Food safety & quality

Improving mouthfeel of plant-based foods

Guest Article

Improving mouthfeel of plant-based foods

By René Floris

Achieving good texture in plant-based products is an ongoing battle for the industry. So, what can be done to improve this vital element of consumer satisfaction?

Is government HFSS obsession unhealthy?

Is government HFSS obsession unhealthy?

By Donna Eastlake

HFSS cuts have been high on government healthcare agendas for years now. But is the rush to reformulate doing more harm than good?

Are there hidden dangers to fortification?

Are there hidden dangers to fortification?

By Donna Eastlake

Fortification is fast becoming the go-to for F&B brands looking to boost the health benefits of products. But could this actually have the opposite effect?

Insect protein buzz waning as patents slow

Insect protein buzz waning as patents slow

By Nicholas Robinson

Insect protein’s predicted take off has been less than a flutter as market innovation stagnates, with worldwide patents sliding year-on-year again.

5 must know plant-based meat trends

Protein Vision 2024

5 must know plant-based meat trends

By Nicholas Robinson

Meat alternatives are back in growth, with recent Europe-wide data showing the category has rinsed away its droop and is ticking up. But what at are the factors behind this early-stage turnaround?

Why biodiversity is vital to food security

Why biodiversity is vital to food security

By Augustus Bambridge-Sutton

Biodiversity makes soil function effectively, pollinates plants and ensures the functioning of the food system. But what's being done to support biodiversity and is it too little too late?

UPF debate not black and white

UPF debate not black and white

By Donna Eastlake

There's a lot more to the UPF debate than just 'good' foods and 'bad' foods. We dive into the great UPF debate to discover more.

When is iron most bioavailable?

When is iron most bioavailable?

By Augustus Bambridge-Sutton

When it comes to essential nutrients, its vital to understand when they are at their most bioavailable. Iron is no exception.

New EU novel food rules countdown begins

New EU novel food rules countdown begins

By Nicholas Robinson

Novel foods in Europe will be subject to new safety assessments early next year as the European Food Safety Authority updates processes to better reflect the changing landscape and potentially speed up approvals.

Why shoppers are turning towards costly organic food and drink

Why shoppers are turning towards costly organic food and drink

By Nicholas Robinson

More consumers are buying pricier organic food and drink, despite continuing cost-of-living pressures, with sales expected to rocket as governments push to make organic farming central to future sustainability strategies.

Is all chocolate a UPF?

Is all chocolate a UPF?

By Natasha Jolliffe-Spencer

Controversy around ultra-processed foods (UPFs) continues to grow, especially with mounting scientific research as well as media attention scrutinizing the food group.

Are phthalates linked to reduced fertility?

Are phthalates linked to reduced fertility?

By Augustus Bambridge-Sutton

Phthalates are highly useful chemical compounds often used to soften plastic to make it more flexible. They have also been linked to a range of negative health effects.

Is dairy linked to deforestation?

Is dairy linked to deforestation?

By Augustus Bambridge-Sutton

Deforestation has been linked to a range of commodities including palm oil, soy, cocoa and cattle. But how close is its link with dairy?