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 –
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 24 March 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 16 March 2022
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 14 October 2021.
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 7 October 2021.
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 ...
Whether it’s due to eating too much or moving too little, obesity is becoming a growing problem in the UK.
This project will develop knowledge on nutrient bioaccessibility and bioavailability to optimise the nutritional value and technical function of the food pro...
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 ...
This project will provide an understanding of the functionality of fibres, potential new sources of fibre and which fibres perform best in certain products.
This project will practically assess potential novel preservatives to understand efficacy and whether other processing steps are needed to ensure their effec...
This project aims to take an alternative approach by understanding how far sugar can be simply removed before product quality is compromised.
As part of our research into calorie reduction and fibre enhancement, we successfully used food waste to double the fibre content of a tortilla.
With the rise of veganism and flexitarian diets, the industry is looking for alternatives to egg, diary and animal-based proteins.
This project will develop a database tool to guide ingredient selection during formulation against compositional and nutritional targets.
This project will assess the performance of selected food ingredients.
Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’.
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 ...
This project will develop techniques to produce protein rich ingredients cost and time efficiently.
In this short podcast Sarah Thomas and Mike Adams discuss reformulation for calorie reduction.
We are working on a member funded project to develop a system to help improve the product reformulation process (Emma Hanby)
There is considerable evidence linking poor dietary choices to higher risks of obesity, diabetes and cardiovascular disease.
We were challenged as part of a project for FHIS to reformulate economy beef burgers to make them healthier.
Adequate human nutrition requires the regular intake of around fifty different components of foods, split between the macronutrients, the micronutrients and ...
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 ...
We are all acutely aware of the growing concerns surrounding our health.
Nutrition, diet and health are currently hot topics for the food industry.
It is well–known that lifestyle–related non–communicable diseases are now the leading cause of death globally.
When designing products with nutrition or health claims in mind it is important that you fully understand the legislation involved