Health and nutritional ingredients

Martin: 'Companies must start their compliance early'

Legal opinion

Get to grips with low-to-no-alcohol labelling now

By Pete Martin

Consumers determined to ditch booze or reduce their intake have seen the no- and low-alcohol sector soar over the past two years, with the category growing by 51% in the year to February 2021 (Kantar Worldpanel).

Her excellency Mariam bint Mohammed Saeed Hareb Almheiri: 'Collaboration is key in accelerating this innovation'

Opinion

Agritech will improve human health while solving global food security

By Mariam bint Mohammed Saeed Hareb Almheiri

Her excellency Mariam bint Mohammed Saeed Hareb Almheiri, the United Arab Emirates’ minister of state for food & water security, addresses how technology can help solve food security problems in this exclusive opinion piece.

Euronext maize costs dipped in July

Ingredients for Success

Ingredients for success: grain costs and coating trends

By Rod Addy

European maize prices dip, while wheat costs stay high - plus savoury coating trends, innovation for healthier protein bars and plant-based solutions for hybrid products all feature in our August Ingredients for success.

Buttriss: 'The overall package of nutrients needs to be centre stage'

Nutrition opinion

Nutrition a vital consideration in food system transformation

By Judy Buttriss

Amid concerns about the urgency of tackling climate change and the environmental impact of food systems, the fundamental importance of food as a source of nutrition and a means to good health is sometimes overlooked.

Reinders: 'a company registering a single product under Novel Food guidelines would need to invest between €350,000-€500,000'

CBD opinion

Hemp food firm wants quality marks, not Novel Food approval

By Mark Reinders

Driving CBD food producers down the Novel Foods route is unnecessary and expensive, argues Mark Reinders, HempFlax boss and former president of the European Industrial Hemp Association (EIHA) in this opinion piece.

Bakery & confectionery trends: good for shoppers and the planet

Digital feature: bakery & confectionery ingredients

Bakery & confectionery trends: good for shoppers and the planet

By Michelle Perrett

The advent of COVID-19 in the UK sparked a major shift in the outlook of consumers: home baking surged and issues such as health and sustainability assumed greater importance.

Generation Z are calling for change to how they access healthy food

Gen Z demand radical change from the food sector

By Gwen Ridler

Generation Z-ers from across Europe have called for radical change from the food sector, demanding that how they access, consumer and learn about healthy food should be overhauled.

Ruangsorn: 'Gap in the market for smoothies that contain vitamin D and iron'

High protein smoothies make Ecotrophelia finalist list

By Gwen Ridler

High protein smoothies packed with berries in eco-friendly packaging derived from edamame beans secured University of Surrey's two person team Edam & Eve a finalist place in Ecotrophelia UK. Team lead Ruangfah (Minnie) Ruangsorn explains more...

FoodMan Talks: Ecotrophelia UK finalist on cereal bar idea

FoodMan Talks: Ecotrophelia UK finalist on cereal bar idea

By Gwen Ridler

An innovative cereal bar concept netted student team ReGen, from London Metropolitan University a finalist place in Ecotrophelia UK 2021's contest. Team lead Nyani Lebrasse tells us more in the latest FoodMan Talks.

Buttriss: 'We need to change the way we produce and consume food'

Nutrition Opinion

National Food Strategy Part 2: positive but chances missed

By Judy Buttriss

Part 2 of Henry Dimbleby’s recommendations to Government for a National Food Strategy, published on 15 July are ambitious and positioned to address the major challenges facing the food system: climate change, biodiversity loss, land use, diet-related...

British entrepreneur Henry Dimbleby is the author of the National Food Strategy

National Food Strategy Part 2: reactions

By Rod Addy

The National Food Strategy Part 2 has provoked mixed reactions, with big grocery retailers backing calls for mandatory reporting of key information, while others have criticised sugar and salt tax proposals.

Dimbleby: 'We must now seize the moment to build a better food system for our children and grandchildren'

National Food Strategy Part 2: sugar and salt tax plans

By Rod Addy

The National Food Strategy Part 2 has been published, revealing proposals for a sugar and salt tax on all processed products, except ingredients for home cooking, and on foods sold through foodservice channels.

Buttriss: 'More needs to be done to help people make decisions about processed food purchases'

Nutrition opinion

Processed food dilemma

By by Judy Buttriss

Even at home, few of the foods we prepare are unprocessed.

Smart salt is designed to help achieve between 10% and 60% sodium reduction in products

Re:formulate: Brusco MD on sodium reduction and Smart Salt

By Jerome Smail

Food manufacturers will face continued pressure to lower salt levels in their products in response to a growing ‘health crisis’, according to Andrew Ashby, managing director of ingredients supplier Brusco Food Group.

