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What’s eating away at UK consumers?
Following the publication of ‘Wave 2’ from its ‘Food and You 2’ survey, the FSA’s Lucy King highlights the key learnings.
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The consumer
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What does the food you choose at a buffet say about your diet?
The research suggests that those who chose certain types of food at an all-you-can-eat buffet were more likely to gain weight a year later.
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Meat tax backed by Beyond Meat boss
The tax would, according to Ethan Brown, head of the meat-substitute company, help drive down the price of plant-based alternatives, though Prime Minister Boris Johnson has expressed his reluctance to enforce such a levy in the past.
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HelloFresh launches online market in the US
HelloFresh says the new marketplace will offer more convenient products to its customers in the US.
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Food waste: digesting the impact on climate
Susan Brownlow highlights the major contribution food waste makes to global warming and speaks with Emilien Hoet from climate consultancy, ClimatePartner, to find out more.
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Why communication is key to maintaining trust in sports nutrition
Dr Adam Carey, Chairman of ESSNA, explains why sports nutrition products are trustworthy but identifies areas for improvement for the sector.
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What is really in our food? Brits’ unawareness of allergens revealed
How much do we really know about allergens? New research suggests there is serious work to be done in educating and providing more information to consumers on allergens.
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The less you nose the better – can food aromas make people eat healthier?
Scientists from Ohio State University are researching whether our sense of smell can be influenced to encourage healthier eating.
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Meet London’s first vegan butcher
There are several sights and smells that you associate with a butcher’s shop. The white tiled walls, glass display cabinets and chalk board displays are equally present at Rudy’s – the only thing missing is meat.
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National Food Strategy: What does it mean for the food and drink industry?
The food industry has awaited Part Two of the National Food Strategy with baited breath for months. Now that it is finally here, what does it mean for manufacturers?
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Limit sushi intake warn scientists after samples found to contain heavy metals
Researchers have determined the right amount and combination of sushi to eat based on the study of 100 samples of different types of sushi.
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Education of dairy product labels could improve consumer understanding
Scientists from North Carolina State suggest that a deeper understanding of the terms seen on food product labels will create a more positive perception of consumer products
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Could Mount Everest’s drinking water be polluted?
Heather Clifford, a doctoral student from the University of Maine, has conducted what is thought to be the first analysis of Khumbu ice – and her findings are concerning.
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Why we’re moving towards healthier ice cream
With the British ice cream market expected to reach a value of £3.5 billion in 2021, the iced confection sector is clearly the place to be. Jess Salamanca and Lydia Dronsfield from Banana Scoops ask why healthier ice cream is on the rise.
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Case Study: Chocolates Valor streamlines production planning
Learn how Chocolates Valor is driving the digitalisation of industrial processes by building a streamlined factory for top-quality products.
