Latest health insight and analysis
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Comment and Opinion
‘Nanny state’ fears perpetuate an unhealthy food system for children
The food system remains stacked against parents trying to do the right thing by their children, says Barbara Crowther, campaign manager of Children’s Food Campaign at Sustain
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Comment and Opinion
Why it’s time to ditch the term ‘flexitarian’
Creating mainstream behavioural change doesn’t come from using labels around who’s open to eating more plant-based foods and who’s not, says Elin Roberts, co-founder & CMO at Better Nature Tempeh
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Analysis and Features
Brits less worried about ultra-processed foods than Europeans
Britain’s reputation as the fat man of Europe seems unlikely to change, as a new study shows Brits’ knowledge and concerns about ultra-processed foods is lagging behind our European neighbours
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Analysis and Features
Stockan’s Oatcakes: how the Orkney heritage brand won gold
Two strands of Orkney history have come together to create an award-winning product
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Comment and Opinion
Smoking ban isn’t the real worry. It’s new vaping restrictions
Youth smoking is already in huge decline. Only 1% of young smokers do so regularly
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Comment and Opinion
Be wary of trends and stay true to your brand’s values
Not everyone is getting the balance between innovation and ‘new for the sake of new’ right, says Alex Wright, CEO & co-founder of Dash Water
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Comment and Opinion
Has the cost of living killed delivery’s takeaway buzz?
Brits are munching their way through more delivered takeaways than ever, apparently increasing their waistlines and killing the high street, a new study suggests
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Comment and Opinion
Pesticides in fruit & veg strengthen the case for organic
We know the use of synthetic chemical pesticides as part of the conventional farming model leads to dire consequences for biodiversity, says Emma Vass, CEO at Ecotone UK
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Comment and Opinion
Can Zoe app trim enough of its own fat to fight fit again?
Pay £300 to poop in a tube and say hello to a healthier you: but will consumers stick with it?
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Comment and Opinion
Is it safe to eat your five fruit & veg a day?
Does the food safety fear ever go away?
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Analysis and Features
10 charts that explain UK attitudes to kids’ yoghurts
We polled 1,000 UK parents to peel back the lid on attitudes to childhood obesity and the role of snacking in a balanced diet
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Comment and Opinion
Whole Foods Market has lost its soul with mainstream brands
Including the likes of Kellogg’s, Mcvitie’s and Tropicana will confuse consumers into thinking these brands meet the ‘standards of excellence’ originally laid out by Whole Foods, says Sonny Drinkwater, co-founder & CEO of Well Easy
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Comment and Opinion
The election offers a golden chance for food industry policy
Business leaders in retail, hospitality, farming and manufacturing should consider sinking their differences to make a bigger splash, says Ian Wright, co-chair of the Food & Drink Export Council
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Comment and Opinion
Why stricter HFSS legislation could backfire
In many of the largest HFSS volume-contributing categories, non-compliant products have significantly higher rates of sale compared to their healthier alternatives, says Alex Lawrence of Circana
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Comment and Opinion
Sheffield council’s ban on alcohol-free variants a conspiracy theory too far
Sheffield council decision to ban booze brands from advertising low & no variants is utterly baffling, says editor-in-chief Adam Leyland
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Comment and Opinion
The food system must change to address rise in poverty
We must address low wages, dysfunctional social security and the unfair treatment of farmers, says Dan Crossley, executive director of the Food Ethics Council
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Analysis and Features
Authenticity, healthy, British: hospitality food trends in 2024
Hospitality remains resilient, as new trends set in to define what the typical menu will look like in 2024
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Analysis and Features
How the functional shroom is ready to boom
Energy-boosting mushroom drinks are taking off among the US wellness crowd as an alternative to or supplement in coffee. Will the use of these adaptogens catch on here?
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Promotional Feature
Why reformulation to reduce sodium is needed - and why it just got easier
Sodium is widely used in food manufacture to enhance flavour, but overconsumption can carry severe health risks, and replacements to date have come with their own problems. So, how can suppliers reformulate to reduce sodium while retaining the flavours consumers love?
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Profiles and QandAs
Bio&Me’s Emma Grant on Champagne, Sydney and the Queen
’Knowing you’re helping make a difference to the nation’s gut health is the best feeling’