FiE 2017
Ingredient prototypes on show at FiE
Food manufacturers were given an opportunity to view and taste more than 20 ingredient prototypes as part of a ‘market plaza’ at Food Ingredients Europe (FiE), which took place in Frankfurt in November.
Archives for January 18, 2018
FEATURE
Sugar reduction: why it’s about more than just sweeteners
To meet sugar reformulation targets, food manufacturers need to find the right mix of functional ingredients rather than solely rely on sweeteners.
OPINION
Why potassium benefits outweigh the risks
Recommendations from government advisors on the use of potassium salts in place of sodium chloride (salt) was published in November.
High-GI sugar alternatives are ‘misleading’ consumers
The approach by some food and drink manufacturers to replace sugar with high-glycaemic alternatives is “borderline misleading” to consumers, the director of a global ingredients company has claimed.
Potassium report welcomed by salt lobby group
A report that concluded using potassium-based salt replacers instead of sodium in food would have a positive impact on public health has been welcomed by lobby group Consensus Action on Salt and Health (CASH).