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Omega-3 has long been hailed as an essential part of cardiovascular...
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A cultured palette Offering a complexity of flavours and potential health benefits, fermented foods – such as yoghurt, kimchi and kombucha – are seeing a rise in popularity as more and more consumers...
A regulatory olive branch Recent changes to the EU’s regulatory framework to improve efficiency and create a more homogenous olive oil market have meant introducing new quality and labelling regulations....
Sugar tax gone flat? Attempts at reducing sugar consumption are well-documented, with one notable example being the success of the sugar tax on fizzy drinks in the UK. But with the broader food...
Prebiotics versus probiotics Over recent decades in both research and product development, probiotics have been hailed for their benefits on the body and digestive system. But what about the often...
Is potassium worth its salt? More and more people are becoming aware of the dangers of consuming too much sodium – mainly in the form of salt – as studies continue to reinforce the link between high sodium intake...
There’s something in the soil Organic food has long been heralded as the fi x-all for environmental and health concerns. But with it only accounting for less than 2% of the total food and drink market, is it still...
The beef with fake meats Plant-based diets are becoming an increasingly popular option for consumers. Every year, Veganuary captures more plant-based-curious eaters through its clever marketing and...
Green priorities Sustainability has been the buzzword in all industries for the past few years. But with a financial crisis looming, how can manufacturers maintain a focus on delivering...
Food for thought In the first few weeks of 2023, the issues of food safety and supply were rarely out of the headlines. Andrew Tunnicliffe speaks with Catherine Bessy of the UN’s Food and...
Bring home the culture bacon One initiative currently going under the radar that could eventually gain significant traction is cell-based meat. Given cell-based meat is produced from animal cells, without needing...
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...
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