Ingredients

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.

Stephanie Steege (left) and Kavita Karnik discuss the impact of EU law on food innovation

EU laws hinder food innovation

By James Ridler

Laws defining the ingredients that can legally be used in food production are lagging behind innovations made by the industry, according to a panel of experts.

The low intake of healthy foods such as fruit and vegetables was marked as a leading dietary risk factor

Policy shift to healthy food needed, study warns

By Noli Dinkovski

Policy-makers should shift their emphasis from dietary restriction to promoting healthy food after one-in-five deaths globally were linked to a poor diet, a major study has revealed.

The database underpins research that informs current Public Health England dietary policy

Nutrition of thousands of recipes made available online

By Noli Dinkovski

The nutrient levels of thousands of the most commonly eaten foods and recipe dishes in the UK has been made available online following a tie up between Public Health England (PHE) and the Quadram Institute.

The Ingredients Show promises to offer a wealth of new flavour trends

Ingredients Show preview

Food ingredients show returns to Birmingham

By James Ridler

If being at the forefront of ingredients innovation is crucial to your business, a show taking place at the Birmingham NEC next month could prove to be a goldmine.

Buttriss examines micronutrient intake in the UK and its affect on the nation’s diet

OPINION

PHE data reveals falling micronutrient intakes

By Judy Buttriss

British Nutrition Foundation director general Professor Judy Buttriss discusses the decline of micronutrient intakes in the UK and its impact on dietary intake.

Manufacturers have never been under more pressure to reformulate – but at what cost?

FEATURE

Piling on the pounds: the route to reformulation

By Noli Dinkovski

With the threat of taxation hanging over their heads, manufacturers are scrambling to meet sugar and calorie reduction targets, but with consumers looking for cleaner labels, there is no easy route to reformulation.

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