduction to become a “critical component” of future food design“. Consumers are often unaware of the energy density of the foods they consume, making them vulnerable to excess calorie consumption. As a result, initiatives to reduce the number of calories in foods and beverages are emerging globally, either voluntarily… Read more »
A new study published in the journal Obesity Reviews finds the answer seems to be “yes”, sugar taxes are working. The analysis showed that the equivalent of a 10% tax on sugar-sweetened beverages (SSB) is associated with an average of a 10% reduction in beverage purchases and dietary intake of SSBs. The systematic review and… Read more »
Low-calorie sweeteners are go-to solutions for sugar reduction in foods and beverages, but it can be hard to know which one to use. They all have different taste characteristics, as well as different impacts on health. A recent study from researchers at Purdue University studied which low-calorie sweetener is the best for weight management, the… Read more »
“Which sweetener should I use, and how much?” These are questions being asked by formulators across the food and beverage industry as sugar drives more and more purchase decisions for consumers. We’ve known for a long time that ‘less is more’ when it comes to sugar from a nutrition science perspective. WHO and USDA have… Read more »
Summary (scroll down for an infographic summary) Speakers Sugar Reduction Around the World – Consumer, Health & Legislation Demands: Aisling Aherne, PhD, RNutr, Nutrition Science Manager, Kerry Overcoming the Complexities of Reduced Sugar: Ashley Baker, VP RD&A, Kerry In a world that loves sugar’s familiar qualities…where do you start for its successful reduction? Sugar ranks at the… Read more »
Numerous countries across the globe have initiated actions to reduce sugar intake, including reformulation, targeted taxation, front-of-pack labeling, and more. Initiatives to reduce sugar content of foods can be dependent on the supply chain being able to support such changes. The World Health Organization recently undertook a novel food supply chain analysis to identify possible… Read more »
Sugar is at the top of the list when it comes to improving nutrition in foods and beverages, but it is not as simple as making sure these products still have enough sweetness. This infographic takes a look at challenges and opportunities for the future for sugar reduction. Stay tuned this month for more resources… Read more »
Could fat be the key to maintaining flavor when modifying sugar or salt levels in food? A new study in the journal Food Quality and Preference explores the impact fat content has on liking of soups and custards with varying levels of fat, sugar, and salt content. Researchers provided study participants either creamy tomato soup… Read more »
The Role of Flavors in Nutrition With busy lifestyles, many consumers are relying on the food industry for convenient and affordable sources for meals. There is a big emphasis not only on the cost and nutritional value of these options, but also on the taste and eating experience from the purchased items. Flavors play an… Read more »
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