Emerging trends in the meat-free market will come under the spotlight at the Future of Plant-Based Proteins: Roots of Further Growth virtual conference on 31 March.
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...
Plans for a Novel Food, Feed and Nutraceuticals Innovation Centre of Excellence have been ignited by a £4m investment from the Tees Valley Mayor and Combined Authority Cabinet.
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).
A new study, called Hesper-Health, is examining how drinking orange juice influences blood pressure and the functioning of blood vessels via the citrus polyphenol hesperidin.
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.
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.
'Serious concerns' about UK nutrition laws post-Brexit have been raised by a House of Lords committee in a letter addressed to minister of health Edward Argar.
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.
Bakery will be the nutrition labelling battleground for the foreseeable future as processors across Europe face increasing pressure to reformulate and consumers seek healthier options, according to experts at Bunge Loders Croklaan (BLC).
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.
The National Food Strategy has intensified pressure on food manufacturers to support healthy eating, with author Henry Dimbleby claiming the industry clothes “itself and its products in false virtue”.
Vegan and coeliac-friendly desserts have greatly inspired teams entering this year’s student food innovation competition – Ecotrophelia UK and are trends heavily reflected by the five shortlisted groups.
Swizzels has forged an alliance with sports nutrition business Myprotein to launch limited edition products with the flavours of the confectionery firm's beloved and longstanding brands.
Salt of the Earth has developed a clean label plant-based powder that slashes the salt content in snacks but maintains the desired savoury taste that consumers crave.
Cambridgeshire ingredients firm Cambridge Commodities (CC), headquartered in Ely, has acquired US organic ingredients business Ultimate Superfoods for an undisclosed sum.
Clean label ingredients manufacturer Ulrick & Short is targeting the beverages sector with the development of an ingredient designed to make dairy and plant-based drinks more indulgent and healthier.
Prepared meals manufacturer Anglia Crown has added 11 products to its prepared meals portfolio for the care and healthcare markets, including its first mainstream wholegrain carbohydrate dishes.
Start-up Bay’s Kitchen has secured a substantial six-figure investment from the founder of Tangerine Confectionery to develop its range of foods aimed at people with irritable bowel syndrome (IBS).
Food and drink manufacturers should look to promote ‘power ingredients’ to capitalise on the growing health agenda, a bakery and chocolate ingredients firm has claimed.
UK suppliers of products containing cannabis-derived compound cannabidiol (CBD) are still reviewing the tough stance the US Food and Drug Administration (FDA) took to the ingredient last month.
London Food Corporation has acquired free-from food firm Big Oz Industries for an undisclosed sum, providing fresh impetus for it to grow its presence in UK and overseas markets.
Former Danone research and development director Dr Ketan Joshi has worked on the development and launch of a range of ready-to-drink (RTD) shots infused with cannabidiol (CBD).
Alan and Juliet Barratt set up Grenade in 2009, which has grown into a sales juggernaut. The duo discuss building a brand that is blowing away the competition.
Food science students from Nottingham Trent University have taken the silver prize and £1,000 at this year’s Ecotrophelia Food Innovation Student Awards
With the trend for naturally sweetened and reduced-sugar drinks continuing, manufacturers are striving to find a good balance of taste and mouthfeel while supplying healthier products.
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.
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).
