Food, Drink and Nutrition Journalism Articles

Welcome to my portfolio of food and drink journalism articles.

I'm passionate about maintaining high standards within the food and drink industry, writing clear and engaging content which provides an expert voice to this sector. With over a decade of experience in the industry, I offer services ranging from specialist articles, press releases and web content.

Whether you're a chef looking for an article showcasing your signature recipe or a charity looking for someone to write about your latest fundraising event, I can provide engaging, informative and well-researched pieces. I work closely with clients to ensure their message is portrayed clearly and effectively.

You can find a portfolio of my work on this page, highlighting some of the best work I have produced for a range of publications. Here you will find my specialisms in food, drink and hospitality. 

If you're looking for an experienced and professional food and drink journalist, please don't hesitate to get in touch. I'd love to discuss any upcoming projects you may have.

You can email me at natasha@natashaspencer.co.uk or find out more information about me on my website natashaspencerjolliffe.co.uk

AgroScout uses AI to remotely protect global crops | Greenbiz

Smart climate agriculture is a crucial part of the climate tech sector in 2023. To this end, Israeli climate tech company AgroScout has developed an artificial intelligence (AI) system that places climate and crop management directly into the hands of food processing companies, farm managers and farmers. And the time for accessible, autonomous crop management is now. Agricultural development has been identified as one of the most powerful tools available to stop extreme poverty and improve glob
figlobal.com •

Will sustainable insect protein ever achieve mainstream popularity?

Protein continues to grow in popularity as a vital ingredient in the global food industry. With the world accelerating toward new and sustainable food, shoppers are seeking alternative protein sources. As novel eating experiences resonate with global consumers, insects are featuring as a new source of protein and garnering a reputation as an effective ingredient in high-protein foods. However, overcoming consumer resistance and developing at a commercial scale are two leading issues facing inse
bakeryandsnacks.com •

New dietary fibre insights drive nutritional and health launches

The dietary fibre market has grown in recent years, with food manufacturers looking for healthy ingredients to improve the nutritional value of their products. Increasing consumer consciousness towards the health benefits of baked goods and snacks is driving the demand for dietary fibre. “The gap between consumption and recommended fibres intake is undoubtedly a public health issue,”​ said Anne Lionnet, business developer in charge of LifyWheat’s European development at Limagrain Ingredients.
bakeryandsnacks.com •

Will protein be the next mega-trend in 2023?

Today’s protein consumers are demanding protein alternatives and attractive sensorial experiences. But with existing obstacles revolving around how to achieve favourable volume, texture and machinability to meet consumer expectations, protein has yet to reach mega-trend status. However, with the adoption of new processes and product developments, the question now is whether it will signify a change for protein in 2023. Proteins remain a critical ingredient in the global food industry. With the
bakeryandsnacks.com •

Preparing for acrylamide regulation updates in 2023

With changes to acrylamide regulation taking shape in 2023 - as reported in BakeryandSnacks -​ ​manufacturers now edge closer to renewed legislation. As a result, we can expect to see new or reformulated product developments that reflect the legislative updates. Acrylamide is found in various foods, including baked goods and snacks. The chemical substance comes from the naturally present substances of free asparagine (amino acids) and sugars. Acrylamide forms from cooking processes, such as bak
bakeryandsnacks.com •

The story of wheat features resilience as its main character

Wheat-wise, baked goods and snack brands expect to see rising demand for more whole grain products over commercialised white flour, with manufacturers anticipating increased calls for heritage grain products worldwide. Health and nutrition are the leading factors driving consumers toward whole grain varieties over their white flour counterparts. Manufacturers are witnessing a growing number of consumers asking about the wheat’s provenance, how it impacts farmers and its required farming practic
bakeryandsnacks.com •

The EU prepares to overhaul packaging and waste rules

On 30 November 2022, the European Commission released its final proposal for an updated packaging and packaging waste regulation (PPWD),​ ​amending the European Union’s (EU) 2019/2020 regulation and 2019 directive. If adopted, the proposed revision will expedite the EU’s goal to make all packaging reusable or recyclable by 2030 and strive to help it reach net-zero carbon emissions by 2050. Differing regulatory approaches across Member States create challenges for countries within Europe to har
bakeryandsnacks.com •

Renewed calls for urgent cost-of-living crisis support a priority in 2023

The cost-of-living crisis continues to dominate the concerns of those working in, and representing, the bakery and snack sectors. According to Alasdair Smith, CEO of the Scottish Bakers, “Soaring energy costs and rising ingredient bills coupled with the ongoing recruitment and retention troubles we face make the price of doing business harder than it has ever been.”​ The Association previously brought attention to the reality that bakers in Scotland, and it suspects in England too, are facing

