Moving from innovation to implementation: trends in foods for particular nutritional uses

Article Abstract:

The University of Central Lancashire organized a symposium in Brussels on May 19, 1999, to address trends in foods for particular nutritional uses. More than 100 delegates from EU governments and industry attended the conference, which was aimed at looking at existing legislation governing such foods and identifying the weaknesses in bringing such products to the marketplace. Among the subjects discussed were the role of industry in bringing foods for particular nutritional uses to the market and the role of doctors, health care professionals and consumers in the use and development of these food products.

Interpretation and construction, Conferences, meetings and seminars, Product development, Food industry, Diet therapy, Food law

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Intense sweeteners and energy density of foods: Implications for weight control

Article Abstract:

Human obesity results from excess energy intake and insufficient energy expenditure. Studies have shown that subjects consume a constant weight or volume of food so that their energy intakes rely on the energy density of the diet. High energy density should equal high palatability. Intense sweeteners however, maintain sweetness, while reducing energy density.

Research, Weight loss, Sweeteners, Calories

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