Health Journalism - Natasha Spencer-Jolliffe

Health and Nutrition Journalism

World Food Safety Day shines a spotlight on science

On 7 June, the World Health Organization (WHO) held its annual World Food Safety Day, highlighting the role scientific research and innovation play in supporting consumers’ health.

Evolving virus detection technology to enhance food safety and security

US researchers are exploring the next generation of virus detection technology in the hope of enhancing food safety and security.

Producers explore traceability to lower food waste and loss

The World Economic Forum has identified traceability technology and tools as emerging anti-loss and waste mechanisms throughout the F&B supply chain.

Harmful meat misinformation threatens consumer health

Misinformation from social media “superspreaders” poses a risk to global consumer health, affecting confidence and trust in the industry, findings reveal.

Plant-based UPFs ‘need more nuanced evaluation’

Plant-based food systems developer Planteneers has raised doubts about how the food sector currently evaluates plant-based ultra-processed foods (UPFs).

Functionality goes health-specific in 2025

Innova Market Insights has identified functional food and beverage (F&B) launches as a leading response to consumers’ efforts to live healthier lives.

Brazilian plant-based food research uncovers health risks

Researchers exploring almost 50 years of plant-based food production have raised concerns about the impact on planetary and human health.

British manufacturers cut sugar, salt, and calories by a third

While British manufacturers are making significant efforts to cut sugar, salt, and calories from products, the UK’s upcoming food strategy presents a welcome chance for further change, experts argue.

The dye is cast: Major US food brands commit to phasing out synthetic colours

Major confectionery companies have pledged to eliminate petroleum-based colours by 2027. Yet with 19% of packaged foods containing synthetic dye, will industry leaders follow through on their commitments?

Industry efforts to steer complex UPF conversations increase

The Physicians Association for Nutrition (PAN International) and the Good Food Institute Europe (GFI Europe) have released a guide to build understanding of the relationship between ultra-processed foods (UPFs) and plant-based meat.

Manufacturing businesses with sustainable practices ‘attract higher investment’

Manufacturing businesses that adopt sustainable practices are worth more than those that fail to do so, attracting investors to pay a premium, research suggests.

H&B 'transformation' hoped to demystify health and wellness market

Holland & Barrett is undergoing a transformation, with new product launches and a revamp of its supplement ranges, in a bid to demystify what it describes as “an increasingly complex” health and wellness market.

Sustainable food sector requires synthetic chemical solutions

Researchers from global organisations have released a study analysing the prevalence of food contaminants in food packaging and their health impacts.

Plant-based proteins ‘have higher levels of chemical contaminants’ due to processing

Plant-based proteins have higher levels of chemical contaminants than their animal-based counterparts, but there is no suggestion of “immediate risk” to consumers, say scientists.

How will US ban on artificial dyes impact global F&B brands?

As the US prepares to ban synthetic colourings from the food and beverage (F&B) industry, what will the impact be for brands in Europe and beyond?

Bisphenol A packaging ban brings challenges and concerns

A ban on bisphenol A (BPA), as well as other bisphenols used in so-called “food contact materials” (FCMs), came into force across the EU in January. What happens now?

ConfectioneryNews.com • 28th May 2025

The better-for-you candy conundrum: Big potential, slow uptake

The latest State of Treating Report 2025 from the National Confectioners Association (NCA) reveals that, despite economic pressures, US consumers are still making room for indulgence.

The Staff Canteen • 19th May 2025

Luigi Cagnin Food and Beverage Op Manager The Ritz: "We are responsible for someone else's happiness”

Part of the fabric of the world famous Ritz Hotel London for almost two decades, Luigi first embarked on his journey at the fine dining venue in 2005, working up to his current position.

As food and beverage operations manager, Luigi oversees the daily operation of the food and beverage outlets.

The Staff Canteen • 19th May 2025

Amy Stoyel, Head Pastry Chef at Gouqi: “I strive every day to make my section a place of support and understanding”

When Amy Stoyel first started out as a pastry chef, her number one goal was to become the head pastry chef. Now, as head pastry chef at fine dining venue Gouqi, Amy has achieved this goal.

The Staff Canteen • 19th May 2025

Hannah Robinson, Head Pastry Chef for Fine Dining, Hospitality and Retail for Goldman Sachs at BaxterStorey: “Staff wellbeing and mental health in the catering industry should be focused on to ensure

Accomplishing many pinch-me moments, Hannah Robinson, Head Pastry Chef at Goldman Sachs, for BaxterStorey, puts becoming a mental health first aider and champion of better understanding and wellbeing in hospitality, as one of her proudest.

Child-appealing packaging in Canada linked to low nutrition

In the research study, scientists analysed the relationship between the nutritional quality and packaging power of Canadian food and beverage products aimed at children.

The study, released on the 3rd May 2023, was published in PLOS One, a peer-reviewed journal community that strives to advance science by democratising access to rigorous research.

UMass Amherst Study: Dried fruit tops list as most nutritious fruit snack

Are you reaching for the healthiest fruit snack in the grocery store? According to a new study by the University of Massachusetts Amherst, dried fruit might be your best bet.

People living with obesity worldwide surpasses one billion, global analysis suggests

Research findings by the Imperial College London School of Public Health and World Obesity reveal the drivers behind the rising number of people around the globe living with obesity, prompting calls for an ever-more urgent and holistic response.

New guidance on lowering nutrition deficiency in Tanzania

As we celebrate World Health Day, a research study publishes new recommendations for reducing nutrient deficiency and gender inequality in accessing better nutrition in the East African country.

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