The increased popularity of baking created by the BBC’s Great British Bake Off (GBBO) saw a rise in spending on ingredients, revealed a study by food marketing agency Kindred....
Maintaining calcium levels while young is crucial in helping to prevent osteoporosis in later life.
The latest National Diet and Nutrition Survey (NDNS) results reveal a few improvements.
A growing association between the concept of “ultra-processed” foods and nutrition-related health problems has been criticised by a leading professor in the field.
The growth of lactose-free milk in emerging markets is being driven more by its perceived health benefits than people’s lactose intolerance, new research has found.
A type of barley that was last grown in the UK 80 years ago is available commercially again after a project to revive it proved a success.
A range of functional ingredients designed to enable sugar and fat reduction in practically any food, without affecting quality and taste, was debuted at last month’s Intrafood show in Belgium....
We have taken an interest in the future of food we since forming since Bingham and Jones. But there are some moments in development that get you really thinking about...
The nutritional oils market has been boosted with the arrival of a new omega-3 rich product made from flaxseed.
An international sweeteners body has slammed a study that claimed industry-supported research into low-calorie sweetened beverages and weight outcomes was more likely to show favourable results.
The Scottish government is spending £250,000 to improve Scotland’s diet, after further evidence emerged that most Scots do not follow healthy eating recommendations.
Tate & Lyle has expanded the capacity of its ingredients manufacturing factory in Kimstad, Sweden, as part of a continuing $100M investment drive in its Speciality Food Ingredients division.
The latest government survey on the dietary habits of the UK population has brought a mixture of encouragement and concern from nutrition experts.
An apple-based ingredient designed to be added to typically challenging products has had its range extended.
The popularity of dried fruit snacks containing added sugar is undermining the nutritional value of traditional dried fruits, a US-based dietitian has warned.
Plant-based foods supplier Vegetarian Express has appointed a former-Premier Foods chief operating officer (coo) Tim Kelly as its new chief executive, after a funding management company bought a controlling interest...
A bakery in Edinburgh has launched cakes made from insects to boost their reputation as alternative sources of protein.
Choline, a little-known nutrient that has been shown to benefit pregnant women and babies, has for the first time been given a recommended daily intake level by European Food Safety...
‘May contain’ precautionary labelling of foods for the accidental presence of allergens could become far more useful for those suffering allergies, as scientists develop a “risk management toolbox” for industry, covering threshold...
A range of juice contents and blends of fruits and vegetables, customised to specific target groups and consumption situations, has been unveiled by Wild Flavors & Specialty Ingredients (WFSI).
Tesco is to launch the UK’s first range of mushrooms which are grown in extra light to naturally enhance their vitamin D levels.
A clean-label binder is receiving a global push after being cleared for use in processed egg products in the US.
Since the big ‘re-set’ of the supermarket shelves, where scores of products vied for a reduced and downsized space allocation, we have seen an escalation in own-label activity.
Diminishing consumer trust in supplements and a clamour for shorter ingredient lists has led to a surge in demand for a plant extract, its maker claimed.
A flavour producer has worked with a beekeeping society to develop five recognisable ‘true-to-nature’ honey variants.