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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
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
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
2023 is just around the corner so we’re looking at some of the food and drink trends that will shape the next 12 months… Budgets tightening… As the cost-of-living crisis rumbles on, 72% of shoppers admit they are now being more mindful about what they are spending, according to @Waitrose & Partners’ Food and Drink … 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
Using a classic pub favourite — fish and chips — as a starting point, we reformulated the recipe to improve the nutrient profile, cost, and environmental impact. The final recipe aligns with industry portion size standards and is consistent with published tested recipes. Below is a summary of the changes we made. Reformulation results: nutritional … Continued
As part of our commitment to providing our users with the best tools possible, we have added up to 120 sample recipes to Nutritics — free of charge and ready to use, complete with cooking instructions for your clients to follow. Meal planning has never been this easy and — with all of these dishes being … 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
Smart menu design is more important than you might think: a well-planned digital menu can improve the entire dining experience, boost the perceived value of your brand, strategically drive customer buying decisions and, ultimately, increase your profits. First, make sure your offering itself is carefully considered, then follow our tips below to ensure you’re presenting it … Continued