We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

This is a general newsletter - click here to create something specific to your interests

Search criteria:
  • Ready-to-go newsletters on topics you choose, in your template
  • We prepare the content for you
  • You review, edit and click Send. Easy!
Read more about SmartNews360
  • A competitive intelligence leader for 20 years
  • Helping top corporations with research and analysis
  • From quick projects to ongoing support and outsourced services
Read more about Business360
Period: July 1, 2016 to August 1, 2016
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends

New Zealand Researchers Develop Model For Sodium Reduction

High-sodium diets increase blood pressure and the risk of stomach cancer and kidney disease, so many countries are developing sodium reduction plans. Researchers in New Zealand constructed a model that would tell how much sodium would need to be reduced in packaged foods, restaurant foods and home use to achieve the WHO-recommended decrease to five grams a day. Using food purchase data and food brand sodium content data, the researchers determined that a 36 percent reduction in packaged food salt, plus a 40 percent reduction in home and restaurant use, would reduce salt intake in New Zealand from 8.4 to 5.5 grams/day) and meet the WHO target. Key sodium reductions: white bread (21 percent), hard cheese (27 percent), sausages (42 percent), and breakfast cereals (54 percent).

"Achieving the WHO sodium target: estimation of reductions required in the sodium content of packaged foods and other sources of dietary sodium", The American Journal of Clinical Nutrition, July 06, 2016

British Gym Rats Are No Longer The Only Buyers Of Sports Nutrition Products

Sales of sports nutrition products – muscle milks, protein bars, energy gels, etc. – are booming in Great Britain. At the heart of this strong performance is an expanding market: an increasing number of health-conscious consumers – beyond exercise junkies – are buying them. Mintel says 24 percent of Brits consumed a sports nutrition product in the past three months, including 42 percent of men aged 16-24. U.K. consumers spent £66 million on sports nutrition foods and drinks in 2015, an increase of 27 percent from 2013. The products are now staples on store shelves: 47 percent of sports nutrition buyers say the products are part of their everyday diet.

"Sports Nutrition Bulks Up: UK Market Sales Rise By 27% In Two Years As One In Four Brits Use The Products", News release, Mintel, July 06, 2016

Busy Low-Carb Fans Can Now Get Atkins Meal Kits

People who are into the low-carb approach to weight loss can now get a week’s supply of appropriate foods directly from Atkins Nutritionals at prices ranging from about $70 to almost $98 a box, either as one-time online buys or on a subscription basis. The Meal Kits include frozen meals, snacks, menus, and shopping lists. The frozen food kit contains a variety of Atkins frozen foods for breakfast, lunch, and dinner. The Easy Peasy kit ($97.99) includes frozen meals, meal bars and shakes. All kits include the Atkins meal kit guide, the new Atkins Made Easy book, the Atkins carb counter and the recipe booklet. The company says the kits are targeted at low-carb aficionados “with busy lifestyles.”

"Atkins Launches First Line Of Meal Kits", News release, Atkins Nutritionals, July 07, 2016

Happiness Is … A Fruit And Vegetable Diet, Study Finds

British and Australian researchers have determined that the more fruits and vegetables you eat, the happier you’ll become, and fairly quickly. The study, which tracked 12,000 randomly selected Australian adults who kept food diaries, also measured their psychological well-being (i.e., happiness). Psychological benefits of eating up to eight portions of fruits and vegetables a day were found within two years. On the other hand, protective benefits against cancer from a healthful diet may take decades to accumulate. The increase in life satisfaction among the participants was “equivalent to moving from unemployment to employment,” the researchers said.

"Fruit And Veg Give You The Feel-Good Factor", News release, University of Warwick, July 08, 2016

Study Finds That Pasta Can Be A Healthy Part of A Mediterranean Diet

A recent study by Italian researchers has found that pasta eating fits with the healthful Mediterranean diet. Data – height, weight, activity levels, and diet – were collected from more than 14,000 participants. The participants reported their food intake over the prior 24 hours just once via telephone. The researchers found that pasta consumption was associated with better compliance to a Mediterranean style of eating. Pasta eating was negatively linked with abdominal obesity, and positively with a higher intake of tomatoes, onions, garlic and olive oil. The participants only ate about 1.5 to 3 ounces of pasta a day, which is more like a side dish than a meal.

"You Can Eat Pasta, But Load It With Veggies And Keep Serving Small", Miami Herald, July 11, 2016

Younger Consumers Drive Global Snacking Trend

A report on global snacking trends finds that increasing numbers of consumers – especially younger folks – are taking their nutrition in “modular” fashion, rather than in the traditional three-squares-a-day scheme. Overall, a third of consumers regularly snack, but 40 percent of Millennials (18 – 34) are routine snackers, according to researcher Canadean. Less than a quarter (23 percent) of people age 65 or older say they snack frequently. The main reasons or occasions for snacking include: energy boost, de-stressing or indulging, watching a movie, attending a sporting event, or socializing.

"Many Millennials Shun Practice of Eating Three Regular Meals a Day", News release, Canadean, July 13, 2016

Developed by Yuri Ingultsov Software Lab.