Ingredients

Sales of ethically-sourced food and drink grew to £8.2bn in 2018

UK ethical food sales worth £8.2bn

By James Ridler

Sales of ethical food and drink in the UK hit £8.2bn in 2018 and are projected to continue growing through 2019, according to new research by Mintel.

The balance between vibrant colours and natural ingredients needs to be struck in the Instagram age

FEATURE

Colours at play in the Instagram age

By Noli Dinkovski

Pretty in pink... or purple or yellow... food and drink colours have an increasing role to play in the Instagram age. But consumer demand dictates they also need to be sourced correctly.

Puratos’s new summer mixes and fillings can be used in a variety of applications

Puratos launches summer-themed cake ingredients

By Noli Dinkovski

Ingredients maker Puratos has unveiled new cake mix flavours and fruit fillings – including the first products to be launched from the former Fruitapeel factory in Liverpool, which it acquired in 2017.

Marks & Spencer said there was growing demand for protein-based drinks that offered added vitamins and benefits

Supermarket review after fruit juice backlash

By Noli Dinkovski

Marks & Spencer (M&S) is to review how to make the contents of its products clearer for vegans and vegetarians after it was revealed that some of its fruit juices contained beef-derived collagen.

Cardiovascular disease could be mitigated with healthier diets

Opinion

How dietary patterns may influence CVD risk

By Judy Buttriss

Premature deaths from cardiovascular disease (CVD) have fallen considerably, in part due to new treatments – but ill health associated with the disease remains high and could even be rising in older age groups.

Action on calories more effective than pressure to reduce sugar, claimed experts

Calories more important than sugar in obesity debate

By James Ridler

Reducing calories and portion sizes would play a more important role in curbing obesity than putting pressure on manufacturers to cut sugar in their products, according to an expert in food science.

Red and processed meats have been linked with bowel cancer in a new report

Meat and bowel cancer link raised by research

By Aidan Fortune

New research has found that people who eat red and processed meat within Department of Health and Social Care guidelines are still at increased risk of bowel cancer.

National coverage of an optimistic 2019 wheat harvest should be taken with a pinch of salt, warned AHDB

Caution urged over wheat harvest optimism

By Helen Gilbert

Food firms should be cautious about national media coverage of optimistic 2019 wheat harvest predictions, AHDB Market Intelligence, a source for the articles, has warned.

Fear over the abuse of personal data mar the discussion into personalised nutrition

Clarity over digital data use needed

By Rick Pendrous

Personalised nutrition offers a huge opportunity to improve public health, but fears about the abuse of individual data could undermine that prospect unless there is better clarity about its ownership and use, a leading academic in the field has claimed.

(Left to right) Stephanie Seege, Kavita Karnik, Thew Arnott applications technologist Verity Clifton and Steve Osborn

Sugar debate ultimately flawed, claim experts

By James Ridler

Consumer confusion on what can legally be defined as sugar in the UK has called into question the legitimacy of the debate over its impact on obesity and its demonisation, industry experts have claimed.

Five-a-day claims: three out of four products studied didn’t contain the recommended 80g portion size

Trading Standards warning over ‘five-a-day’ claims

By Noli Dinkovski

Food manufacturers have been warned that they could fall foul of Trading Standards rules after a study revealed three-quarters of products with five-a-day claims fell short of the recommended 80g portion size.