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Meat makes a comeback as flexitarian gains falter
The flexitarian movement has suffered a setback during 2020, as research reveals many Brits turned to comforting favourites during the tough months of last year.
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The consumer
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Tweakd: Bringing elite sports nutrition to your dining table
After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.
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Could we be to blame for an increase in food allergies?
Scientists from Yale University in the US believe that overuse of hygiene products and antibiotics could be the cause of an increase in food allergies in the western world over the past 30 years.
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Could 2020 be the supermarket’s swansong?
A new survey suggests shoppers could be moving away from traditional supermarkets and taking the opportunities afforded to them by technology to shop elsewhere.
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Ocado warns customers of shortages as staff absences mount
The online supermarket has warned of an increase in substitutions and potential price hikes as COVID-19 and Brexit combine to put food retailers under pressure.
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Seven challenges and trends the food industry can expect in 2021
As 2020 finally ends and the world welcomes (a hopefully brighter) 2021, Joshua Minchin of New Food outlines the major challenges and trends that the food industry can expect over the next 12 months.
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Industry self-regulation not the answer to obesity, according to BMJ
The BMJ has weighed-in on self-regulation of the food industry, which it claims is failing to deliver on targets to make food more nutritious.
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Mexican food on the rise as consumers recreate dishes at home
Mexican meal kit manufacturer General Mills report large increase in sales of its Old El Paso range as UK restaurants remain close for dine-ins.
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Sourcing ‘clean’ plant-based ingredients
As consumers demand more from their plant-based products, Oliver Amdrup outlines the difficulties companies face in sourcing pure and natural plant-based ingredients.
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Survey reveals an increase in vegetable intake during pandemic
The study is believed to be the first multi-continent research undertaken on the impact of COVID-19 on eating habits.
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The making of a superfood? The key relationship at the heart of kefir
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.
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Majority of Brits won’t take plant-based plunge
A survey which has found that the majority of Brits won't be going plant-based this year, has also highlighted confusion among consumers around what a plant-based diet is.
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Tackling obesity in children one game at a time
AZTI's Comocomoyo website seeks to promote healthier eating in children through the use of educational tools and interactive games.
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Managing stress through nutrition
Rachel Marshall of Fonterra explains the connection between food and mood, as she examines the current state of consumer mindsets and the shift towards holistic health.
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A fruitful solution to the UK’s food security problem
Thomas Bradley from off-grid energy supplier, Flogas, explains why rural living practices could be the key to improving food security within the UK.
