Latest news with #healthier
The Sun
9 hours ago
- Business
- The Sun
Coca Cola is launching ‘healthier' new drink in UK that's become massively popular across 25 countries
COCA COLA is launching a "healthier" alternative to its sugary sodas. The mega beverage brand reportedly has plans to launch its Cappy range in the UK, after having success with the refreshments in 25 countries across Europe, Africa and Asia. 2 Coca Cola describes the Cappy range as 'top-quality fruit juices, nectars and drinks with original natural flavours, made from fresh, carefully picked fruit'. Including in the Cappy range are products such as Botanical Lemonade, Cappy 100% Pure Orange, Cappy Multivitamin, Cappy Pulpy Grapefruit, and Cappy Lemonade Tasty Lemon. The introduction of the juice range is thought to be in response with consumers increasingly wanting to make healthier choices. Coca Cola said: "Fill your glass and the glasses of your loved ones with Cappy and watch the goodness spread. "When you care, they care, and when they care, goodness grows and a good morning is turned into a good day." The drinks brand has declined to comment on when Cappy could arrive in the UK. More Coca Cola news The low-calorie drink had a classic cola taste alongside flavourings of the sweet and creamy spice. It was sold in 2litre bottles as well as 330ml cans and 500ml bottles. Devastated fans have put calls out on social media to figure out where the beloved drink had vanished to. Writing on X, one customer said: "Is it true that Coke Zero Vanilla is being discontinued from your range in the UK as supplies are very difficult to find? Signed Coke Zero Vanilla lover." The product is no longer available to purchase in UK stores. However, the drinks brand has also just launched a brand new flavour, which fans say tastes just like a well-known pear cider. The new flavour, Pear Fanta, has been spotted in Home Bargains stores across the UK, with excited shoppers sharing their finds on Facebook. One Facebook user posted: 'New cans of Pear Fanta spotted at Home Bargains,' prompting dozens of comments from curious fans. One said: 'I had one yesterday, different lol but nice.' Another commented: 'It's absolutely amazing.' A third joked: 'I can't believe it, a new Fanta flavour that isn't sugar free?!?'
The Independent
a day ago
- Health
- The Independent
Reshuffling canteen menu can help diners choose greener, healthier meals
Reshuffling a canteen's weekly menu can be a 'sneaky' way to encourage diners to choose meals that are healthier and more environmentally friendly, researchers said. A study led by researchers at the University of Bristol found that simply reordering an existing set menu to change which dishes were 'competing' each evening in a student halls of residence canteen cut the carbon footprint of diners' weekly meal choices by nearly a third overall. Saturated fat levels also fell by a significant amount, the research found, while the changes seemed to go unnoticed by diners. The researchers, whose study is published in the journal Nature Food, said the technique could be used to help the 42% of UK workers who report eating at a canteen, as well as those in schools and universities, make healthier, more environmentally-friendly diet choices. It could be another route to influence diet choices, which are mostly shaped by either restricting or disincentivising choice such as alcohol sales policy or the sugar tax, or by providing people with information about the impacts of what they choose. For the study, the researchers took two pre-existing weekly canteen menus with three dishes each day for five days, which produced 113,400 menu combinations when one vegan meal had to be served each day. The team used data collected separately from students on their dish preferences to calculate the number of times each dish would be chosen and then used the information to calculate a projected total weekly carbon footprint and saturated fatty acid intake. They identified an optimised menu – which contained the same 15 dishes as the original menu with only the combination of dishes offered each day changed – and tested it without telling the students. The scheme works on the basis that each person can only choose one dinner option each night, so organising the menu so that more carbon intensive, fatty meals compete with each other on one night boosts the uptake of healthier, more planet-friendly meals on other evenings. Dr Annika Flynn, senior research associate at the University of Bristol, said: 'Whether we choose a healthy dish will depend on whether it's more or less appealing than other dishes served that day. 'We figured if we swap which dishes are available across days, then this will change how dishes 'compete'. 'So by number crunching competition across the entire week, we worked out which swaps would be needed to promote healthier and greener choices. We tried this and, amazingly, it worked.' And she said: 'Since diners can only choose one evening meal per day, we found it is best to cluster the meals that have a high carbon footprint and saturated fat such as lasagne and chicken Kiev on the same day so these more popular options compete against each other. 'That means greener options – like lentil chilli and cauliflower curry – are more likely to be chosen across the week. 'The net effect is that people's total weekly carbon footprint and saturated fat intake is reduced.' She added: 'The scale of benefits generated by our relatively simple intervention of weekly menu manipulation, which didn't change the actual dishes or recipes themselves and seemed to go unnoticed, were really surprising.' The researchers said one of the weekly menus was shown to reduce the overall carbon footprint by 31.4% and saturated fat intake by 11.3%, while the other lowered the overall carbon footprint by 30% and saturated fat intake by 1.4% across some 300 diners. And while they were not able to ask the students directly about whether they were happy with the various menus, due to the 'blind' nature of the test, auxiliary data suggest the changes did not cause a dramatic change in consumer satisfaction, the researchers said. Dr Flynn added: 'This sneaky technique could be a game-changer in many different kitchen menu settings, especially given people's growing appetite to make healthier decisions and the increased drive to reduce carbon emissions globally.'
