The freeze dried food specialist is highlighting the benefits of having a continuous supply of nutritious food available as we come out of the pandemic and beyond.
A new survey from the British Nutrition Foundation suggests that people find it difficult to distinguish between foods classed as ultra-processed and other processed foods.
The Healthy Start scheme provides pregnant women and low-income families with children under 4 with free vitamins and food vouchers to purchase vegetables, fruit, pulses and milk.
Kerry Group’s ambitious sustainability strategy includes a commitment to reduce greenhouse gas emissions by 33% by 2030 and achieve net zero before 2050.
The Food Foundation’s Broken Plate report lays bare the UK’s food system and paints some rather grim statistics on our future generation’s life chances.
A study of 2,000 adults by vegan food manufacturer Gosh! has revealed consumer misconceptions surrounding plant-based foods.
A study of children aged between 4 and 11, conducted by UK malt loaf snack company Soreen, has revealed that biscuits, crisps and chocolate bars remain the most popular snacking choices among youngsters.
California walnuts are gaining popularity in 2020 with manufacturers and foodservice operators who are seeking quality ingredients to replace meat in packaged products and menu dishes.
Lacprodan HYDRO.Rebuild is a 100% hydrolysed whey protein that reportedly offers highly accessible content of branched-chain amino acids and essential amino acids such as leucine, which are important for muscle synthesis in seniors.
The University of Portsmouth is introducing a virtual symposium, Futures for Food, on 28 May 2020.