Technical

Higher folic acid intake is required in the first 12 weeks of pregnancy

Bakers back folic acid move by Government

By Michelle Perrett

Bakery manufacturers have welcomed the Government's decision to make it mandatory for folic acid to be added to non-wholemeal wheat flour across the UK to help prevent life-threatening spinal conditions in babies.

Coffin: 'The application of AI comes to the fore, helping to identify the focus of risk mitigation efforts and intervention'

Opinion

Digital technologies empowering food manufacturers

By Kimberly Carey Coffin

Kimberly Carey Coffin, global technical director at Lloyd’s Register, explores how digital systems can benefit food and drink firms across a number of applications.

Buttriss: 'The overall package of nutrients needs to be centre stage'

Nutrition opinion

Nutrition a vital consideration in food system transformation

By Judy Buttriss

Amid concerns about the urgency of tackling climate change and the environmental impact of food systems, the fundamental importance of food as a source of nutrition and a means to good health is sometimes overlooked.

Bakery & confectionery trends: good for shoppers and the planet

Digital feature: bakery & confectionery ingredients

Bakery & confectionery trends: good for shoppers and the planet

By Michelle Perrett

The advent of COVID-19 in the UK sparked a major shift in the outlook of consumers: home baking surged and issues such as health and sustainability assumed greater importance.

Buttriss: 'We need to change the way we produce and consume food'

Nutrition Opinion

National Food Strategy Part 2: positive but chances missed

By Judy Buttriss

Part 2 of Henry Dimbleby’s recommendations to Government for a National Food Strategy, published on 15 July are ambitious and positioned to address the major challenges facing the food system: climate change, biodiversity loss, land use, diet-related...

Econauts takes home gold prize at Ecotrophelia UK 2021

Ecotrophelia UK 2021

FoodMan Talks: Econauts claims gold at Ecotrophelia UK 2021

By James Ridler

Econauts, the student team from the University of Nottingham, has taken home the gold prize at this year’s Ecotrophelia UK student innovation competition with its non-alcoholic take on coffee liqueur.

Beneo says producers want more versatility to finely tune the organoleptic characteristics of meat-free products

Plant-based: flexitarians fuel innovation on flavours

By Jerome Smail

Plant-based eating is now well and truly mainstream, and with many major food manufacturers investing significantly in their meat-free product ranges, it’s easier than ever for consumers to get onboard.

Food firms will be faced with a number of hurdles in the near future, according to the IFST

IFST report highlights major hurdles in the future of UK food

By James Ridler

Complexity surrounding food regulations, the dilution of food standards and limited access to food technicians will be the major hurdles affecting food and drink firms in the near future, according to a new report from the Institute of Food Science and...

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