Food Ingredients, Health & Nutrition

Tereos operations director Bill Harrower runs down his roll at the manufacturer's Normanton site

Me and my team

Hitting the sweet spot at Tereos

By Bill Harrower

Operations director for Tereos UK & Ireland Bill Harrower covers investment and health and safety initiatives at the firm’s Normanton plant, plus the impact of Brexit.

Perversi shared the ethos of the company and plans for the future

Reinvention and innovation at Barry Callebaut

By James Ridler

Reinventing and leading in trends, driven by the launch of ruby chocolate, are the driving force of chocolate maker Barry Callebaut, according to its head of innovation.

Sleaford Quality Foods has pledged to make all of its packaging recyclable or compostable by 2022

Sleaford Quality Foods announces sustainability pledge

By James Ridler

Ingredients supplier Sleaford Quality Foods (SQF), Ambient Manufacturing Company of the Year at last year’s Food Manufacture Excellence Awards, has pledged to make all of its packaging recyclable or compostable by 2022.

The end user's needs are as important as the customer's, according to Barry Callebaut

Building consumer trust key for Barry Callebaut

By James Ridler

A business-to-business (B2B) producer should work to understand the consumer’s needs as much as the customer’s, Belgian chocolatier Barry Callebaut has claimed.

The fluoride content in food should be labelled, urged a health expert

Labelling call for fluoride in products

By Noli Dinkovski

Food and drink manufacturers should be encouraged to label the fluoride content of their products to minimise consumers’ risk of exposure to the mineral, a leading professor has argued.

Change in food regulations ‘unnecessary’

Change in food regulations ‘unnecessary’

By James Ridler

Allergen labelling law doesn’t need overhauling, it just needs to be applied correctly, according to Dominic Watkins, law firm DWF’s head of food, speaking at Food Manufacture’s Business Leaders’ Forum 2019.

Acryleast can be used in food typically high in acrylamide, such as crackers. Picture © Kerry Group plc

New yeast can slash acrylamide levels: Kerry

By Noli Dinkovski

A non-genetically modified organism (GMO) yeast that is claimed to reduce acrylamide levels by up to 90% in a wide range of food and drink products has been launched by Kerry Group.

New research suggests greater health benefits of consuming more dairy products

Opinion

Research gives weight to the dairy paradox

By Judy Buttriss

British Nutrition Foundation director general Judy Buttriss looks into new evidence suggesting the potential health benefits of consuming more dairy products.

Oatein secured £50k of investment on BBC's Dragons' Den

Oatein secures £50k Dragons’ Den investment

By James Ridler

Healthy snack bar brand Oatein has secured a £50,000 investment from entrepreneur Peter Jones on last night’s (27 January) episode of BBC TV programme Dragons’ Den.

Food and drink trends for 2019

Key food and drink trends for 2019

By Noli Dinkovski

From pegan diets to cannabidiol oil, we offer a snapshot of what 2019 holds for the UK food and drink industry.

Vegan snack bar launches in the UK

Vegan snack bar launches in the UK

By James Ridler

General Mills is to bring US vegan snack brand Lärabar to the UK, with listings in Sainsbury’s stores and online through Amazon.

Concerns over food allergens have reached a new high following two Pret-linked fatalities

In depth: clean-label

The Pret effect takes hold

By Lynda Searby

With allergens increasingly in the spotlight, the Government is to review allergen labelling policy, leaving manufacturers under pressure to comply with more stringent legislation and meet the demands of an increasingly cautious public.