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News
The latest news, trends and insights shaping the global future of food, health and nutrition.
20th Jun 2019
Plant-based food sales grow 20%
New market sales research from Nielsen, commissioned by the Plant Based Foods Association, has revealed that plant-based food sales grew by 20% in the US in 2018. Total sales topped $3.3 billion during the year
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20th Jun 2019
Table Talk Ep 9: Allergy awareness in focus
Recent high profile mistakes in food labelling have brought into sharp focus exactly how dangerous it can be to be complacent about allergies, allergens and your legal duty to provide customers with information
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14th Jun 2019
TrooFoods partners with Carbiotix to provide gut health tracking
TrooFoods, makers of pre-biotic fibre rich cereals and syrups have partnered with Carbiotix, a leader in affordable gut health testing, to offer the first gut health tracking service for fibre-based food products
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13th Jun 2019
Ultraprocessed foods disturb our gut microbiome?
Ultraprocessed foods - including crisps, sweets, and cookies - have been linked with increased obesity and rates of disease, but why do we react so badly to ultraprocessed foods? The link could be in our gut.
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13th Jun 2019
Table Talk Ep. 8: Meet the food tech disruptors
We might four of the disruptors changing the face of food tech to find out what challenges and opportunities start-ups face
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13th Jun 2019
Venergy takes gold at Ecotrophelia
A team of students from University of Reading has won the gold prize at Ecotrophelia for their vegan energy sweets for endurance athletes. The Venergy team has developed lemon and lime flavoured energy sweets which provide a vegan sustainable alternative to energy products
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12th Jun 2019
Most meat we eat in 2040 will not come from animals, report says
A new report suggests that the majority of meat people consume in 2040 will either be lab-grown or a plant-based substitute
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10th Jun 2019
Genetics have little to do with how we process food, researchers say
Genetics have very little to do with how we process food, a new study has confirmed. Only 50 percent of our response to glucose and less than 20 percent of our response to dietary fats is genetic, meaning even identical twins respond differently to eating the exact same meal
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7th Jun 2019
Coeliac UK announce £180k gluten-free research fund
UK businesses and researchers are being asked to apply for a piece of a research fund worth £180,000 from Coeliac UK and Innovate UK
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6th Jun 2019
Nestle looks to take a bite of the plant-based burger market
Pea-protein burger wants to challenge the Beyond Burger and Impossible Burger for growing US market
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