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as 2010 draws to a close, our journalists look back at the issues that have topped agendas across the food, beverage and dietary supplements industries in the last 12 months. commodity prices, bisphenol a, obesity, health claims, safety regulations, and more… sustainable supply chains amid new concerns of rising food prices and serious consideration on how to feed a growing world population, the food industry has stepped up its efforts on sustainability.

russia grabbed the political (wikileaks), sports (world cup) and business headlines all in the space of 24 hours on thursday this week. the business headline involved pepsico\'s move to buy wimm-bill-dann, russia\'s largest dairy processor, in the us giant\'s quest to expand in the dairy sector. the deal capped a fresh round of m&a news this week while, elsewhere, the uk government outlined plans to tackle obesity, there was talk from the eu that states would agree on origin labels and carrefour\'s woes in brazil deepened.

the world health organisation, the body that recently tasted the wrath of the us sugar industry when it published a report into diet and health that set a ceiling of 10 per cent for sugar consumption in an overall diet, welcomed the food industry with open arms at a high-level round table meeting hosted by who director-general dr gro harlem brundtland last week. describing the meeting as "a positive beginning", dr brundtland said it formally launched what the who hoped would be an ongoing and constructive high-level dialogue with private sector companies.

savoury aromas may help to boost salt reduction strategies by masking the tastes of sodium replacers such as potassium chloride, according to a new study from unilever scientists. the research, published in journal of food science, reports that a combination of potassium chloride based salt replacer and savoury aromas could compensate for a 30 per cent reduction in sodium without significantly changing flavour profiles.

learning from current salt reduction strategies may help to produce a better framework for developing future initiatives, according to a global review of current methods. the new review, published in the journal of hypertension , identifies key characteristics from a number of salt reduction initiatives, including the need for industry involvement and central organisation.

the government is telling half of the u.s. population to drastically cut their daily salt intake. that\'s the advice to consumers - and the food industry - as the government issues new dietary guidelines, which are the recommendations behind the popular food pyramid.

meeting five-a-day fruit and veg targets and slashing salt and saturated fat intakes would save around 33,000 lives in the uk a year, says a new study that revises downwards previous estimates. the uk department of health’s food matter document, published in 2008, estimated that around 70,000 premature deaths from cardiovascular disease and cancer could be avoided by people sticking to dietary advice.

in spite of the global downturn, 2009 turned out to be an eventful year for the food industry. economic recovery, albeit a slow and slightly faltering one, should bring equally if not more interesting times. ben cooper looks at what is likely to be dominating the headlines in the coming year. as 2009 closes and the food industry prepares for a well-earned break - and a chance to consume far too much of its own product - attention inevitably turns to what might be dominating the headlines over the next 12 months.

a food industry initiative launched this year is promoting one standard, easily recognisable symbol to aid identification of healthy foods across the world and encourage manufacturers to reformulate products along healthier lines. the choices international foundation was formally founded this july year by campina, freisland foods and unilever. its choices programme is a front-of-pack symbol for healthy food products.

ethnic flavours are expected to expand this year, together with an increased consumer demand for bigger, bolder tastes, according to a new flavours and ingredients report. published by packaged facts, the report also stresses a continued focus on health and wellness, convenience and natural/organic, as well as a move towards comfort and classic foods. "today's american eater is better educated about food and wants sophisticated products and flavours that satisfy their palates as well as their need for health, convenience and/or adventure," said tatjana meerman of packaged facts.