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.
The Food and Drink Federation (FDF) has welcomed the Government’s targeted approach to tackling health inequalities, covered in the policy paper published by the Department of Health and Social Care (DHSC).
Members of the baking industry have welcomed the Government’s announcement that it would launch a consultation into the mandatory fortification of flour with folic acid.
