Stevia (Q&A)

08 December 2016

Stevia (Stevia rebaudiana Bertoni) is a herb native to Central and South America. It belongs to the same family of plants as sunflower and chicory. The plant was described and given its name by the Italian-Swiss botanist...

Food additives

01 December 2015

Despite modern-day associations food additives have been used for centuries. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish...

Dietitian perceptions of low-calorie sweeteners

09 December 2014

A recent study published in the European Journal of Public Health has identified uncertainty surrounding sweeteners among dietitians, which is reflected by the diversity of positions taken by the media, public health...

Herbs and spices: A useful approach for reducing salt content in soup

19 November 2014

Researchers from the University of Reading in the UK have found that the addition of herbs and spices can increase consumers’ liking of reduced-salt soups. They found that reducing salt led to a significant decline...

8th DIETS - EFAD conference: Understanding sweetness

11 October 2014

The symposium was co-organised by the European Food Information Council and the Hellenic Dietetic Association...

Food additives and their re-evaluation in the EU

16 April 2014

EU legislation on food additives is based on the principle that only additives that have passed a full safety assessment are authorised for use. Despite this, a recent Eurobarometer survey indicated that 66%...

EFSA conclude aspartame and its breakdown products are safe

08 January 2014

On 10 December 2013, the European Food Safety Authority (EFSA) released its opinion on the re-evaluation of aspartame as a food additive and concluded that aspartame and its breakdown products are safe for human consumption at current intake levels.


18 December 2013

Stevia is a natural, zero-calorie sweetening ingredient named after a plant that has been used to sweeten foods and beverages in many parts of the world for hundreds of years...

Key challenges in reducing salt intake: An international study

15 October 2013

Researchers from Europe and Asia have joined forces to undertake an international project regarding salt reduction among the general population. By means of a cross-sectional study, perceptions, attitudes and behaviours related to salt...

Aspartame (Q&A)

12 October 2013

Available for over 30 years, aspartame is approved for use in more than 100 countries around the world. Aspartame is a very thoroughly tested food additive with a comprehensive body...

Food additives and preschool children

19 March 2013

In a review published in the Proceedings of the Nutrition Society, researchers from University College Dublin looked at the regulatory basis for the authorisation of food additives and focused on the dietary exposure...

Stevia sweeteners: No evidence of genotoxicity

13 November 2012

Researchers at two scientific consulting firms in the United States have conducted a review of published literature on the genotoxicity of steviol glycosides (stevioside and rebaudioside A)...

Benefits and safety of low calorie sweeteners

15 October 2012

Although low calorie sweeteners are sometimes seen as modern ingredients, they have been used for more than a century. In Europe and around the world, low calorie sweeteners...

Low calorie sweeteners

15 October 2012

During the 19th European Congress on Obesity, organised by The European Association for the Study of Obesity, which took place in France from May 9th to 12th 2012, the topic of low calorie sweeteners...

UK salt campaign may have successfully reduced salt intake, but what are the next steps?

01 August 2012

The UK Food Standards Agency’s (FSA) salt campaign may have successfully reduced salt intakes by about 10% by raising public awareness of salt as a public health issue and encouraging product reformulation...

The role of low-calorie sweeteners in weight management

07 June 2012

Amid rising obesity rates, low-calorie sweeteners have been proposed as a potentially useful tool for weight management. By providing the sweet taste without the calories, low-calorie sweeteners...

Labelling foods as ‘low in salt’ may not reduce actual salt intakes

16 May 2012

Front-of-pack labels which emphasize salt reduction can negatively affect taste perception and salt use, according to researchers from Deakin University, Australia and Unilever R&D, the Netherlands...

Focus on Stevia

10 November 2011

Stevia is a plant that has been used for centuries by natives of South America as a traditional sweetener, added to herbal teas and other beverages. Stevia leaves contain natural sweeteners, called steviol glycosides...


Stevia and its evaluation by EFSA

16 June 2010

Dr. Ashley Roberts (Vice President of Food & Nutrition, Cantox Health Sciences International), provides an introduction to Stevia and steviol glycosides.

Stevia: A natural sweetener with potential

14 November 2009

Used by the indigenous peoples of South America for centuries, the plant Stevia has recently hit the headlines. Stevia contains natural sweeteners, called steviol glycosides, which taste up to 300 times sweeter than sugar without providing calories. A new addition to the sweetness portfolio that could help with weight management? European consumers will need to wait.

Hyperactivity and artificial food colours

05 March 2007

Over 30 years ago, it was proposed that much of the hyperactivity involved with learning disabilities could be attributed to artificial food colours (AFCs) as well as certain fruits and vegetables containing salicylates and sugar.

Low-calorie sweeteners, more than just a sweet taste

03 July 2005

Low-calorie sweeteners are very popular with the weight and health conscious. Providing few or no calories they are the primary source of sweetness in low-calorie and sugar-free foods and beverages.

The perfect mixture: emulsifiers make our food enjoyable

01 April 2005

Add oil to water and the two liquids will never mix. At least not until an emulsifier is added. Emulsifiers are molecules with one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion.

Acidity regulators: The multi-task players

01 December 2004

Some acidifiers also act as stabilizers, others help antioxidants or emulsifiers, or assist in colour retention. It may seem a minor parameter, but to maintain the appropriate pH is the first step to ensure food safety and a longer shelf life.

Preservatives to keep foods longer – and safer

03 July 2004

Preservatives are a recurring topic in public discussions, and whenever it crops up, many consumers associate them with harmful, modern chemicals in foodstuffs. But, as a brief look back into the past will show, preservation of food was practised several hundred years ago when man first used salt (salting) and smoke (curing) to stop meat and fish from going bad.

Sweeteners: More choices for a sweet life!

03 July 2004

Over the centuries, various foods, like honey or sugar, have been used to sweeten our food. Today, we also have a range of new sweeteners, which provide alternatives to sugar. European Union rules establish which sweeteners may be used and ensure that consumers have access to specific information on labels.

Food should also look good: Why antioxidants are so important?

01 July 2004

Antioxidants are present in many foodstuffs, and everyone has heard of them at some time or other or seen them listed as additives on food packaging. But what are they supposed to do in foods? And why do they play such an important role in many products?