Science - Natasha Spencer-Jolliffe

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

A warm welcome & a big smile are a great start - Xavier Brette

“Meeting different people every day”, Xavier Brette, General Manager of Winteringham Fields, says on what inspires him to pursue and excel in a career in hospitality.

“Getting to know people and building a relationship is great, and then you have your team, who is always there to support you and make you laugh,” Xavier relays.

The Staff Canteen • 19th May 2025

Francesco Mannino Pastry Chef Pan Pacific London

Mention early childhood memories of cooking to Francesco, and it’s his grandmother who first comes to mind, sparking joyful moments of nostalgia and aspiration in the kitchen. “She taught me lots of tricks and tips which inspired me to become a chef,” Francesco says.

The Staff Canteen • 19th May 2025

Sara Giuntoli restaurant manager of Michelin-starred restaurant Simpsons in Birmingham: 'I would encourage anyone to push themselves out of their comfort zone'

For two decades, Sara has lived out her passion. “I started in hospitality when I was 14, and it’s always been my dream job.” And with it comes a humble and noble aim: “I was inspired to work with people and to make them happy.”

The Staff Canteen • 19th May 2025

Ollie Bridgwater, Executive Head Chef, Gilpin Hotel: “It’s an inspiring place for me and the team to be”

Ollie’s role as executive chef is to oversee all of Gilpin Hotel & Lake House’s food operations, but mainly to head up the Gilpin Hotel’s Michelin Star venue SOURCE, renamed from HRiSHi, that it launched in February 2023.

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.

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.

Food industry professionals, researchers and consumers receive considerable information on food, nutrition and health.

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.

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.

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.

Urban Agriculture: A Key to Sustainable Cities or Just a Trend?

As the world grapples with a growing population, food scarcity, and waste, urban agriculture (UA) is gaining attention as a potential solution.

Researchers have delved into the food production and resource use of urban farms and gardens in the UK, France, Germany, Poland, and the US, assessing their role in sustainable agriculture.

Scientists discover value-added benefits of sea cucumbers

Researchers from the University of South Australia have analysed sea cucumbers, or Holothuria scabra Jaegar 1833, to evaluate the inhibitory properties of protein-bound advanced glycation end products (AGEs).

The study furthers understanding of the part the marine animal extracts play in lowering the onset of diabetes.

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.

On 20th July 2023, scientists from the University of Oxford published their study on the link between meat consumption and climate change in the Nature Food Journal.

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