Ice cream innovation draws on health and wellness trend

Manufacturers are formulating ice cream ranges with probiotics, protein, and plant-based ingredients to appeal to growing health and wellness demand. Ice cream products are diversifying in the remaining months of 2022. Digestive health claims are proving a prominent feature on ice cream packaging labels, data analytics firm IRI says in its latest dairy insights. Manufacturers will likely increase their prebiotic, probiotic, and other digestive claims to meet consumer demand, particularly as co

Making coffee farming more sustainable

Interest in a circular economy model is increasing among coffee players as calls for positive environmental action proliferate the supply chain. “Our agricultural system needs an urgent overhaul,” Miguel Gamboa, coffee sector lead at international non-profit organisation, Rainforest Alliance told Ingredients Network. In June 2022, the UK’s Department for Environment, Food and Rural Affairs (Defra) announced the publication of its recent consultation outcome. The consultation surrounded the imp

Healthy food interest continues despite rising prices

Deloitte insights show that consumers are willing to pay a premium for food linked to health and wellness even though cost concerns are growing. In its latest insights into consumer spending habits in food and beverages, professional services company Deloitte highlights how food as medicine continues to resonate with consumers. Its popularity remains even though price rises and shifting spending patterns to stretch budgets are at the forefront of consumers' buying habits. As health and wellnes

FDA proposes a new definition of ‘healthy’

Products that exceed limits for sugar, salt, and fat will not be eligible to make a ‘healthy’ claim, under a proposed definition of healthy by the US Food and Drug Administration (FDA). The regulatory agency also has announced plans to launch a front-of-pack label. Under the proposed definition, more foods would be eligible to display the “healthy”’ claim. Therefore, the new rule could see items such as higher-fat fish like salmon, nuts and seeds, certain oils, and water on the list of “health

Nestlé launches infant formula with novel ingredient, myelin

Nestlé has identified a nutrient blend of components found in breast milk, myelin, and will launch Nutrilearn Connect, an infant formula containing the novel ingredient, in Hong Kong before expanding to other markets. The product comes after years of research examining the impact of nutrition on the brain and cognitive development in early life. The nutrient blend comprises specific phospholipids, vitamins, fatty acids and minerals relevant for myelin to form. Myelin is a lipid-rich sheath whi

How the food industry can take action to protect bees

How the food industry can take action to protect bees From practicing polyculture to using organic biocontrol measures, the food industry must act to safeguard the population, health, and resilience of bees, says the Best Bees Company. Bees have a long-standing relationship with food; they are essential for pollinating many major food crops. “Before there even was a food industry at all, bees were crucial to ensuring crops flourished,” says Emily O’Neil, staff scientist at The Best Bees Compa

Hyperlocalisation promotes food system resilience and diversification

Climate change action and new technologies are driving a rise in hyperlocalisation throughout the global food chain, improving the industry’s adaptability and ability to meet consumer demands for greater choice. Hyperlocalisation involves creating shorter supply chains and establishing or redesigning operations to allow food production to occur in the same local environment as the end consumer. With a focus on supply chains that are both short and sustainable, localisation has evolved into hype

Tackling the rise of antimicrobial resistance

As the 2030 goal of halving antimicrobial use edges closer and a 2022 regulation is brought in to reduce antibiotic use on farm animals, the food industry is loudening its calls for action amid the increasing resistance to antimicrobials. The European Food Safety Authority (EFSA) provides scientific support and advice on risks to human and animal health regarding the possible emergence, spread, and transfer of antimicrobial resistance (AMR) in the food chain and animals. “EFSA acknowledges tha

Researchers develop automation method to isolate volatile food ingredients

A research team in Germany has applied automation to a long-standing method to isolate volatile food compounds, creating advantages over the existing manual process, which include food manufacturers’ potential to increase yields and lower the contamination risk of non-volatile substances. A study into volatile food ingredients has identified an improved method for isolating food compounds from their non-volatile counterparts using automation. The research team from Leibniz Institute for Food Sy

How plant-based milk brands can address taste and texture challenges

How plant-based milk brands can address taste and texture challenges Today’s consumers want plant-based milk products that mimic the desirable sensorial attributes of their non-dairy alternative counterparts. In response, brands and manufacturers are focusing on taste, texture, education and sustainability. The sensory attribute is the number one area of improvement for plant-based milk alternatives, as highlighted by over a third (34%) of European consumers in recent research, ‘Understanding
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