Growing interest in personal health and awareness is driving growth in nutrition products. Weight management retail sales have increased rapidly, but developing nutritional and tasty products requires a lot of science. By Geoff Allen, MD, Synergy Thailand
Emphasising on the preventability of worldwide obesity, Dr Patricia Bragg, CEO of Bragg Live Food Products calls for all countries to be responsible and focus on education consumers on the importance of healthy nutrition.
Stevia is emerging as a major global commodity as the food industry embraces it as a natural, sweet and zero-calorie ingredient. It is fast being used in virtually every food sector, including bakery and confectionery. By Chris Peterson, communications manager, and Maria Teresa Scardigli, executive director, International Stevia Council
Consumers have high expectations when they seek food products. How can we cater to those demands whilst ensuring these foods offer the nutritional benefit consumers need as well? By Christian Philippsen, managing director, Beneo Asia Pacific
Among the increasingly health-conscious consumers, there is a portion who is also concerned about their weight. Dairy ingredients are said to be able to help manage one’s weight, but how exactly do they do this? By Elaine Drummond, PhD, Glanbia Nutritionals
Overweight and obesity are growing global concerns that should be tackled as soon and as best as possible. One solution could be through activity equivalent calorie labelling, which would open consumers’ eyes to their daily caloric intake and encourage them to make healthier choices. By Shirley Cramer CBE, chief executive, RSPH
More are calling the obesity crisis an ‘epidemic’, but what has caused this, and what needs to happen to turn it around? What can be done at the individual, government, and industry level, and how can functional foods be a game changer? By Satya S. Jonnalagadda, PHD, MBA, RD, director of Global Nutrition, Kerry; Sheelagh Pentony, marketing communications manager—Nutrition, Kerry; and Niamh O’shaughnessy, MSC, Human Nutrition graduate, University College Dublin
With obesity and health problems exacerbated by unhealthy eating becoming greater concerns, how can manufacturers continue to support consumers’ sweet cravings in a healthier way? By Christian Philippsen, managing director, Beneo Asia Pacific
Research by Georgia State University Institute for Biomedical Sciences suggests that emulsifiers, which are added to most processed foods to aid texture and extend shelf life, can alter gut microbiota composition and localisation to induce intestinal inflammation that promotes the development of inflammatory bowel disease and metabolic syndrome.