Food Matters Live is an annual event, based at the ExCeL London, which brings together the food and drink industry across retailers, foodservice providers, government, education and those working in nutrition. Needless to say, it’s a huge event which allows for a massive variety of those in the industry, across the globe, to collaborate, learn and inform. With five of the IFIS team attending across Tuesday and Wednesday, we got stuck into as many of the seminars and exhibitions as possible, to hear about the latest news and innovations in food. Here, we detail just a few of our highlights from the event.
Thought for Food Blog
Topics: labelling, food quality, nutrition, cereals, healthy eating, superfoods, bacteria, retail and marketing, calcium, food production, sugar and substitutes, food research, UK, dieting, conferences and events, health, local foods, novel foods, supplements, IFIS Publishing
The eating of insects, or entomophagy, is not a new concept. In fact, insects have been eaten around the world since prehistoric times.
A history of insect consumption
Stable carbon isotope analysis of the bones and dental enamel of australopithecines, for example, has shown that they were significantly enriched in isotope 13C, suggesting that the diet of these people was largely composed of animals feeding on grasses, including insects. Termites are reported to have been included into the Plio-Pleistocene hominin diet, and an analysis of fossils from caves in the USA and Mexico showed that coprolites from caves in Mexico contained ants, beetle larvae, lice, ticks and mites, providing further evidence for entomophagy in human history.
Topics: zinc, texture, food safety, food security, nutrition, protein, allergies and allergens, pesticides, cholesterol, nutrients, magnesium, amino acids, fatty acids, calcium, enzymes, vitamins and minerals, environment and sustainability, Asia, Africa, consumer behaviour, insect foods, novel foods
Consumption of dairy products in the UK has declined by 30% over the last 20 years. Americans drink 37% less milk now than they did in the seventies. Milk alternatives, on the other hand, are becoming increasingly popular. So why is this happening?
Topics: milk and milk substitutes, labelling, sleep, cancer, animal welfare, nutrition, allergies and allergens, intolerances, nutrients, obesity, dairy, cardiovascular health, nuts, tryptophan, calcium, gut health, child nutrition, health
These days, most people carry a drink with them wherever they go. Every food shop, however small, has a fridge packed with bottled beverages. Some people drink large quantities of sugary soft drinks, others can’t get through the day without copious quantities of coffee, and tea drinkers are happy to respond to recent experimental evidence that suggests tea is a healthy source of liquid sustenance for the human body. However, for purposes of hydration, the most popular choice is water.
Topics: food quality, fluoride, packaging, salt, nutrients, bacteria, pathogens, magnesium, contaminants, water, retail and marketing, calcium, vitamins and minerals, bone health, cognitive function, central nervous system
The leaves are changing colour and falling from the trees, the weather has turned wet and windy, and the nights are drawing in. Autumn is well and truly here. But while the downturn in the weather can sometimes have us feeling a little gloomy, the coming of autumn is also a time that gets many people thinking about going out into the countryside to pick fruit from heavily laden trees and explore the forest floors for curious forms of fungi.
There are estimated to be over 50,000 species of edible plants in the world and many different edible mushrooms, yet in the industrialised world almost all of our food comes from just a handful of species, picked not from the trees but from the supermarket shelves.