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Vitamin Me Personalised vitamins are on the rise as the conscious consumer expects customisable and personalised supplements – with the market size valued at $9.06bn in 2021. While...
A gut feeling From fighting inflammation to boosting mental health, gut health has long been a staple part of our medical folklore. If nothing else, that’s reflected in the numbers, with...
Full of beans According to a growing wave of research, coffee may have benefits for our heart health. So, what’s behind those possible benefits and how can we get the most from our morning cup of...
Not so sweet Consumers are always looking for a way to reduce sugar or just replace it altogether, and manufacturers are looking to meet this demand while keeping the same sweet taste. This has...
Dough not disturb Consumers are increasingly seeking to avoid gluten, as well as dairy allergens – not least because of the known general health benefits (and protection) such avoidance provides....
A sour taste Without a legal definition, the term natural is springing up everywhere when it comes to food and drink packaging. But what does it mean, what are consumers’ views on it and is it...
Reduce, reuse... Attitudes towards environmental sustainability have come on in leaps and bounds in recent years, with climate change encouraging both food manufacturers and their customers to...
Shaking up the salt supply chain It has long been accepted that high salt consumption drives up blood pressure, causing greater risk of cardiovascular disease, heart attack, stroke and premature death. That...
Optimising ingredient manufacturing through data modeling Like every other corner of the global economy, ingredient manufacturing is being transformed by new technology. Elly Earls talks to Riana Lynn, founder of Journey Foods, to find out...
Sweet success Aspartame and other artificial sweeteners have been a staple of Western foods and beverages for over a century. But spurred on by the general enthusiasm for healthy living, scientists...
Global efforts Linda Call, marketing operations manager at NuTek, discusses the importance of sodium reduction in people’s food intake.
Sodium taxes: Worth their salt, or salt in the wound? For years, governments and pundits have argued about the rights and wrongs of salt taxes. For supporters, slapping levies on salty snacks is a simple matter of public health....
Putting flavour first These are profoundly changing times in the European flavourings industry – not least for Brussels-based industry trade body, the European Flavour Association (EFFA). Marc van der...
Meat alternatives: A growing market Aside from being sources of fibre and potassium, meat alternatives are now on the menus of restaurants globally. Phoebe Galbraith talks to Rachel Dreskin at the Plant Based...
Trans fats: Reform or re-educate? The question of nannying or nurturing is one that people are confronted with in many aspects of their daily lives, and the food industry is no different. Andrew Tunnicliffe speaks...
Swim against the tide Healthy body, healthy mind. There is a great deal of truth in that – we are what we eat. But if we do not want to eat certain things even though they are good for us, then what can...
On the bottle Formula milk has long enjoyed a valued spot on pharmacy shelves – but can formula feed ever match human milk in terms of the health benefits? Abi Millar talks to Dr Steven Abrams, a...
Kick-start health with carotenoids Carotenoid supplements are enjoying increasing media attention, especially for their ability to fight cardiovascular disease. So, what exactly do these compounds do to help prevent...
Probiotics: A key tool for health? With Covid-19 transforming our attitudes to disease, the demand for immunity-boosting supplements is booming – especially when it comes to probiotics. Jim Banks asks Esben...
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