Dutch ingredients firm FrieslandCampina has consolidated its individual businesses into four strategic divisions that each serve different areas of nutrition.
Food manufacturers and retailers have made “significant progress” in reformulating products high in fat, salt or sugar (HFSS), the Consumer Goods Forum (CGF) has found.
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.
The one-size-fits-all approach to nutritional advice in the UK should be further tailored to an individual’s dietary needs, according to Professor John Mathers, director of the Human Nutrition Research Centre at Newcastle University.
The microbiome and personalised nutrition were key highlights at this year’s Institute of Food Science & Technology (IFST) Spring Conference last week, held at the University of Birmingham.
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.
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.
British Nutrition Foundation director general Professor Judy Buttriss discusses the decline of micronutrient intakes in the UK and its impact on dietary intake.
A seaweed processor based in the Outer Hebrides has started work on a new £7m expanded facility after receiving £659,000 from a Scottish Government development agency.
