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 – support@campdenbri.co.uk.
Our research journey to date – supporting the food and drink industry for more than 100 years
Research activities of the ‘Campden Experimental Factory’ and its subsequent iterations, what we do for the food and drink industry now, and how our latest r...
Promotional restrictions in the UK for products that are high in fat, sugar and salt (HFSS)
Updated. An open consultation for England was opened in December 2022 on the introduction of secondary HFSS legislation for the further advertising restricti...
The ultra-processed food challenge
UPF often describes the ingredients within a food or drink, not the necessarily the product itself. Nutritional research on UPFs has demonstrated some intere...
What are the differences between nutrient profiling models and ultra-processed food classifications?
An overview of each classification system and the differences between them. Plus, what the future may hold for classification models/systems.
Highlights and insights from Millers’ Day 2024
We cover the detail of the presentations given by our in-house experts, on ultra-processed foods, developments in cereal testing methods, and food allergen c...
Safely achieving clean label products through thermal, non-thermal and emerging processing techniques
‘Clean label’ innovations require developers to strike the right balance between various considerations. The choice of processing also needs to be factored i...
‘Hot topics’ top 5 – the key focus areas and industry challenges that our members are talking about
The hottest topics that were most discussed in our 2023 Member Interest Group (MIG) meetings, why these issues are ‘hot’, what the challenges are and how we ...
Kayser space cellular agriculture in space feasibility study
All about our exciting work with Kayser Space and Cellular Agriculture Ltd on a European Space Agency project to explore the cultivation of meat for space mi...
Research, partnerships and accessing funding
Craig Leadley, Technology Fellow covers UKRI funding channels, connecting businesses to funding bodies and resources, the exciting research for which we have...
Cultivating meat for space missions
Technology Fellow, Craig Leadley takes us through his exciting work with Kayser Space and Cellular Agriculture Ltd on a European Space Agency project to expl...
Attending the Institute of Food Science and Technology (IFST) Spring conference 2023
IFST’s Spring Conference was on ‘Taming the Perfect Storm’ and the interconnecting health, nutrition, food security and environmental challenges facing our i...
Waste valorisation: reformulating with food ‘waste’ to double fibre content
Waste valorisation empowers food and drink business operators to maximise value from their supply chains, reduce waste and save money. Here we repurpose a fo...
What will 2023 bring for the food and drink industry?
What food and drink industry trends and threats are you preparing for as we head into the coming year? How will you and your business navigate the challenges...
Webinar: Food service MIG - Autumn 2022
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 29 Nov 2022
Webinar: Food service MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 24 March 2022
Webinar: Nutrition and health MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 16 March 2022
Webinar: Food service MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 14 October 2021.
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?
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 - how low can we go?
Obesity remains a problem in the UK, and product downsizing is just one of the ways we can try to help. It also offers an effective cost optimisation strateg...
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...
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 ...
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.
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...
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.
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.
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.
Functionality of novel ingredients from natural sources
This project will assess the performance of selected food ingredients.
Calorie reduction through fibre enhancement
Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’.
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 ...
Potential of plant proteins for ingredient and product development
This project will develop techniques to produce protein rich ingredients cost and time efficiently.
Reformulation for calorie reduction
In this short podcast Sarah Thomas and Mike Adams discuss reformulation for calorie reduction.
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)
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.
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 ...
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.
The importance of ingredients
Nutrition, diet and health are currently hot topics for the food industry.
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