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Research shows that simple changes to the language on your menu can massively increase the likelihood of customers choosing plant-based dishes over those with meat. Not only is this interesting from a consumer psychology angle, but it has real ramifications in a world where meat-free meals are increasingly relevant. In this article, we share four so-simple ways … Continued
Now is the time for every business to measure and reduce its environmental impact. Supply chains are a critical component of this, as scope 3 emissions represent a significant chunk of industry’s overall carbon footprint. Within the hospitality and food sector (HaFS) in particular, the importance of this area cannot be overstated; WRAP estimates that scope 3 … Continued
According to The Australasian Society of Clinical Immunology and Allergy (ASCIA), food allergy occurs in around 10% of infants, 4-8% of children and 2% of adults in Australia and New Zealand. The most common food allergens are cow’s milk (dairy), egg, peanut, tree nuts, sesame, soy, fish, shellfish and wheat, but it’s possible for almost any … Continued
Nutritics is currently the only organisation in the world to have been awarded the Gold Standard Recipe Calculation Accreditation by the European Food Information Resource (EuroFIR). This accreditation endorses the accuracy of our labels, which are developed from recipes that use best practice and industry standard data to automate expected changes to nutrients from weight … Continued
Front of pack nutrition labelling shows a summary of the nutrition information on the front of the product pack. Providing front of pack information is voluntary for food producers, however, if provided, it must meet the standards of National Regulations. Front of pack labelling is an effective means of communicating nutritional information to consumers [1]. … Continued
A food allergy involves adverse activation of the immune system in response to specific foods. Symptoms related to food allergies have an almost immediate effect on the individual. Symptoms can range from mild to life threatening and can involve gastrointestinal upset (e.g., diarrhoea, nausea, vomiting), skin reactions (e.g., hives, rashes) and/or swelling. By contrast, food … Continued
A recent study from the Consortium for Labelling for the Environment, Animal welfare, and Regenerative farming (CLEAR) found that a lack of consistent global data is hindering the wider roll-out of carbon labelling on food and drink. This is an issue we take very seriously at Nutritics, which is why we’ve worked hard to create … Continued
This article is adapted from earlier blog posts written by Nicola Lynch. What are amino acids? Amino acids are often called the ‘building blocks’ of proteins. There are 20 amino acids found within proteins, each of which plays a specific role in the body. Amino acids can be categorised into three groups: essential, non-essential and … Continued
Since the 6th of April 2022, certain businesses in England have to display the calorie content for the food they sell. The initiative applies to large out-of-home food businesses, including contract caterers, restaurants, cafés and takeaways with more than 250 employees. It is part of new legislation that was introduced in 2021 to tackle obesity. … Continued
YO! acquisition shows size of the prize for operators who embrace sustainability, by Nutritics’ CEO – Stephen Nolan. The £491m sale of YO! operator Snowfox to Zensho Holdings shows the commercial benefits of embracing purpose and sustainability. With the sale price representing a multiple of 14 times Ebitda based on Snowfox’s most recent accounts, Zensho … Continued