Ingredients

More should be done to boost the micronutrient content of plants, says professor Christine Williams

Plant-based diets ‘can be healthier and greener’

By Rick Pendrous

Plant-based diets were “probably” healthier and more sustainable for the planet, but further research was needed to confirm initial indications, an eminent nutrition scientist has claimed.

A high body mass index is the fourth-largest contributor to the loss of healthy life, the study has found

Poor diet linked to one-in-five global deaths

By Noli Dinkovski

Almost one-in-five deaths globally can be attributed to a poor diet, a major study involving more than 2,500 collaborators from 130 countries has revealed.

Sainsbury's Judith Batchelar called for concerted action on food portion sizes

BNF 50th Anniversary Conference

Sainsbury calls for standardised food portion sizes

By Rick Pendrous

Sainsbury’s director of brand has called for standardisation of food portion sizes to “create a level playing field” in the battle against growing obesity levels in the UK.

TRACE looked at the impact of sleep deprivation and exercise on allergy attacks

Stress makes allergic reactions worse

By Rick Pendrous

Sleep deprivation and exercise can make peanut allergy sufferers vulnerable to more severe life-threatening anaphylaxis attacks, according to the latest results of a research project, which have yet to be published.

Map of Scotland highlights iconic food from the country

Scotland’s food and drink showcased in new map

By James Ridler

Scotland’s food and drink sector is being showcased in a new map of the country, highlighting the growing success of the industry – a key driver of the country’s economy.

Food innovators unveil NPD kitchens

Bingham & Jones

NPD experts unveil new innovation kitchens

By Noli Dinkovski

Top food innovators Jonny Bingham and David Jones claim their new product development (NPD) potential has been significantly boosted by the opening of two new ‘innovation kitchens’.

Subterranean salad producer Steven Dring says the future for urban salad production lies below city streets

Underground salad producer wins top award

By Mike Stones

Subterranean salad producer Growing Underground, which grows microgreens 33m below London streets, has landed the prestigious Future Food category of the BBC Food and Farming Awards.

SACN’s advice is for the first year of life

Give babies iron and calcium from six months: science body

By Noli Dinkovski

Complementary foods for babies should be encouraged from around six months of age and should include iron- and calcium-containing foods, a draft report from the Scientific Advisory Committee on Nutrition (SACN) has recommended.

Food manufacturers ‘cut salt’, despite claims

Food firms ‘cut salt by 8%’, says FDF after pesto claims

By Mike Stones

Food manufacturers have cut salt significantly in their products, insists the Food and Drink Federation (FDF), after a pressure group urged Public Health England (PHE) to “get tough on enforcing the 2017 salt targets”.

Flavour houses have played a big role in new product development within the food industry, helping to develop recipes that meet new flavour demands

90 year birthday special

Modern food flavours that meet modern tastes

By Steve Morgan

This year, the UK Flavour Association celebrates its centenary. Steve Morgan describes its members’ contribution to exciting new flavours.