Health and nutritional ingredients

After tobacco, diet-related risks now make the biggest contribution to years of life lost, claims new House of Lords report. Credit: Getty/wildpixel

News

House of Lords health and obesity recommendations 2024

By Bethan Grylls

Following several evidence gathering sessions, the House of Lords has published a set of recommendations for the Government to address diet-related illness in the UK. Here’s an easy breakdown of the main takeaways.

 Probios has acquired 100% of free-from food firm BiotoBio. Image: Getty

News

Probios acquires free-from food firm BiotoBio

By Gwen Ridler

Health foods manufacturer Probios has acquired 100% of free-from food firm BiotoBio in a ‘transformational’ deal that will push revenue for the company past €100m.

A growing trend for function food ingredients has been driven by more health conscious consumers. Image: Getty, Matt Lincoln

News

Functional foods fuel healthy eating trends

By Gwen Ridler

A growing trend of health-conscious consumers in the wake of the COVID-19 pandemic has sparked calls for manufacturers to focus on functional foods.

The Little Shot Shop kicked off the Plenish campaign, with the London pop-up on Portobello Road staffed exclusively by kids. Credit: Plenish

News

British kids outsmart their elders on nutrition

By Bethan Grylls

A nationwide poll of more than 2,000 adults and 1,000 children has revealed a major knowledge gap when it comes to nutrition - with one UK drinks brand ready to plug the gap.

DuelFuel's founder warns functional food innovators of alleged inconsistences in VAT rules, which has 'crippled' his business

Long read

What makes a cake a cake?

By Bethan Grylls

Food Manufacture speaks with DuelFuel's founder Tim Davies after his business has been forced to shut up shop, following what he calls 'an incorrect' decision and a potentially 'dangerous precedent' from HMRC around his product's...

How can we solve the big UK fibre gap? Credit: Getty/fcafotodigital

Long read

Mind the fibre gap

By Bethan Grylls

As many as 90% of UK adults don’t eat enough fibre – but why does this matter and how can brands work fibre into their NPD?

Danone, Synergy Flavors and LoSalt speak to Food Manufacture about reformulation. Credit: Top - Danone/Bottom - Synergy Flavors

Feature

Food and drink reformulation: the story so far

By Bethan Grylls

Accelerated by the health-conscious consumer and new UK rules, food and drink producers have been working hard to reformulate their recipes. But what have been the obstacles in their way, is there any benefit to these tweaks, and will it help curb obesity?

Who will take home the Innovation Award at the FMEAs 2024?

News

Meet the finalists for Food Manufacture’s Innovation Award

By Bethan Grylls

Seven companies are in the running for our new innovation award, with the winner to be revealed at next year’s glamourous ceremony. Here’s more about the line-up and their incredible industry innovations…

Barbara Bray chaired this year's IFST spring conference

Long read

Transforming the food system and where to start

By Bethan Grylls

At this year’s IFST spring conference, the discussion centred on ‘taming the perfect storm’ of food security, health and nutrition, and the environment – but where do we even begin in the face of such a ferocious gale? Bethan Grylls covers the highlights...

Food processing is here to stay. Credit: Getty / AleksandarGeorgiev

Long read

Creating a defence for food processing

By Ronan Gormley

Ronan Gormley of the University College Dublin summarises the key takeaways of the recent EFFoST conference, as experts took to the floor to debate food processing in relation to health, perception and sustainability.

Credit: Getty / JLGutierrez

Feature

Does anyone know what sustainability means anymore?

By Bethan Grylls

The meaning of sustainability has evolved to encompass a whole host of other focuses. Do we need to untangle these once separate issues, or are we all responsible in delivering to this new meaning of sustainability?

Nimisha Raja pictured (centre) at the Food Manufacture Excellence Awards

Interview

Winning at FMEAs and how it helped boost business

By Bethan Grylls

With the Food Manufacturing Awards nearing, Food Manufacture caught up with one of our previous winners to find out more about their story, how their business is faring and what impact the awards had...

Healthy indulgence continues to be a buzz-phrase in bakery

Digital feature: long read

Bakery & confectionery trends 2022

By Alyson Magee

Pressure to make products healthier for shoppers may have temporarily eased as prices have soared, but that doesn't mean processors are easing off reformulation or innovation, says Alyson Magee.

As demand for healthy snacks increases, how are food manufacturers facing this challenge?

Healthy Snacking feature

Healthy snacking: The journey towards non-HFSS

By Michelle Perrett

As consumer demand for healthy snacks continues to grow, we explore how food manufacturers have tackled the need to make their products non-high in fat, salt and sugar.

Plant-based tacos are taking off, says ingredients supplier Beneo. Image: Toos Vergote

Digital plant-based feature: long read

Plant-based food trends 2022

By Lynda Searby

Plant-based innovation has long since expanded beyond the world of meat analogue products and exploded into every retail category, supported behind the scenes by ingredients suppliers.

School children are confused about important areas of nutrition

Confusion reigns over important areas of nutrition

By Rod Addy

Widespread confusion about important areas of nutrition exists among UK consumers of all ages, according to the findings of a new survey from the British Nutrition Foundation (BNF).

Dimbleby: 'They have kicked stuff down the road to the Health Disparities white paper'

Government Food Strategy shows it's 'in pocket of food industry'

By Rod Addy

The Government Food Strategy has avoided backing 'bold, evidence-based recommendations' in Henry Dimbleby's National Food Strategy that would have significantly improved the UK food system – a 'shambolic' decision, pressure groups...

The market has received a boost with the reopening of gyms and leisure centres

Digital feature: long read

Sports Nutrition trends

By Michelle Perrett

Consumer interest in health and wellness has grown since the pandemic struck, with a focus on protection and immunity and a corresponding need for exercise fuelling growth in sports nutrition.

Probiota 2022 is set to run from 28-30 March in Copenhagen

Experts explore future of probiotics

By Rod Addy

Experts from Cargill, Kerry and Yakult are set to take the stage in Copenhagen this month as part of a conference exploring the future of probiotics in the food sector.

The conference will tackle fat, salt and sugar reduction as well as a host of other issues

Virtual Reformulation conference: one month to go

By Rod Addy

Some of the UK's foremost experts on food and drink reformulation will offer essential insight and guidance on vital topics at Food Manufacture's virtual conference Reformulation: What Next? from 29-30 March.

AHDB stresses the growth in plant-based food in January is from a low-base

Meat-free share fails to rise in Veganuary

By Rod Addy

Meat-free foods failed to grow market share throughout Veganuary 2022, compared to January last year, according to Kantar figures cited by levy body AHDB.