Thought for Food Blog

The Rising Popularity of Meat Alternatives in Europe - Part 1

Posted by Sophie Edgington

07-Sep-2018 17:04:04

This is part one of our three part blog series, exploring the options, benefits, risks and popularity of meat alternatives in Europe. Keep an eye out for part two, coming soon!


What’s driving consumer demand for plant-based alternatives to meat?

The European market for meat alternatives is rapidly expanding, with the UK market alone reportedly worth £572m in 2017, a £33m increase from just two years earlier (http://bit.ly/2CKCrYN) and retail sales are predicted to continue growing to £658m by 2021. 

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Topics: meat, vegetables, plant-based diets, dieting, fermented foods, novel foods, food economics, food research, food production, food processing, consumer behaviour, animal welfare, environment and sustainability, health, healthy eating, sensory perception, protein, processed food, social media, appetite and satiety, soy, nutrition, nutrients

Most milk substitutes are low in iodine - here's why it matters

Posted by Shira Rossiter

04-Oct-2017 22:45:00

This post was originally published on The Conversation, and was written by Sarah Bath, a lecturer in Public Health Nutrition and Margaret Rayman, a professor of Nutritional Medicine, both based at the University of Surrey.

Milk and dairy products are the main source of iodine in many diets, and an important iodine source in many countries. However, our latest research found that the iodine concentration of most alternatives to cows’ milk – such as soy and almond “milk” – is very low. This matters because deficiency of iodine, especially during pregnancy, affects brain development and is linked to lower intelligence.

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Topics: milk and milk substitutes, health, dairy, iodine, soy, nuts, pregnancy, cognitive function, allergies and allergens, labelling, nutrition, seafood, fish, eggs, plant-based diets, supplements, vitamins and minerals

Why buy local food?

Posted by Naomi McGrath

09-Dec-2016 12:25:17

Interest in local food is growing. Consumers choose to buy local foods for a wide variety of reasons, including their perceived nutritional superiority and health benefits, advantages for the local economy, and to help protect the environment.

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Topics: food quality, food production, environment and sustainability, vegetables, meat, fruit, Christmas, local foods, consumer behaviour, organic, flavour, nutrients, food economics, packaging, retail and marketing, labelling, plant-based diets

Reducing Meat Consumption for Sustainability

Posted by Naomi McGrath

05-May-2015 16:30:00

What changes could we make to “meat” the need for more sustainable food choices?

Meat often dominates the dinner plate. Whether it’s a juicy steak, a roast on a Sunday, or some sizzling sausages served up with a mountain of mash, meat regularly forms the central part of the meal, and for many people it is something they would certainly not want to go without. Unfortunately, though, while our enthusiasm for digging into meat-filled meals might leave our stomachs satisfied, it is having rather less positive consequences for the environment.

Meat production and the environment

Meat production is one of the main sources of human pressure on the environment, and its consumption accounts for a significant proportion of the ecological footprint of those who eat it. As well as being a major contributor to greenhouse gas emissions (it is claimed that the global livestock industry generates more greenhouse gas emissions than all the cars, trains, ships and planes put together), raising animals for food is inefficient. It requires vast areas of land – not just for grazing, but for growing crops for feeds too, as well as large amounts of energy and water, all to produce only a relatively small amount of meat.

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Topics: cancer, animal welfare, protein, agriculture, meat, cardiovascular health, environment and sustainability, obesity, food production, plant-based diets, diabetes, grains, food security, consumer behaviour

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