Natural and clean label

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Future Thinking: How are UK consumers shopping and eating in 2019?

By Flora Southey

A survey conducted by insights and analytics company Future Thinking has investigated UK consumers’ buying and eating habits with regards to convenience foods, cooking from scratch in the home, snacking, and attitudes towards sugar and fat intake.

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ISO wants to ‘clear up the confusion’ over ethical labels

By Katy Askew

Growing interest in sustainability has resulted in a proliferation of on-pack ethical claims from food makers. But how do we know what claims are true? The International Organization for Standardization (ISO) believes it has developed an answer.

Spirulina has gained popularity as an ingredient in health foods ©GettyImages-Westend61

ScotBio increases phycocyanin in spirulina for ‘enhanced’ blue

By Katy Askew

Scottish biotech company ScotBio has developed a patent-protected method of enhancing the amount of phycocyanin, the blue pigment, produced in spirulina. The company says this innovation will make indoor grown spirulina a cost-effective option for the...

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Clean label additive can replace sulfites in prawns

By Niamh Michail

Argentinian supplier DPAustral has developed an additive that prevents melanosis in prawns and other crustaceans, allowing manufacturers to tap into the global trend for sulfite-free products, it says.

Taste, texture and nutrition are the biggest challenges for meat analogues ©iStock/Sarsmis

Meat analogues: A ‘big opportunity’ for improved quality

By Katy Askew

Growing demand for meat-free products that suit consumers who are adopting vegan, vegetarian or flexitarian diets has resulted in a proliferation of meat analogues hitting the market. However, the taste, texture and nutritional profile of these products...

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Children ‘exceed’ acceptable daily intake of phosphates, EFSA finds

By Katy Askew

A new opinion published by the European Food Safety Authority (EFSA) has concluded that some population groups – particularly infants, children and adolescents – have too many phosphates in their diets. The opinion calls for a maximum level of phosphates...

Citrus fruits are ‘distinctively’ high in vitamins, minerals and nutrients. Pic: Getty Images/bhofack2

Citrus peel boosts fiber and shelf life in bread: Study

By Kristine Sherred

A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.

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