Editor's Spotlight: Reformulation for health

Tackling obesity and addressing inequality: FDF Scotland calls on SME’s to join the reformulation challenge

‘We know from evidence that measures to transform the food environment are more likely to be effective in improving diet – and reduce health inequalities – than measures aimed at encouraging individuals to change their behavior, said Scotland’s Minister for Public Health and Women’s Health Jenni Minto. Read more

How to eliminate the fuss of finding the right ingredient that hits compliance and nutrition targets

In a strategic move it hopes will ‘revolutionize product development’, networked ingredient marketplace TraceGains has acquired NutriCalc, renowned for its highly accurate nutritional calculation software. Read more

Debunking the myth that that processed automatically means unhealthy

Steve Burgess, GM, Europe for TNA Solutions, busts the bad reputation of ultra-processed foods (UPFs) and highlights how producers can attract health-conscious consumers. Read more

Cost of reformulation giving you pause? FDF Scotland invites producers to apply for funding from Reformul8 Challenge Fund 4

Food and Drink Federation (FDF) Scotland has launched the next round of its Reformul8 Challenge Fund (RCF4), calling on Scottish producers to apply for funds to help them with their reformulation journey. Read more

The six key attributes that any baker keen to grow their dough in 2024 must consider

Yes, the bakery industry is facing numerous challenges, but there are also ample opportunities for bakery manufacturers can tap into, including the consumer’s increased focus on positive nutrition claims, which often surprisingly, negate the push to reformulate products lower in fat, sugar and salt. Read more

What is driving growth in bakery?

Consumer research by Tate & Lyle reveals almost half of 18-34-year-olds across the UK and Europe tuck into a sweet or savoury baked treat daily. A third of consumers aged 34 and above are doing the same. Read more

Elevating the ‘humble’ Scotch Pie onto the world stage

Peering, scratching, sniffing, tasting, debating - that was our job for the day and what the entries in the World Championship Scotch Pie Awards had to undergo during the judging process held in Dunfermline, Scotland, last week. Read more

California’s additive ban effectively tells the American people ‘the FDA is incapable of keeping the food supply safe’: NCA

John Downs, president and CEO of the National Confectioners Association (NCA), has sent an email to Robert M. Califf, commissioner of the US Food and Drug Administration (FDA) stating the new California Food Safety Act ‘undermines consumer trust and creates confusion around food safety’. Read more

Action on Salt denunciates UK government for failing consumers

The health watchdog has pointed a finger of blame at politicians for failing to reduce population salt intakes since 2014, the year the food industry was voluntarily encouraged to follow the Government’s previously successful salt reduction programme. Read more

Free-to-attend webinar on the impact of reformulation: health hazard or brand boost?

Industry leaders take the podium to discuss the movement that is increasingly impacting all areas when it comes to creating stand out snacks, from trickier better-for-you formulations that do not compromise on indulgence, to simpler labels and being as good for the planet as they are for the body. Read more

Mad about better-for-you bread

The UK Government backs the Superloaf entrepreneur to help tackle obesity problem; Equii expands its portfolio to allow consumers to have ‘the best of both worlds’; Sourhouse encourages home bakers ‘to sourdough’; Real Bread Campaign wants to put some sourdough myths to bed; and Warburtons enlists Samuel L Jackson. Read more