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

Diversified protein sourcing is on the 2024 agenda: What's the path to mainstream adoption?

Calls to create healthy, resilient and sustainable food systems are loudening. With growing awareness around the fragility of food systems and the globe’s growing population, the urgent need to make this a reality is scaling industry consciousness.

To respond, manufacturers have turned their attention to finding new sources of protein that offer favourable nutrition profiles and environmental considerations, along with focusing on securing the future of European food systems.

Is the UK bar for insect protein entry too high?

“The acceptance of insects as a viable source of protein is essentially the triumph of science over irrationality,” according to Eduard Tsvetanov, communications and PR manager if International Platform for Food and Feed (IPFF).

Insect protein in Europe is at “a turning point of its history”, the IPIFF detailed in its recommendations for policy priorities in its recently published brochure in November 2023​.

How agrifood is entering the next phase of its sustainable development

Leading 2023 research explores how agrifood is entering its next sustainable development phase. By examining key insights from past research, the industry learns what it means for sector growth and evolution in 2024 and beyond.

Here, we look at three studies that establish the role of real-world change processes, the merit of these in meeting environmental objectives and the effectiveness of moving towards this approach over future food goals.

AI and digital tracing: Building efficient and transparent supply chains in 2024

In 2024, better solutions throughout the supply chain to support sustainability targets and economic needs will be a crucial focus for brands, prompting evolving developments in artificial intelligence (AI) and digital tracing.

“There is an increasing global demand and urgent need for healthy, resilient and sustainable food systems,” Lorena Savani, Mission Lead of Healthier Lives Through Food at EIT Food, told FoodNavigator.

Is the ‘healthy indulgence’ production trend out, the immunity diet one in for 2024?

Consumers are increasingly aware of foods’ role in supporting their immune system and overall health and wellbeing. With mental health awareness on the rise, food brands add nutritionally supportive ingredients, promoted as helping provide clarity, calm and sleep support.

“Immunity diets will be the focus in 2024, with less alcohol consumption in the under 35s and a rise in functional foods,”​ Dr Morgaine Gaye, a Food Futurologist, who looks at food and eating from a social, cultural, economic,

Sustainability focus shifts from future goals to real-world changes

Published in the journal Proceedings of the National Academy of Sciences (PNAS)​​, ​the University of Manchester released a feature to present new findings on how the global food sector can engage in effective sustainability transitions.

Scientists from the UK’s Manchester University and the German Institute for Ecological Economy Research (IÖW) collaborated with Harvard researchers to guest-edit the special issue.

Recreating Willy Wonka flavours with food science: 'In principle, we could simulate any flavour'

Ahead of the new film premiere of Willy Wonka in December, Alan Chalmers, study researcher and Professor of Visualisation at the University of Warwick, explores the film’s popular flavour combinations.

A 2023 research paper​, which brought together scientists from the University of Warwick, University Hospitals Coventry & Warwickshire and Royal College of Art, looks at the concept of virtual flavour, engaging in high-fidelity simulation of real flavour experiences. “Flavour is just the sensatio
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