Nutrition and wellbeing

Nutrition and wellbeing are important for health. They are also key consumer demands. Below is a collection of articles on nutrition and wellbeing. Product development and reformulation in response to the needs for improved nutrition, health and wellbeing requires a multi-disciplinary approach. To find out more about our product development services get in touch –

Food service MIG

Webinar: Food service MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 14 October 2021.

Nutrition and health MIG

Webinar: Nutrition and health MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 7 October 2021.

Gut microbiome and health – what’s the impact of baked goods?

Gut microbiome and health – what’s the impact of baked goods?

With consumers focusing on eating foods that promote their gut health, it’s important to know how foods impact the gut to understand how to develop products ...

Reducing portion size

Reducing portion size - how low can we go?

Whether it’s due to eating too much or moving too little, obesity is becoming a growing problem in the UK.

Food products

Pre-processing to improve natural nutrition and functionality of ingredients

This project will develop knowledge on nutrient bioaccessibility and bioavailability to optimise the nutritional value and technical function of the food pro...

Research project

Vegan and vegetarian products - help with the challenge

Assisting the industry with the various challenges posed by the growing trend for vegan and vegetarian foods and drinks, including a focus on the associated ...

Research project

Calorie reduction and fibre enhancement

This project will provide an understanding of the functionality of fibres, potential new sources of fibre and which fibres perform best in certain products.

Research project

Novel natural preservative systems for use in drinks, sauces and other high aw foods

This project will practically assess potential novel preservatives to understand efficacy and whether other processing steps are needed to ensure their effec...

Research project

Clean label sugar reduction

This project aims to take an alternative approach by understanding how far sugar can be simply removed before product quality is compromised.

Research project
Comparing tortillas

Reformulating with food ‘waste’ to double fibre content

As part of our research into calorie reduction and fibre enhancement, we successfully used food waste to double the fibre content of a tortilla.

Plant proteins

Investigating plant-based proteins

With the rise of veganism and flexitarian diets, the industry is looking for alternatives to egg, diary and animal-based proteins.


Ingredient selection to meet compositional and nutritional targets

This project will develop a database tool to guide ingredient selection during formulation against compositional and nutritional targets.

Research project
Novel ingredients

Functionality of novel ingredients from natural sources

This project will assess the performance of selected food ingredients.

Research project

Calorie reduction through fibre enhancement

Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’.

short-run cannned food

Short-run canned food – ideal for intervention feeding trials

The University of Glasgow’s School of Medicine, Dentistry and Nursing wanted to run an intervention trial to assess the health impacts of ingredient changes ...

Case studies

Potential of plant proteins for ingredient and product development

This project will develop techniques to produce protein rich ingredients cost and time efficiently.

Research project

Reformulation for calorie reduction

In this short podcast Sarah Thomas and Mike Adams discuss reformulation for calorie reduction.

Ingredient selection

Ingredient selection to meet nutritional targets

We are working on a member funded project to develop a system to help improve the product reformulation process (Emma Hanby)

Baked goods

Fibre - an innovative approach to healthier baked goods

There is considerable evidence linking poor dietary choices to higher risks of obesity, diabetes and cardiovascular disease.


FHIS - Creating a tasty burger with increased fibre

We were challenged as part of a project for FHIS to reformulate economy beef burgers to make them healthier.

Case studies

Nutrition and health labelling

Adequate human nutrition requires the regular intake of around fifty different components of foods, split between the macronutrients, the micronutrients and ...

White paper

Nutrition, health and wellbeing: the consumer perspective

Over the last 5 to 10 years there has been a growth in research and media attention in the areas of health, nutrition and well-being from the perspective of ...


Developing food and drink for a nutrition, health and wellbeing market

We are all acutely aware of the growing concerns surrounding our health.

White paper

The importance of ingredients

Nutrition, diet and health are currently hot topics for the food industry.

Healthy food

Nutrition and health: Encouraging healthier food choices

It is well–known that lifestyle–related non–communicable diseases are now the leading cause of death globally.


Designing products for nutrition and health claims

When designing products with nutrition or health claims in mind it is important that you fully understand the legislation involved

White paper

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