New research has found that health claims influence the food and beverage purchasing decisions of the majority of consumers, but are most likely to resonate with younger people.
Mark Jones, food and drink lawyer and partner at law firm, Gordons LLP, offers his thoughts on why ultra processed foods tax is likely to be a 'Labour additive' and why that's a good thing.
Whether you're a start-up or an industry leader, the Food Manufacture Excellence Awards invite food and drink processors to showcase their capabilities and celebrate the efforts and achievements of their companies and teams. Here, we summarise each...
Birmingham Food Council has developed a game for food sector professionals, planners and policymakers to improve their understanding of how system shocks could impact the UK’s food security.
In an exclusive interview with Food Manufacture, the FDF’s Karen Betts and Kate Halliwell share their thoughts on the UPF debate that has gripped the nation.
Adolescents consume around two-thirds of their daily calories from ultra-processed foods (UPFs), a new study from the Universities of Cambridge and Bristol has found.
UK consumers admit to being addicted to ultra-processed foods (UPFs), with a vast majority consuming them at least once a week, according to new research by healthy eating platform Lifesum.
In an exclusive online event, Food Manufacture heard from three industry experts as they captured today’s food and drink trends and how wider societal challenges have impact behaviour and policy.
Jamie George (32) of Denny, Scotland has been sentenced to jail for supplying potentially fatal ‘diet pills’ to members of the public, a landmark case for Food Standards Scotland’s (FFS’s) crime unit.
The 2023 Broken Plate report from The Food Foundation has highlighted the rising cost of healthy and sustainable food, and how this disproportionately impacts the poorest people in society.
The UK government should consider raising taxes on foods that are high in fat, salt and sugar (HFSS), according to Danone UK & Ireland president James Mayer.
Sir Charles Godfray led the keynote speech at this year’s City Food & Drink Lecture as he explored how we can address the biggest challenges of our time – feeding the population, while being sustainable and promoting healthy options for all.
Hear from speakers and exhibitors of the IFST Spring Conference in this video, as they discuss the importance of this year’s themes of food security, health and nutrition, and the environment - and some of the solutions which could help.
Ronan Gormley of the University College Dublin summarises the key takeaways of the recent EFFoST conference, as experts took to the floor to debate food processing in relation to health, perception and sustainability.
Bethan Grylls summarises the key takeaways from our series of fireside chats presented earlier this week, sponsored by RSSL, as five food and drink leaders lend their expertise on maintaining and working towards a more secure, safer food and drink system....
According to FrieslandCampina Professional’s latest global trend report, three trends are set to rule 2023 food and beverages. Find out more about Weastern Wonders, Conscious Curiosity and Sensory Novelty here.
Kerry, the taste and nutrition company, has launched a new tool that will support food manufacturers to optimise the nutritional profile of products while being aware of the various front of pack regulations.
Food and drink firms reported sweeping reductions in sugar in the Government’s Sugar Reduction Programme: Industry progress update, but criticism was levelled against the industry for its inability to meet voluntary targets.
The average salt content of food products sold at supermarkets showed no change between 2015 and 2020, new research from the University of Oxford has aid.
The University of Aberdeen’s Rowett Institute has been awarded £1.6m to fund new research into improving the understanding of the UK food system and help people experiencing food insecurity and living with obesity make healthier, more sustainable food...
A letter, signed by 70 organisations, sent to Prime Minister Liz Truss, is raising “profound concerns” that measures to promote children's health may be abandoned without facing the scrutiny of Parliament.
Food waste, sugar and animal welfare were among the top concerns for British consumers when buying food, according to a new report from the Food Standards Agency (FSA).
Pressure to make products healthier for shoppers may have temporarily eased as prices have soared, but that doesn't mean processors are easing off reformulation or innovation, says Alyson Magee.
As consumer demand for healthy snacks continues to grow, we explore how food manufacturers have tackled the need to make their products non-high in fat, salt and sugar.
Food manufacturers and retailers have been advised to 'seize the day' and drive innovation on healthy foods without being forced by Government legislation.
The Government Food Strategy has avoided backing 'bold, evidence-based recommendations' in Henry Dimbleby's National Food Strategy that would have significantly improved the UK food system – a 'shambolic' decision, pressure groups...
Sweeping changes to legislation for nutritional information presents challenges and opportunities for food manufacturers, according to a new white paper from product development firm Griffith Foods.
Greater collaboration is needed to make the Government’s restrictions on HFSS promotions bear fruit, but the legislation ‘isn't the silver bullet’ for the UK’s obesity crisis.
British toddlers and children consume too much added sugar, a new study being presented at this year’s European Congress on Obesity (ECO) in Maastricht, Netherlands (4-7 May) has suggested.
Kellogg’s has launched a legal challenge against the Government’s upcoming restrictions on retail promotions for food and drink high in fat, salt and sugar (HFSS), claiming the rules unfairly represented breakfast cereals.
Doughnut maker Urban Legend has praised the Government for sticking to its 1 October deadline for introducing restrictions on retail promotions of food and drink high in fat, salt and sugar (HFSS).
Almost half of food businesses are not prepared for high in fat, salt or sugar (HFSS) legislations, due to be implemented from 1 October, according to GS1 UK.
Some of the UK's foremost experts on food and drink reformulation will offer essential insight and guidance on vital topics at Food Manufacture's virtual conference Reformulation: What Next? from 29-30 March.
Intakes of added and free sugar should be as low as possible – in line with current recommendations – for a nutritionally adequate diet, according to a new report from the European Food Safety Authority (EFSA).
Britvic is cutting the sugar content across the six bestselling Rockstar Energy drinks, six months before restrictions on retail promotions of high fat, salt and sugar (HFSS) products start in October.
Biscuit and snacks manufacturer Pladis has slashed saturated fat and sugar in its Go Ahead Fruit & Oat Bakes, so they now escape the Government's HFSS (High in Fat, Salt and Sugar) classification.
The British Nutrition Foundation has partnered with foodservice firm Sodexo to deliver an initiative to improve the health and wellbeing of children and young people.
Reformulating foods to include added fibre could lower the risk of heart disease and diabetes for seven in 10 adults, according to a new study published in the British Journal of Nutrition.
Ask The Expert, in collaboration with the Institute of Food Science & Technology (IFST)
Vicky Collett, (consultant) global quality manager for a joint venture between PepsiCo and Unilever, explores the challenges of sugar reduction in soft drinks.
A coalition of food industry investors representing more than £3 trillion in assets under management or under advice have called on UK government to enforce mandatory reporting of nutrition and sustainability metrics.
Almost half (47%) of alcoholic drinks from leading UK brands now carry calorie information on their labels, in addition to other warnings, the drinks watchdog The Portman Group has revealed.
UK food production needs to be transformed to achieve healthier and more sustainable diets, leading experts claimed at the British Nutrition Foundation’s (BNF's) annual day conference.
