news
Kellogg’s loses HFSS court case
The Kellogg’s defeat is of course a blow for the manufacturer, but it could well have longer-lasting effects for the food and beverage as a whole.
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Health & Nutrition
webinar
Breathe easy: Reducing the effects of food dust on people, product and process safety
Join this webinar to hear from Camfil´s application specialists on how dust collection can improve process safety in your food and beverage facility by mitigating cross-contamination and protecting your employees.
news
Feeding America announces new Board of Directors members
Feeding America has announced several new appointments to its Board of Directors, utilising the expertise of several different industries and sectors.
news
Consumers will pay more for healthier products in restaurants, says research
As the sector recovers from the devastation caused by he pandemic, research suggests offering more healthy options could be the key to enticing consumers back out to eat.
article
Will the death of home economics be the death of us?
An archaic approach to home economics leaves the food and beverage sector vulnerable to disease outbreaks but a new educational curriculum aims to help. Fostering understanding of the biology behind proper hygiene and sanitation in food service kitchens can go a long way towards keeping us healthy.
news
Ingestible skincare products are on the rise: here’s why
Consumers are opting for ingestible skincare products as they look for a more rounded approach to their health and nutrition, with the condition of their skin right at the top of the pile of considerations.
article
Food security in developing countries – the challenges and solutions
Muhammad Sheraz discusses the key points highlighted at the International Food Security Forum in Almaty, Kazakhstan , and ways in which progress is being made to ensure food security is strengthened in Central Asia, Africa and the Middle East.
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Sustainable diets: how to ‘meat’ in the middle
Dr Emily Ouma, Senior Scientist and Agricultural Economist at the CGIAR International Livestock Research Institute (ILRI), discusses how we might balance the nutritional needs of lower income communities in a sustainable way.
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Enthusiasts, Easy Health, and Healthy Feel Goods: Which are you?
Arla Ingredients has identified three different groups of people when it comes to protein and nutrition, each with different desires and needs around the food they eat.
article
Taking control of our brain through diet
Scientists are diving deep into the cells of our brains to discover what keeps us awake at night and how what we eat could be controlling our willpower. Denis Burdakov explains more.
news
Chewing gum that kicks sweet cravings now being developed for children
Sweet Victory is developing a chewing gum that it says will stop you craving a sweet hit by blocking sugar receptors on the tongue.
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Meat – sustainability, nutrition and trade deals
In this edition of our Meat In-depth Focus, we hear from some of the meat sector's most influential voices on evolving trade regulation, the role of feed in the road to Net Zero, and how we might balance nutrition and sustainability.
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Ingredients – cultured meat and brain food
Scientists are diving deep into the cells of our brains to discover what keeps us awake at night – and food may have a vital role to play; whilst Africa reaches a major food milestone. Inside June 2022’s Ingredients In-depth Focus: ETH Zurich’s Denis Burdakov explores the relationship between neuroscience…
news
Nordic diet could lead to healthier-eating babies, claims research
Research from Sweden and the US has suggested that feeding babies a lower-protein Nordic style diet could increase fruit and vegetable consumption.
article
Voices of young people must be heard in the pursuit of healthier lives
As the Consumer Goods Forum holds its Global Summit in Dublin, Sharon Bligh and Christina Adane call for young people to be given the limelight and agency to decide their own food futures.
