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the lancet has attacked the uk’s new change4life anti-obesity campaign on the grounds that it allows sponsorship from food companies whose products it says are contributing to obesity. the uk’s department of health (doh) launched change4life on 3 january, with the first airing of tv, billboard and poster ads. the campaign is aimed at families with children under 12, and the tv ad, also available on youtube, compares a cartoon stone-age family hunting for their food to a modern family playing video games.

draft changes to turkish food labelling regulations would put a gda-like scheme on products, according to a gain report from the usda. the ministry of agriculture and rural affairs published draft changes to the turkish food codex regulations on december 4, and is allowing for comments until january 16. the document, which has now been unofficially translated into english by the usda’s foreign agricultural service, will be of interest to firms exporting their products into turkey.

adding resistant starch to milk puddings produces formulations that are acceptable to consumers, particularly those interested in healthy options, says a new study. researchers from the uruguay and spain report that addition of national starch’s hi-maize 260 ingredient at a level of 1.4 per cent was the maximum level that was acceptable to consumers before reducing the sensory qualities of the pudding.

a recent study which claimed to suggest the existence of sugar addiction in animal studies created an unnatural circumstance and may be of little relevance to humans, according to a professor at the university of swansea. the study, which was presented last month by lead researcher professor bart hoebel of princeton university, claimed to show that sugar-bingeing rats experience changes in brain patterns and behaviour similar to those seen in drug addicts.

a new agreement has been signed by the fao and the international centre for advanced mediterranean agronomic studies to protect traditional foods from the region, as well as manage sustainability and plant disease management. the two organizations first started their collaboration in 1977. the new accord, signed yesterday, includes a plan for research programmes, workshops and exchanges for scientists and students in 2009 and 2010.

ingredient firm ulrick & short added the talents of a chef to its team, to create food samples and advice on correct use of ingredients in products to maintain flavour. richard squire, a chef with 25 years experience in the catering trade will work in close cooperation with the firm’s food technologists. it is expected that his involvement will help food developers incorporate clean label ingredients into products more quickly.

focusing on health, nutrition, and emerging markets are amongst the top strategies being used by the most successful global food companies, according to a new report from packaged facts. the report, entitled “top global food and beverage companies: strategies for success” examined the approaches of eight leading consumer packaged goods (cpg) manufacturers for tackling the challenges they face now and in the future to remain competitive.

bread sales are expected to be resilient against the economic downturn as consumers still see it as a good value food, according to the director of a bakers’ association. gordon polson, director of the federation of bakers (fob), which represents the uk bread industry, told bakeryandsnacks.com that he believes “bread sales will maintain”, although there may be some switching between brands.

walkers has launched six new wacky crisp flavours in response to a uk-wide competition in which members of the public were challenged to come up with a rival to the nation’s established favourites. the flavours, chosen from 1.2 million entries, are cajun squirrel, fish and chips, chocolate and chilli, builders’ breakfast, crispy duck, and onion bhaji. after a public vote, the most popular flavour is due to be put into permanent production in may.