10th March 2024 How to avoid pseudoscience in food and nutrition research Understanding how to identify and avoid predatory journals helps researchers and students ensure their reading materials are a legitimate source of scientific information.
10th March 2024 Eating less meat can lower environmental impact Researchers at the University of Oxford in the UK have found a positive relationship between reducing meat consumption and decreasing consumers’ environmental impact.
10th March 2024 Researchers discover low-calorie sugar sweetener production method Partnering with the Mars Advanced Research Institute, scientists at the University of California, Davis, uncover a new production method for low-calorie sugar substitutes, such as allulose, opening up new formulation opportunities.
10th March 2024 The UK prepares to open food security science centre Amid global food insecurity, the UK government says it is committed to producing crops resilient to climate change and addressing hunger and malnutrition with a food security science centre.
10th March 2024 ‘Healthy’ additives make ultra-processed foods more appealing Almost three-quarters (74%) of Americans would try an ultra-processed food if it provided a health benefit such as better sleep, better immunity, or increased energy, according to an industry survey.
10th March 2024 Dalhousie University research backs enhanced digital traceability Scientists have revealed the important role of enhanced digital traceability in providing transparency and accountability in global food systems.
10th March 2024 Is it useful to classify foods as ultra-processed? The term ‘ultra-processed’ is gaining traction – and notoriety. But does it help consumers make healthier food choices or encourage manufacturers to make their ultra-processed products healthier? Food industry stakeholders explored the term’s usefulness at Fi Europe.
10th March 2024 How European food and drink law will evolve in 2024 Manufacturers operating in the EU and UK can expect to see legal updates on pricing, nutrition, labelling, and corporate responsibility in 2024. Ingredients Network takes a deeper look.
10th March 2024 Plant-based and processed: Avoiding the next big health debate Calls for clarity around ultra-processed food (UPFs) and ongoing debates on potential classification may bring the health credentials of plant-based food under the spotlight, which is why education is so necessary.
10th March 2024 ‘Not for EU’ label signals confusion and extra costs With affordability, variety, and choice paramount in today’s uncertain landscape, concerns exist around the UK’s “Not for EU” label.
10th March 2024 Mycelium to move beyond plant-based applications As mycelium development kicks off in 2024 with new multi-million investment, product development, and retail expansion, manufacturers lean into launches.
10th March 2024 Superfoods promoting positive gut health in 2024 Thanks to their role in achieving and maintaining a healthy gut and digestion, several ingredients with nutritional properties are being hailed as superfoods.
10th March 2024 Macauba oil emerges as potential rainforest-friendly palm oil alternative Producers and researchers consider the rainforest-friendly credentials of Macauba palm oil and whether its sustainability credentials offer an opportunity to replace palm oil.
10th March 2024 Generation X consumers lean into vitamin-based products Aged between 44 and 60, Gen X consumers want agency over their health and wellness and are adopting a preventative approach using vitamins and supplements to promote healthy ageing.
10th March 2024 Trust, comfort, convenience, and reframing ageing dominate in the US Clear communication, comfort choices, optimising eating occasions, and changing how we think about ageing are among North America’s top food and drink trends in 2024.
The Staff Canteen • 8th March 2024 Women in Hospitality: Promoting Empowerment, Ensuring Inclusive Environments and Achieving Equality Ahead of International Women’s Day (IWD), which this year highlights the importance of inspiring inclusion, we’re looking at the strides hospitality is making towards gender equality, the barriers it’s still facing, and how the sector can create a culture of empowerment, inclusion and equality.
The Staff Canteen • 28th February 2024 “I’m always feeling inspired, developing new desserts and trying new recipes”— Francesco Mannino Uniting unique global flavour combinations with beautifully crafted patisserie feeds the passion and dedication of Francesco Mannino, Executive Pastry Chef at Pan Pacific London.
The Staff Canteen • 14th February 2024 “Skills can be taught, but that attitude to succeed and better yourself comes from within” —Tom Hanlon Creating and maximising value through quality, knowledge, finesse and, above all, authenticity is at the beating heart of exquisite hospitality, Tom Hanlon, Restaurant Manager at Northcote Hotel and Restaurant, shares.
18th January 2024 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.
18th January 2024 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.
18th January 2024 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
18th January 2024 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
18th January 2024 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
18th January 2024 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