Food, Drink and Nutrition Journalism Articles

Large-scale precision nutrition study explores role of personalisation

The National Institute for Health (NIH)’s $180 million study to understand how our bodies respond to food and whether a personalised diet can help improve health and prevent chronic disease.

In the large-scale $180 million (€168 million) four-year study, Nutrition for Precision Health (NPH) will analyse the relationship between personalisation in diet and its impact on health and chronic disease prevention.

Food substitutions can benefit climate and health

Diet swaps can reduce carbon emissions and improve health, a recent study finds, providing sustainable and nutritional insights and spurring action in the food industry.

Consumers’ dietary habits shape the climate and health landscape, results from a recent study confirm. If all US consumers who ate high-carbon foods replaced these with a lower-carbon substitute, the country’s total dietary carbon footprint would be reduced by more than 35%, researchers have found.

Concerns over ultra-processed food guidance

Connections between scientist-led recommendations on ultra-processed foods (UPFs) and the corporations selling them risk eroding consumer confidence.

The news that scientists on a UK panel defending ultra-processed foods (UPFs) are connected to food firms that sell UPFs raised questions over whether consumers can trust this information and advice on healthy eating.

On 27 September, the Science Media Centre (SMC), an independent press office for the science industry, organised a briefing on UPF

Ultra-processed foods: Good, bad, or ‘a mixture of both’?

While various organisations promote their new and updated stances on ultra-processed foods (UPFs), efforts to separate fact from fiction prevail. “Most, if not all, foods are not simply good or bad but a mixture of both,”

Numerous statements containing ultra-processed food (UPF) guidance and recommendations have emerged in 2023.

The British Nutrition Foundation (BNF) published its position statement on UPFs, entitled The Concept Of Ultra-Processed Foods (UPF), in April 2023, after a review of

Unguilty pleasures: How brands are making savoury snacks healthy

Snacking is going through a redefining period, with consumers increasingly interested in snacks that are healthy and guilt-free but still taste great. We look at some recent innovations in the savoury snack space.

Predictions suggest that global health and wellness snack sales could top $98 billion (€92.5 bn) by 2025. This was the focus of the Fi Webinar Series on the topic of Healthy Snacking: From healthy indulgence to ‘mood food.

‘Better for you’ snacks bridge the food and wellness industri

Could allergen near misses enter food safety procedures?

A new report calls for better food allergy near-miss procedures after finding a lack of reporting consistency and food industry support.

Hospitality Allergen Support UK (HASUK) has published its first report on food allergy near-misses. The campaign highlights the importance of near-miss reporting and recommends it becomes part of overall food safety procedures across the industry to prevent accidental deaths from cross-contamination with allergens.

Greenwich University collaborated with HASUK
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