Thought for Food Blog

Is Stevia a Trend or the Answer?

Posted by Chris Cattini

15-Apr-2015 13:46:00

Stevia is the name given to extracts from leaves of the plant Stevia rebaudiana used as sweeteners or sugar substitutes. The two main compounds responsible for the sweetness of stevia are stevioside and rebaudioside A, both of which are derivatives of the diterpene, steviol.

  • Stevioside is 250-300 times sweeter than sugar, but possesses a bitter aftertaste. 
  • Rebaudioside A is 350-450 times sweeter than sugar and is less bitter than stevioside, making it a popular option for use in sweetener preparations.
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Topics: diabetes, bacteria, obesity, additives, sugar and substitutes, functional foods, confectionery, analytical techniques, hormones, appetite and satiety, supplements

3D Printing: Shaping the Future of Food

Posted by Naomi McGrath

05-Jan-2015 11:33:00

Imagine a world where you could have any food you liked in any shape you desired at the touch of a button. Rocket-shaped pasta? Easy. A bowl of dinosaur-shaped cereal? No problem. Or how about some chocolate, sculpted into an assortment of intricately shaped snowflakes? Well, with 3D food printing this could be a reality. And, as the technology has started to make some real progress in recent times, it could happen sooner than you might think. Its potential does not end at just printing individual foods like pasta and breakfast cereal, though. Scientists envision a future where entire meals could be printed using a 3D printer.

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Topics: texture, nutrition, flavour, 3D printing, protein, nutrients, chocolate, sugar and substitutes, environment and sustainability, confectionery

Confused About Sugar?

Posted by Jenny Arthur

12-May-2014 11:08:00

Post from guest blogger, Jenny Arthur BA (Hons) MSc RNutr, Nutrition and Marketing Consultant

Sugary foods are close to most people’s hearts, including mine, and maybe we are all psychologically addicted to sugar? Babies are born to like sweet tastes, so are we pre-disposed to liking sugary foods? When you think about it most people will usually indulge on chocolate, sweets or alcohol, though I have a crisp muncher in my house!

Following the almost constant media attention on sugar over the last few months and with little or no distinction between sugars added to foods and naturally occurring sugars. In addition to little reference to realistic portion sizes when comparing the sugar content of foods. Only last week, the repeated call for a sugar tax in the UK and the World Health Organisation’s draft recommendation to ideally halve the current 10% guideline for sugar to about 25g or 6 teaspoons of sugar/day. It is no wonder people are confused about what they should be eating!

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Topics: processed food, nutrition, healthy eating, retail and marketing, sugar and substitutes, confectionery

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