Refocusing on quality to strengthen consumer trust
Christina Jackson outlines how the food industry can rebuild trust among quality-conscious consumers during the cost-of-living crisis.
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Articles
Is the wait nearly over for FDA updates?
Reporting on what Donald Prater from the FDA has to say about updates at the Administration, Grace Galler highlights key takeaways from his talk at IAFP 2023.
The most important new food legislation for a generation?
Professor Chris Elliott reveals what he thinks is the most important piece of legislation for a long time is and explains its impact on the food and beverage sector.
eBook: The Field Guide to Food Powder Characterization
Discover the key to unlocking your food manufacturing potential with our new eBook, The Field Guide to Food Powder Characterization. Gain insights into particle size analysis, laser diffraction techniques, and additive influences to optimise product quality and reduce costs.
Getting novel foods to market
In this article, experts discuss the how the FSA is considering a range of possible proposals for novel food approval and facilitating how to get new food products to market in the UK more quickly.
CPTPP – A different viewpoint
7 July 2023 | By
Tony Goodger of the Association of Independent Meat Suppliers highlights some exciting benefits for the UK meat sector through new trade deals.
Lipids: essential nutrients in our diet
Sarah Verkempinck discusses why consumers often stigmatise lipids as unhealthy, and argues why one should not forget that some lipid consumption is essential to sustain a healthy life.
The FSA Food Law Code of Practice: Explained
The FSA explains its new Food Law Code of Practice in more detail and answers some of the key you have about how it will impact the food and beverage industry.
The Great Plains debate: preventing Dust Bowl 2.0
After a recent trip to Nebraska, Joshua Minchin examines the case for conservation on the Great Plains and highlights why the Dust Bowl still looms large in the memory of many.
The future of the Food Industry Intelligence Network
Professor Chris Elliott reflects on his work as an advisor for the Food Industry Intelligence Network and explain why the organisation is in safe hands.
University of Nottingham innovators win sustainable food awards
Two winning teams from the University of Nottingham discuss their success in the EcoTrophelia competition and why they think sustainable food innovation is essential.
How the food industry can transform the national diet
WWF’s Joanna Trewern discusses why she thinks brands should enable consumers to make better choices for themselves and the planet when purchasing food.
Adapting to the latest bakery trends
BakeAway's Doug Hall explains how the bake-at-home manufacturer has adapted its product range to suit consumer needs.
Could fibre fortification lower the risk of heart disease and diabetes?
Nutritional deficits cost global healthcare systems significant resources. Here, Kavita Karnik, Global Head of Nutrition and Regulatory Affairs at Tate & Lyle PLC, presents findings of the benefits fibre fortification can bring for populations are healthcare systems alike.
How to end hunger in the US? Work with us!
Diane Letson from US hunger relief charity Feeding America shares her belief that more can be done to deliver the huge volumes of wasted food in the US to hungry American mouths.
