Chief R&D officer at Unilever’s Nutrition Business Group Carla Hilhorst tells Food Manufacture how the brand is using AI to transform the way new products are conceived.
The co-owner and managing director of Glebe Farm Foods looks at what the future may hold for the humble oat as consumer tastes and needs continue to evolve.
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.
At this year’s IFST spring conference, the discussion centred on ‘taming the perfect storm’ of food security, health and nutrition, and the environment – but where do we even begin in the face of such a ferocious gale? Bethan Grylls covers the highlights...
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.
The meaning of sustainability has evolved to encompass a whole host of other focuses. Do we need to untangle these once separate issues, or are we all responsible in delivering to this new meaning of 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....
This has been highlighted by The Kerry Health and Nutrition Institute (KHNI), which has identified 10 key health and nutrition trends set to shape the industry.
With the last several years including a series of unprecedented events and challenges, Food Manufacture seeks the expertise of several food and drink leaders to find out what’s on the cards for 2023.
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...
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.
A review into whether food should be fortified with vitamin D to help boost the nation’s intake of the nutrient has been launched by the Office for Health Improvement & Disparities (OHID).
Danone UK & Ireland has acquired B Corp certification, claiming to be the first combined food and healthcare manufacturer in the UK and Ireland to do so, following accreditation of its Specialised Nutrition business.
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.
A project to investigate 3D printing applications for the food industry and even create bespoke nutrient-dense food for those on special diets has been launched by food science and technology consultancy Campden BRI.
Conflicting media messages and guidance over food choices is making it difficult for UK consumers to find reliable information on healthy eating, a survey has found.
The rising popularity of dairy alternatives is challenging traditional dairy producers to protect their market share, but they are fighting back on a number of fronts.
Global food companies should diversify their protein sourcing away from a reliance on animal proteins, a $2.4tn (£1.71tn) investor coalition into plant-based alternatives has urged.
Euromonitor International, the market research company, has predicted the top eight “megatrends” it believes will shape the packaged food sector during 2018.
Food manufacturers are being urged to start reformulating “everyday” products without delay after Public Health England (PHE) set a 20% calorie reduction target in food consumed across 13 product categories by 2024.
While interest in vegan and vegetarian diets is at an all-time high, the continuing appeal of meat presents a huge opportunity for products that taste like the real thing.
Leading nutritionists have challenged controversial research linking cancer to consumption of ‘ultra-processed’ food, claiming one of its biggest weaknesses is failure to adequately define what the term means.
Very little evidence exists to support the use of some ingredients used in popular – and often costly – orally-consumed beauty supplements that promise ‘youthful’, ‘firm’ and ‘glowing’ skin, according to new research by scientists at the British Nutrition...
The government has defended its plans to tackle the nation’s obesity crisis after it came under fire from a Commons Health Select Committee for removing “several key areas” that could have made its childhood obesity plan more effective.
Coca-Cola European Partners (CCEP) is to launch its first-ever range of plant-based drinks, as it looks to tap into the growing health and wellness trend in the UK.
Foodservice supplier Bidfood has unveiled its 2018 Create Summer range, aimed at the catering sector, with a focus on rising demand for vegan and Middle Eastern products.
Focusing on advertising alone in the battle against obesity would act as a “sticking plaster”, a leading lawyer has claimed, following the publication of a new report from Cancer Research, which found teenagers who watch more than three hours of TV a...
A gelatine-based ingredient for the starchless production of jelly confectionery was the highlight of Rousselot’s stand at last November’s Food Ingredients Europe.
Demand for infant formula containing SN-2 palmitate – an ingredient that mimics the fatty acid profile in human milk – has soared over the past decade and will continue to grow, Advanced Lipids has claimed.
European natural vanillin manufacturing capacity has increased by 60t after French firm Solvay upgraded its facilities to meet growing demand globally.
Food and drink manufacturers can benefit from four key business opportunities in the healthy food-to-go (F2G) market, according to new research by grocery think-tank IGD.
The Food and Drink Federation (FDF) has published its first best-practice guide for manufacturers on comparative nutrition claims used in the labelling and advertising of pre-packaged food and drink products.
A report that concluded using potassium-based salt replacers instead of sodium in food would have a positive impact on public health has been welcomed by lobby group Consensus Action on Salt and Health (CASH).
Food manufacturers were given an opportunity to view and taste more than 20 ingredient prototypes as part of a ‘market plaza’ at Food Ingredients Europe (FiE), which took place in Frankfurt in November.
Food labelling legislation needs to change if public health messages about salt, sugar and calories are going to be truly understood by consumers at the retail aisle, a consultant in the field has claimed.
