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Globally, as many as 811 million people were impacted by hunger in 2020 and nearly one in three (2.37 billion people) did not have access to adequate food. While global hunger continues to rise, it is estimated that one-third of food produced for human consumption is lost or wasted. This amounts to about 1.3 billion tonnes of food annually. Food waste … Continued
The global syndemic, a term encompassing both the challenges of malnutrition, including underweight, overweight & obesity and micronutrient deficiency, along with the degradation of environmental and natural resources, has become one of the most critical issues of our time. With food production accounting for the use of 48% and 70% of land and fresh water … Continued
With around 2 million apps at the disposal of the Apple or Android user of 2020, the task of choosing those worthy of populating your home screen has never been more difficult. The recent dramatic shift towards technological living is intimidating. Technology now infiltrates almost every aspect of human living. The medical field has proven … 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
If you’ve been doing research into making your food business sustainable, you may have come across the term ‘life-cycle assessment’, ‘life-cycle analysis’, or LCA. In this article, we break down what this term means, how it relates to carbon emissions and what it could mean for your organisation. What is a Life-Cycle Assessment? Life-cycle assessment … Continued
A record-breaking 700,000 people across the world officially signed up to Veganuary in 2023, with at least 1,600 new vegan products and menu options launched globally. However, unit sales in supermarkets for chilled meat alternatives declined by 16.8% during January 2023, with sales of frozen meat alternatives also falling by 13.5% compared to 2022 figures(1). … 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
Last month we unveiled the results from the Foodprint from Nutritics’ Sustainability Sentiment Index*, which unveiled some fascinating data around what we’re looking for when eating out. We found that British consumers actively want to make more sustainable choices when eating or drinking out. They also want more transparency from restaurants, pubs and bars on … Continued
This week we speak to Stephen Nolan, CEO of Foodprint from Nutritics, about how restaurants, cafes, bars and caterers can get ahead of the curve by embracing carbon and water-usage labelling on their products and menus. “We’re at a time of flux in the food and drink industry. Sustainability is on the radar of most … 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