Views

Lab grown meat? Surely it's a matter of taste...

By Nathan Gray

I think everybody agrees that in vitro production of meat could have big potential in solving world hunger. But the technology will not be to everybody's tastes ... and until the technical challenges of flavour are addressed I imagine it will be...

Paint it black: Do coloured pots only appeal to women?

No boys allowed: What’s so girly about yoghurt?

By Caroline SCOTT-THOMAS

There’s a marketing experiment going on in the yoghurt aisle. Two yoghurt brands recently have positioned themselves as ‘yoghurt for men’. Is ordinary yoghurt really so girly?

STOP fussing over UK traffic light labelling

STOP fussing over UK traffic light labelling

By Caroline SCOTT-THOMAS

Last week, the UK introduced a voluntary front-of-pack nutrition labelling system combining GDAs with traffic light colours. The European food industry is up in arms – but it has no good reason to be.

Could the meaning of 'clean label' go beyond the idea of 'natural' with better consumer understanding?

Cleaner than clean: When natural is not enough

By Caroline SCOTT-THOMAS

It’s boom time for makers of natural ingredients, from colours to flavours to hydrocolloids…or is it? Despite widespread demand for all things natural, some ‘natural’ ingredients still aren’t acceptable to consumers – so when does ‘clean label’ need to...

EU health claims evolution: New submission behaviours

EU health claims evolution: A submission rethink

By Nigel Baldwin

Now that the dust has settled on the health claims submission process we should all be very clear on the rules of engagement. Well kind of, says Nigel Baldwin, chief consultant in Intertek’s European office.

What was that? Did someone say sorry?

The food industry should learn to say ‘oops’

By Caroline SCOTT-THOMAS

It doesn’t matter if you have the best intentions in the world if your customers think your intentions are rotten - and more and more often, consumers are saying they view Big Food in the same way as Big Tobacco. 

Could size reductions lead to reduced energy intake?

Can reduced portions reduce consumption? IGD reviews the evidence

By Hannah Arnold, nutrition and scientific affairs executive, IGD

Many food companies are promoting smaller portions and reducing the size of existing products as part of a plan to reduce overall calorie intake – but is this the most effective approach?

Acrylamide is formed in starchy foods during heating

Acrylamide: A scandal in the making

By Caroline Scott-Thomas

Acrylamide is a recognised carcinogen that we’ve known is in our food at dangerous levels for a decade. Today, the food industry has tools to mitigate it, but uptake is slow.Industry, beware.  This is how scandals are made.

Will self regulation be enough to avoid a fat tax? Probably not, warns Drayton Partners

Will self-regulation be enough to beat the fat tax?

By Ian Pickett

The much debated launch of a consistent ‘front-of-pack’ nutrition label is currently the talk of the food manufacturing and retail industry, writes Ian Pickett, joint founder of specialist recruitment agency Drayton Partners.

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