Fried Chicken – comfort food of our times

As the Covid-19 lockdown hit and people were unable to do many of the things they were used to, there was a huge trend of turning to food for a bit of a mood boost. Treating yourselves with a takeaway or splashing out on premium ice cream from the supermarket became totally acceptable, because, well,...

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...