طراحی وب سایت

some 70.4 million tonnes of sweeteners were used by the global food and beverage industry in 2008, including sugars. but which sweeteners are most used, in volume terms? humans are predisposed to like sweet foods, and sugar (sucrose) is far and away the most popular sweetener added to foods. but rising obesity rates are causing more attention to be paid to products' sugar content, and the development of ‘light’ foods, with fewer calories, is a major driver for new product development.

no race should have rules that favour the strongest competitors. but unless the capabilities and interests of smes are taken into consideration before the starting gun is fired for new food regulations, they will struggle to keep up and may have to drop out altogether. small and medium enterprises (smes) are the lifeblood of the european food scene. a massive 99.1 per cent of food companies have fewer than 250 employees, according to the confederation of the food and drink industries of the eu’s (ciaa) 2008 figures.

a new food fraud division will support local authorities to take swift action to stop illegal activity as well as helping them uncover cases where the consumer has been misled, announced the uk’s food standards agency (fsa). speaking to foodproductiondaily.com, an fsa spokesperson said that its new food fraud advisory unit builds on and takes over the work of the illegal meat task force (imtf), which supported illegal meat investigations over five years.

a new food fraud division will support local authorities to take swift action to stop illegal activity as well as helping them uncover cases where the consumer has been misled, announced the uk’s food standards agency (fsa). speaking to foodproductiondaily.com, an fsa spokesperson said that its new food fraud advisory unit builds on and takes over the work of the illegal meat task force (imtf), which supported illegal meat investigations over five years.

the use of xylitol, a natural sweetener linked to dental health, could prevent the formation of undesirable brown pigments and enhance beverage formulations, suggests new research. in addition to protecting the anti-microbial properties of potassium sorbate, adding xylitol and aspartame to the system was found to produce a synergistic effect on sweetness intensity, states the report in the journal lwt - food science and technology .

consumers should stick to the facts and look beyond the hype in terms of the salt and sugar content of cereals, claims kellogg’s as uk cereal manufacturers are taken to task in a channel 4 programme. researchers for the dispatches television programme, which was broadcast yesterday, said that a tesco jam doughnut contained 8.6g of sugar while 30g of kellogg’s frosties includes 11.

the uk’s food standards agency (fsa) is seeking individuals who believe they have suffered a reaction to aspartame to take part in a pilot study. aspartame is commonly used in diet and low calorie food products, including soft drinks and chewing gums. it has been permitted for use in europe since the 1980s. although some studies have suggested possible adverse effects, the european food safety authority (efsa) has scrutinised their methodology and findings and has repeatedly reaffirmed its view that aspartame is safe.

the uk’s food standards agency (fsa) yesterday confirmed the implementation of a protein cap that limits products such as cereals being advertised to children. the nation’s food industry has said it “rejects” the fsa board decision, which it says “raises serious questions about the agency’s commitment to better regulation”. the protein cap is part of the fsa’s nutrient profiling model which differentiates foods on the basis of their nutrient composition to help regulators apply tv advertising controls to improve the balance of foods being advertised to children.

uk supermarket asda has adopted a 'best of both worlds' approach to food nutrition labelling on its own-label foods, combining the food standards agency's traffic light scheme with the ciaa's (gda) guideline daily amount system. debate over the best way to present nutritional information on food products has been heated in recent times, not least because of the focus on healthier eating to reduce the burden of lifestyle-related disease such as heart disease, obesity and diabetes.