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Ingredients
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MPs pressure Sainsbury’s to stick with Fairtrade
More than 40 MPs have added their voices to the campaign to persuade supermarket giant Sainsbury's not to axe the Fairtrade label in favour of its own "Fairly Traded" alternative.
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Brazilian probe stalls meat processing
Forecasts for production of chicken in Brazil, the world's largest exporter of the meat, have fallen in the wake of an investigation into safety concerns.
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Senator calls for investigation into ‘snortable chocolate’
US Democratic Senator Chuck Schumer has called for federal regulators to look into 'snortable chocolate' powders, given growing concerns the product could prove harmful and is being marketed like a drug.
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Vegetable colouring agent may suppress inflammation
Lutein, a nutrient found in several highly coloured vegetables and fruits, can suppress inflammation, according to a new study by researchers at Linköping University, Sweden.
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Leading nutritionists confront the science on milk and dairy
The evidence base on milk and dairy and its relationship with lifelong health has shifted significantly over the past decade, according to leading nutritionists.
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Allergens In-Depth Focus 2017
In this in-depth focus: David Reading explores food allergies, highlighting other foods besides nuts that are a risk; Allergen management in the food industry; and Dr Shona Jacobsberg asks if gluten-free diets are fad or fact...
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An analysis of EU regulation on nutrition and health claims
Luca Bucchini, Managing Director at Hylobates Consulting Srl, goes into detail regarding the regulation on botanicals in the EU following the 'REFIT process.'
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Issue #3 2017 – Digital Version
In this issue: Nanotechnology; Food safety; Soft drinks sugar reduction; Agrifoods; New consumer eating habits; Allergens; UK country profile; and much more...
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Next-generation noodles – achieving the desired modern-day credentials
Having launched in Tesco stores at the end of January, after initial success in Ocado, oomi noodles are now hoping their ‘next generation noodles’ will become common place in health-conscious kitchens up and down the country, with their low carb, high protein (gluten free) offering.
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Nutrition on the go – the trend of 2016
With people leading increasingly busy lives, the phenomenal growth of the snacks market in recent years hardly comes as a surprise: between 2010 and 2015 it grew by 17.4% to $145bn, according to Euromonitor. Coupled with the focus on more exercise and better nutrition and it’s also no surprise that…
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Cereal grain health benefits as a functional food
Humans depend on many different plants as food sources, but since ancient times it has been cereals which prove most important amongst them. Cereals are produced and cultivated on an annual basis, Iqra Yasmin, Food Innovation Center, University of Nebraska, investigates just why this ingredient is of such importance
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Ancient grains – why they’ve captured the food industry’s attention
Cereal foods have nourished humans for millennia and their dependability has been both a blessing and a challenge for the industry. Grains have been hidden in plain sight, so to speak, with their familiarity overshadowing any hope at stardom. Yet by shifting the focus to lesser known ancient grains, these…
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Finding ways to fight the artificial with the plant-based trend
With the shift towards natural and plant-based ingredients, how do we as an industry, find ways to bring plant-derived ingredients into the mainstream?
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Gluten-free diets: fad or fact?
Gluten-free food is one of the fastest growing sectors in the food industry, and is showing no signs of stopping. Dr Shona Jacobsberg, Registrar in Endocrinology & General Internal Medicine, London asks, is it all just one big fad?
