All Ultra-processed foods (UPF) articles
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Comment & OpinionWhat’s the deal with Subway’s jacket potato trial?
The classic jacket potato is a staple of classic British café culture. And as of this week, it’ll be a staple on the extended menu of US sandwich chain Subway too
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Comment & OpinionThe UK is in a prime position for trend-led innovation
Our strength lies in a broad ecosystem of startups, says David Milner, executive chairman at Crosta Mollica
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NewsWhy Zoe should be happy to live and die by the UPF sword
Zoe has bristled at the ASA’s ruling over its ad – but it has also pushed the ‘UPFs = bad’ message to its customer base
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Comment & OpinionWe need leaders – not lobbyists – on obesity and health
Guidance urging retailers to offer deals and discounts on minimally processed and nutritious food was allegedly dropped following a lobbying campaign, says Jon Walsh, Bio&Me co-founder and CEO
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NewsHFSS advertising ban delayed until 2026 after threats of legal challenges
The long-awaited move to outlaw junk food advertising on TV before 9pm and a total ban online was due to come into force in October this year
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Comment & OpinionASA Zoe ruling ignores the real bad actors in food
If the ASA is truly interested in consumer protection, then it must hold fast to science, not assumptions, says Jonathan Wolf, CEO and co-founder of Zoe
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NewsHealth brand Zoe advert banned over Steven Bartlett ‘just real food’ claim
The Advertising Standards Authority said Zoe’s Daily30+ supplement ad - featuring Stephen Bartlett - was misleading
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Category ReportBest in show… but for how long? Trends in organic 2025
As organic food & drink sales grow well ahead of the wider market, calls are mounting for greater retail and government support
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NewsKallø adds organic broth range in response to UPF pushback
The broths can be used as a cooking base for soups, ramens and sauces
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Comment & OpinionPut the plant back in plant-based to win back shoppers
Innovation is no longer about engineering the perfect meat mimic or looking at new ways to process vegetables into unrecognisable pieces, says Justin Chou, co-founder and CEO at Happiee
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NewsThe Curators rolls out nitrate-free biltong amid UPF pushback
The biltong is made using natural curing methods, with longer marination and gentle air-drying
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Category ReportBags of goodness: trends in healthier snacking 2025
A wealth of snack brands with natural claims and clean labels are looking to cash in on the junk food ad ban and fears about UPFs
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Comment & OpinionNutrient profiling model must evolve to survive
We should understand and correct the flaws in our current system of profiling rather than calling for a complete ultra-processed overhaul, says Anthony Warner, development chef at New Food Innovation
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InterviewsFreja bone broth founders: ‘the stock cube deserves to be killed’
The founders of Freja want to deliver the killer blow to stock cubes – by establishing their brand as front of mind in the ‘not full of shit’ world of bone broth
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Comment & OpinionIs UPF opposition just plant-based scaremongering?
Ultra-processed food is a real concern but the answer isn’t to vilify innovation, says Alex Robinson, Hubbub CEO
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Comment & OpinionWhy the last thing the food strategy needs is the ‘public voice’
The government is launching a major public consultation to find out what people really want from its new Food Strategy – but is that really the best approach?
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Category ReportHow snacks are going viral
As HFSS brands face an advertising crackdown, some are trying to emulate TikTok sensation Takis. So, what does it take to go viral?
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Comment & OpinionHow the MAHA movement influenced Expo West
Natural Products Expo West showed how the US food industry is responding to the MAHA movement, says Zoe general manager Sara Gordon
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NewsMindful Chef enlists Megan Rossi to launch gut healthy recipes
Rossi (aka the Gut Health Doctor) is a registered dietician and the co-founder of gut healthy breakfast brand Bio&Me
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Category ReportThe big tomato fight: trends in canned & ambient foods 2025
Brands’ ambient tomato products are battering own label as they cash in on scratch cooking, provenance and the fallout from a BBC exposé