Food Ingredients, Health & Nutrition

Sugar reduction will remain an important topic in 2020

Why sugar reduction remains on the agenda

British Nutrition Foundation director general Judy Buttriss explains why sugar reduction is still a key concern for manufacturers.

Home-grown insects: the end of meat?

Insect farm start-up BeoBia Is hoping to empower consumers to produce their own sustainable sources of protein, but will this home-grown solution see the end of meat production as we know it?

Vegetarian haggis launches in the US

Macsween of Edinburgh has launched a vegetarian haggis in the US, the manufacturer’s first export to the country in 50 years.

Value of provenance in sweets and snacks market grows

Ingredients provenance is playing an increasingly significant role in consumers’ sweets and snacks purchasing decisions, according to the latest trends’ analysis from Innova.

New project to boost plant-based knowledge

A two-year research project that aims to help food and drink manufacturers use protein-rich plant-based ingredients more effectively has been launched by Campden BRI.