Nutrition and health - Member Interest Group


Nutrition and health issues related to the food and drink industry – and in particular those aspects impacting on product and process technologies.


  • To share non-confidential information about issues, roles, trends and knowledge gaps within nutrition and health between its members and members of other Campden BRI MIGs
  • To provide guidance to Campden BRI on priority areas of nutrition and health in the context of food production, manufacturing and distribution
  • To help create, develop and steer Campden BRI projects in response to nutrition and health as a driver for process and product innovation

Areas of interest

Nutritional aspects of raw materials and ingredients, for example:

  • Crop and livestock breeding to optimise the nutritional content of raw materials and derived ingredients
  • Understanding the impacts of agronomic and husbandry practices and of post–harvest handling on nutritional content
  • Novel ingredients of nutritional importance – scope of use, legality, technical challenges of incorporating into products

Nutritional aspects of manufacturing and processing, for example:

  • Process optimisation to improve nutritional content of products (including, for example, bioavailability, fortification)
  • Storage and handling of raw materials during manufacturing, with regards to nutritional impact
  • Impact of packaging and onward distribution of product on nutritional properties

Nutritional aspects of product, packaging and process innovation, for example:

  • Product formulation and reformulation to help meet nutritional needs whilst maintaining consumer acceptability (e.g. cost, portion size, taste and texture)
  • Awareness of new ingredients and technologies to assist development (or re-development) of products in response to nutrition as a driver
  • Developments in packaging technology that support management (e.g. preservation) of nutritional content

Understanding consumers' perceptions of and responses to nutrition-related issues, for example:

  • Research into consumers and the influence of nutrition and health as a driver, including demographic groups, personalised nutrition and health needs
  • Use and impact of communication methods (e.g. labels, menus, mobile technology, apps, QR codes), marketing, branding, claims and specific terminology (e.g. ‘added’, ‘natural’) – with regards to diet related issues
  • Consumer self–management of diet–related issues (e.g. allergies, intolerances, special dietary needs)
  • Understanding the impact of factors such as ‘message fatigue’ and ‘pseudoscience’

Regulatory controls relevant to nutrition and health, for example:

  • Labelling declarations and nutrition and health claim
  • Anticipating and responding to new developments with legislation, government policy and industry voluntary measure
  • Alignment of regulatory changes with industrial practices in food and drink production, manufacturing, distribution and sale

Nutritional analysis and testing of raw materials, ingredients and products, for example:

  • Innovations in relevant analytical technology
  • Developments in interpretation and understanding of analytical data, including comparison of analytical versus calculated nutritional information

Knowledge management for nutritional and health, for example:

  • Knowledge exchange amongst industry nutritionists including horizon scanning of nutrition and health related issues and of the ‘nutritional landscape’ more generally
  • Nutrition research, its practical relevance and its translation for industrial application

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