21st Jun 2018
New fund helps tackle the plastic problem
The UK Government has announced a new £20 million fund that aims to explore new ideas that can bring changes in the UK’s plastics manufacturing and consumption patterns. The Plastics and Research Innovation Fund will engage Britain’s best scientists and innovators to help move the country towards more circular economic and sustainable approaches to plastics.
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21st Jun 2018
This week in Table Talk...
£20m government fund unveiled to address UK plastics. Plus, the nutritious benefits of fermented food
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14th Jun 2018
Gauging gut bacteria with genome editing
Merck, a leader in genome editing, recently announced a collaboration with Washington University that could lead to the optimising of nutritional supplements to restore a healthy gut microbial community. The research aims to determine the differences between gut bacterial communities in healthy and malnourished children, and to identify what features of healthy intestinal bacteria are critical for supporting healthy growth.
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14th Jun 2018
This week in Table Talk...
How genome editing can improve your gut bacteria. Plus, how is nutrition influencing the future of functional beverages?
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7th Jun 2018
Spicy BBQ snack wins gold at Ecotrophelia UK 2018
A team of students from the University of Nottingham has won the gold prize at Ecotrophelia UK with their spicy BBQ flavoured savoury snack. The ‘RICH Pickings’ team has developed ‘Pom Puffs’ – a tasty and nutritious snack made from extruded apple pomace, maize and packaged in a recyclable pouch. Each member of the gold-winning team took home a share of £2,000 and an invitation to become an IFST Young Ambassador.
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7th Jun 2018
This week in Table Talk...
Discover the latest food tech innovations. Plus, Food and Drink Wales sponsor natural ingredient Award category
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31st May 2018
Dietitians Week 2018 starts on Monday
The fifth BDA Dietitians Week takes place between June 4th-8th and will call on dietitians and their colleagues to highlight the prevention work they do and the real impact they can have on patients' lives and the sustainability of health services.
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31st May 2018
Are you ready for personalised nutrition?
As exciting as the trend is, many food companies and brands do not know where to start. Personalisation involves understanding the consumer in terms of their food, emotional, physical and health goals as well as their motivations for attaining them.
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31st May 2018
This week in Table Talk...
Personalised nutrition is coming, but are you really ready? Plus, Brexit, regulation and the impact on the sports nutrition industry.
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24th May 2018
Industry misses sugar reduction targets
Public Health England has published the first assessment of progress on the government’s sugar reduction programme, revealing the food industry has fallen short of their target of a 5% reduction in the first year.
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