Evaluating the Yuka ‘phenomenon’: How effective is the scanning …
WEBAug 20, 2019 · The study revealed that Yuka was particularly effective when advising against particular products due to the presence of potentially harmful additives. When Yuka advises against a product due to high levels of fat, salt or sugar, however, the app appeared to have influence. In this instance, some consumers still decided to purchase the product ...
PepsiCo talks health and reformulation across drinks and snacks: …
WEBJul 2, 2021 · Sugar reduction in soft drinks. PepsiCo said it will cut the average level of added sugars across its entire soft drinks range – including brands like Pepsi-Cola, Lipton Ice Tea and 7UP – by 25% by 2025 from a 2019 baseline.
Pea protein trend sparks allergy warning - foodnavigator.com
WEBMar 16, 2020 · Tanya Ednan-Laperouse told FoodNavigator that pea protein is potentially a very big problem for allergy sufferers. She estimates 95% of those with peanut allergies will be ‘okay’ with peas, but the rest - one in 20 - could face a potentially life-threatening reaction to pea protein. Meanwhile, because it is a highly concentrated ingredient ...
‘Growth over the last year has been nothing short of phenomenal’: …
WEBSep 8, 2021 · Tessa Clarke, co-founder of Olio, told FoodNavigator: “The step-change has been as a result of a number of different factors.Firstly, the pandemic which has made us realise how interdependent we all are. As many of us experienced the 'great pause' we reflected on what sort of a world we wanted to live in, and how we needed to change in order to “build back better.”
Scientists develop edible, biodegradable, anti-microbial plastic for ...
WEBMar 9, 2022 · Scientists have developed a new ‘green plastic’ that is produced from gelatin, clay and a nano-emulsion of black pepper essential oil. Food packaging is a major cause of environmental pollution globally. More than 350 million metric tons of plastic are produced every year – much of which ends up in our waterways.
‘It’s easy to say it but it’s very difficult to actually do it ...
WEBNov 6, 2020 · Last year Griffith Foods announced plans to double the size of its European business and triple its bottom line by 2027. The family-owned ingredients supplier, which counts QSR, food processors, retail and food service companies among its customers, has identified health, nutrition and sustainability as key to this goal and is stepping up its research and innovation spend with significant ...
British Nutrition Foundation launches portion size guide: ‘It’s not ...
WEBJan 14, 2019 · The guide, which uses simple hand and spoon measurements to estimate portions, is designed to complement the UK government’s Eatwell Guide. Bridget Benelam, a nutrition scientist at the BNF, explained that excessive portion sizes are thought to be a factor contributing to the country’s obesity epidemic.
Cargill talks the trends and tech driving R&D: ‘There’s an explosion …
WEBJan 7, 2022 · Cargill talks the trends and tech driving R&D: ‘There’s an explosion of innovation’. News and analysis on food and beverage development and technology. Cargill's CTO identified the four influences he believes will have the biggest impact on food R&D / Pic: GettyImages-Brankospejs_innovation. From advances in fermentation capabilities to ...
Griffith Foods talks nutrition and plant-based innovation: ‘Think ...
WEBMar 29, 2022 · Griffith Foods is focusing its product development might on the core pillars of nutrition and plant-based product development, with efforts informed by the ‘guiding star’ of sustainability. European President Wim van Roekel weighs in on the massive potential he sees for disruptive innovation in these spaces.
Taste beyond flavour: How colour, texture and environment …
WEBOct 30, 2013 · You can give nudges by understanding shape and colour.”. , rounder shapes tend to taste sweeter while angular shapes taste bitter. And he has also led studies suggesting taste perception is influenced by colour, texture, packaging, environment, and the crockery and cutlery used. “We have been putting spoons and forks and knives in our ...