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reducing meat and dairy consumption, eating fewer fatty and sugary foods, and wasting less food are the three changes to consumption habits that will have the biggest impact on making diets more sustainable, says a new report. the sustainable consumption commission was asked by the uk government’s department for environment, food, rural affairs to map out evidence on sustainable diets and look at synergies and tensions between public health, the environment, social inequalities, and economic stability.

high-fructose corn syrup has taken our food shelves by storm. it is present in many different types of bread, cereals, breakfast bars, yogurts, soups and sugary beverages. it is estimated that, on a typical day, an american consumes an average of 12 teaspoons of such syrup. further, teenagers and others with high consumption may even be taking in up to 80% more than average. recently, two separate studies, one published in the journal environmental health and the other conducted by the institute for agriculture and trade policy (iatp), have revealed a further danger of high-fructose corn syrup, having found that it may contain mercury.

the growing kosher market is prompting manufacturers in countries without much local demand to gain certification so they can export to the high-potential us, and some are exporing continuous kosher production to keep down costs. rabbi eliyahu safran, vp of communications and marekting at kosher certification service the orthodox union (ou) told foodnavigator.

do functional foods work? watching recent actions by scientific agencies, regulators and industry players themselves of late, one might be forgiven for thinking that the functional foods dream is falling a little short of the reality. we’re talking about the biggest food companies in the world being told the claims that help sell some of their foods are deceptive and misleading.

as levels of obesity continue to rise on a global scale, nutraingredients looks at the market for weight management dietary supplements, food and beverage products. according to the world health organization (who) estimates, by 2015, there will be more than 1.5 billion overweight consumers, incurring health costs beyond $117 billion per year in the us alone. moreover, a recent study published in the annals of internal medicine reported 90 per cent of men and 70 per cent of women will eventually become overweight.

a potassium lactate and sodium diacetate mix may reduce the sodium chloride content by 40 per cent, and significantly increase shelf-life, says a new study from purac. using the company’s purasal opti.form pd 4 formulation, containing potassium lactate and sodium diacetate, researchers from purac biochem, collaborating with scientists at ghent university, report that shelf-life could be prolonged by about 40 days, according to results published in the international journal of food science and technology .

by-products from food production pose a major problem to industry. foodnavigator is seeking your views on how food companies can minimise their waste and put their leftovers to good use. several factors are driving companies to take another look at their waste – not least the issue of disposal. some 4.1m tonnes of food waste coming solely from food manufacturers in the uk alone every year, according to the waste and resources action programme.

cosucra groupe warcoing is seeking to press home the message that pea protein can be used in place of milk protein, reflecting a trend that has picked up speed in the ingredients sector in the light of high dairy prices. milk processors have been hard hit by the recent shortage of milk availability. meanwhile, the price of wholesale milk doubled between 2006 and 2007, which had a knock-on effect on dairy derivatives.

a fibre-rich powder from banana powder could boost the fibre content and nutritional content of food, report researchers from mexico and venezuela. the research, published in the journal food chemistry , taps into the trend for development of ingredients with health and wellness functionality. "due to its high total dietary fibre and indigestible fraction contents the banana fibre-rich powder (bfrp) appears a promising ingredient for functional foods," wrote the authors, from the centro de desarrollo de productos bioticos del ipn and the central university of venezuela.