The rise – and challenges – of plant-based in 2020

If you spent any time reading food industry media this year you can’t have failed to notice the total dominance of plant-based foods as a topic. From celebs going vegan to new brands making waves – and the ever increasing list of alternative protein sources, it really feels like the industry is in a period...

The food industry post-Covid-19

The Covid pandemic has affected the food industry in ways we could never have predicted. Many food service brands have risen to the challenge in a number of different ways, from turning takeaway to selling provisions supermarket-style. The meat industry faces a tough challenge in maintaining social distancing at plants – whilst also dealing with...

A closer look at gluten-free in 2020

What is gluten? Gluten is a protein that some people find hard to digest. It is found in all varieties of wheat, rye and barley, including the rye/ wheat hybrid triticale.  It is estimated that 1-2% of the population have coeliac disease (an autoimmune form of gluten intolerance), up to 6% have what has been...

Reducing Salt in Processed Food & Coatings

Although our daily salt intake has reduced over the last decade, on average in the UK we still consume one third more than the recommended daily intake: 8.1g rather than the 6g limit advised by the UK Government for those ages 11 and over. The problem with salt We all know that salt makes food...

Clean Label in 2020

Clean Label has been around several years now but far from being a fad, its significance is only growing. More and more shoppers are now scrutinising the list of ingredients before purchasing a product, whether it be checking suitability for a gluten-free, keto or vegan diet, or making sure that artificial preservatives, additives or other...