James Maguire

Trade body Pulses UK appoints new president

By Jerome Smail

James Maguire has been named as the new president of Pulses UK, the trade association representing the processors and users of British-produced pulses.

The session will include a discussion of the latest thinking on plant-based protein diets and nutrition

Plant-based NPD as plant-proteins event airs in two days

By Rod Addy

Plant-based NPD has been launched by Bridor and The Honest Bean Co - and Food Manufacture's plant-based proteins conference airs online in two days, with representatives from Marks & Spencer, Tyson Foods and Meatless Farm.

Conference speakers include representatives from Marks & Spencer, Tyson Foods, Meatless Farm, Mintel, Algenuity and Winterbotham Darby

Plant-based event tackles functional and nutritional issues

By Rod Addy

Functional and nutritional issues surrounding plant-based proteins and ingredients will be a core topic at Food Manufacture's virtual conference The Future of Plant-based Proteins: Roots of Further Growth on 31 March.

Speakers at Food Manufacture's plant-based proteins conference include representatives from Marks & Spencer, Tyson Foods and Meatless Farm

Plant-based NPD – and plant-based proteins event a week away

By Rod Addy

Sausage brand Richmond and freeze-dried ingredients specialist European Freeze Dry have announced plant-based launches, while just seven days remain for potential delegates to register for Food Manufacture's plant-based proteins conference on 31...

Plant-based meat, egg and 'dairy' investment trebles

Plant-based meat, egg and 'dairy' investment trebles

By Rod Addy

Plant-based meat, egg and 'dairy' attracted the most alt-protein investment globally in 2020, claims the Good Food Institute (GFI), whose foodservice and supply chain manager Zak Weston is presenting at Food Manufacture's virtual plant-based...

Buttriss: Bioavailability of vitamins and minerals one important consideration

Nutrition opinion

There is more to eating healthily than protein intake

By Judy Buttriss

Widely recognised is the importance for health of plenty of plant-derived ingredients – vegetables, fruit, grains, oilseeds and pulses – combined with more moderate amounts of animal-derived foods for the wealth of essential nutrients these provide.

The event will look at the full range of plant-based products and tackle technical and production issues

Marks & Spencer tackles plant-based food at web conference

By Rod Addy

James Fisher, product development lead for Marks and Spencer's vegan sub-brand Plant Kitchen, will cover what the retailer looks for from plant-based suppliers at Food Manufacture's Plant-based Protein conference on 31 March.

Buttriss: 'Investment in plant research involving a multidisciplinary research team can help tackle major public health challenges'

Nutrition opinion

Plant-based benefits: ‘super pea’ may help tackle diabetes

By Judy Buttriss

Recently there has been considerable interest in peas (Pisum sativum) as a plant source of protein. But new research indicates resistant starch – found in some peas – may help control blood sugar levels and reduce the risk of Type 2 diabetes, the incidence...

Buttriss: 'New opportunities may emerge now the UK has left the EU'

Nutrition opinion

Omega 3 fatty acids from transgenic plants

By Judy Buttriss

Oily fish such as mackerel, sardines and salmon are our primary dietary source of the long chain omega 3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Van de Bovenkamp: 'We we are really trying to focus on things like fava beans and pea protein'

Tyson Foods Europe outlines Raised & Rooted plan

By Rod Addy

Tyson Foods Europe has outlined more details about the roll out of its plant-based, vegetarian Raised & Rooted brand, including target customers and consumers and how it fits its sustainability strategy.

Scientific papers on emerging aspects of nutrition and COVID-19 continue to be published

Food scientists assess nutritional weapons against COVID-19

By Rod Addy

Selenium, zinc, Vitamin D and a healthy gut microbiota can all help fight the effects of COVID-19, according to scientists presenting at the British Nutrition Foundation's (BNF's) virtual conference Nutrition and COVID-19.

Buttriss: 'An increasingly large proportion of plant-based food is imported'

Opinion

Empirical support for the Government’s Eatwell Guide

By Judy Buttriss

Better adherence to the UK’s Eatwell Guide recommendations is associated with health (7% reduction in total mortality risk) and environmental benefits in terms of dietary greenhouse gas emissions (30% reduction), compared to very low compliance.

Pladis said it had cut the sugar content in nine of its best selling McVitie’s biscuits last year

Pladis boosts profit and sales amid nutrition drive

By Rod Addy

Biscuits and snacks firm Pladis Foods, which makes brands such as McVitie’s, has reported significant annual growth in international profits and sales and outlined efforts to promote nutrition and healthy eating.