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McCain Foods acquires Scelta Products
McCain Foods has signed a deal with a Netherlands-based frozen food producer to diversify its product offerings.
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Snacks
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How artificial sweeteners are changing our friendly gut bacteria
The use of artificial sweeteners is prevalent throughout the food industry, but scientists remain unsure as to what effect these ingredients have on our gut microbiota and health.
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Can Twitch tweak your diet?
Research shows that some Twitch users are vulnerable to negative influences as a result of nutrient-poor food endorsements.
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Ben & Jerry’s and Tony’s Chocolonely begin “Love-A-Fair”
Tony's Chocolonely gains a new recruit in its Open Chain initiative, as Ben & Jerry's joins the cause to end modern slavery in the chocolate industry by sourcing traceable cocoa and paying a higher wage to its farmers.
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How the gummy industry is adapting to veganism
Fabian Whittingham, Co-founder of Nutrigums, reflects on how the gummy supplement market is adapting to meet consumers’ nutritional demands in an increasingly plant-based market.
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Conflicting views on UK TfL junk food ban research
A new study has found that the TfL’s ban on advertising HFSS foods has made a huge dent in obesity numbers and is expected to save the NHS £218 million over the lifetime of the current population. But not everyone's so sure....
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New launches in the food and beverage industry: May 2022
New launches in the industry this month include vitamin-enriched eggs, a plant-based gut-friendly yoghurt range, and a new popcorn flavour in honour of her Majesty Queen Elizabeth II's Platinum jubilee.
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Do you know much sugar you are consuming?
Data by graze reveals that adults and children in the UK are consuming too much sugar due to a lack of understanding, but it hopes to help with a new campaign.
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New launches in the food and beverage industry: April 2022
New launches this month include a whole host of desserts, including a dairy-free cheesecake and lactose-free ice cream.
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The way the cookie crumbles: researchers study the science behind Oreos
A research team from MIT has put an Oreo’s cream filling through a series of tests to understand why the cream sticks to just one side.
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Progress to reduce sugar floundering, say health experts
A new study has found that most sweet snacks, such as doughnuts and biscuits, contain high sugar content and varied portion sizes - are tougher measures needed?
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Macadamias may be the answer health-conscious consumers seek
Research by Australian Macadamias finds that macadamia nuts “tick a lot of boxes” when it comes to what consumers want to eat.
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Mexico sweetens things up as it adopts new specification
Mexico has adopted the Codex international food safety authority's specification for steviol glycosides, resulting in Sweegan expanding its company.
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What are people snacking on in 2022?
The global snack market is expected to increase greatly between 2020 and 2025, as the demand for healthy snacks rises. However, research suggests there's still a place for indulgence even among the health conscious.
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Ingredients – low/no alcohol, nutrition and plant-based
This edition of our Ingredients In-depth Focus features the expertise of three food and drink leaders - Barbara Bray, Marisa Heath and Christopher Lackner.
