| The Bread and Flour (Amendment) (England) Regulations 2024 (www.legislation.gov.uk) | The amended regulations which came into force 13 December 2024 adding folic acid to schedule 1 - listing the essential ingredients of non-wholemeal flour. |
| Starch digestion: A comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies - ScienceDirect (www.sciencedirect.com) | Starch often provides 20-50% of dietary calories, so the factors that affect the rate and extent of its digestion is very important. It covers starch structure, the different stages of digestion and fermentation in the human gastrointestinal (GI) tract, and physiological responses. This paper also presents a critical appraisal of in vitro digestion models. |
| Commercial baby food and drink: voluntary industry guidelines - GOV.UK (www.gov.uk) | Voluntary industry guidelines aimed at children aged up to 36 months. Targets for businesses to reduce levels of sugar and salt and actions businesses should take to improve the labelling and marketing of these products to help make it easier for parents and carers to make a healthier choice. |
| Nutrient profiling model 2018 - GOV.UK (www.gov.uk) | An update of the existing 2004 to 2005 model, in response to changes in dietary recommendations. The date from which this will apply to policy is yet to be confirmed, but it will be used to classify foods and drinks based on their nutritional composition. |
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Microsoft Word - Nutrient Profiling_DH template.doc (publishing.service.gov.uk) |
The Nutrient Profiling Technical Guidance document sets out guidelines that have been produced to assist food manufacturers, retailers and advertisers to correctly calculate nutrient profiling scores for their products. It answers frequently asked questions about the application of the model to different product types through a simple guide, Q&A section and worked examples. |
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The Nutrient Profile Model (NPM) Online Calculator is a quick, easy and transparent way to generate a product's NPM score, and check if it may be captured by The Food (Promotion and Placement) (England) Regulations 2021 ('HFSS legislation'), supporting consistency among: retailers, manufacturers, policymakers, academics and NGOs. |
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Reformulation for health | The Food & Drink Federation (fdfscotland.org.uk) |
The Reformulation for Health webpage by the Food and Drink Federation (FDF) Scotland supports small and medium-sized food companies in enhancing product health by reducing ingredients like salt, sugar, and fat. It offers toolkits, case studies, and funding information to help businesses improve dietary health while meeting industry standards. |
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Guidance on the definition, application and calculating of fruit, vegetables and nuts component as part of the Nutrient Profile Model (NPM), following the Scientific Advisory Committee recommendation that nuts are included. |
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A customer facing resource library which provides educational materials for key topics on food production such as food processing, agricultural methods, sustainable eating patterns, food traceability and animal welfare. |
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A customer facing resource library on the key food groups and nutritional components of food. |
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Both a customer facing and food professional resource library of the key aspects of food safety including regulations and standards, food contamination, safe food handling and expiration dates. |
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A customer facing explanation of nutrition and food science, detailing how to interpret scientific findings, how to spot misinformation and a brief overview of funding processes for this research. |
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Food Reformulation | Food Safety Authority of Ireland (fsai.ie) |
The Department of Health published a voluntary Roadmap for Food Product Reformulation in Ireland 2021 to 2025 aiming to reduce calories, saturated fat, sugar and salt in food. The food industry is asked to use less of these target nutrients in everyday foods and help people improve their diet and overall health. |
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McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021 (publishing.service.gov.uk) |
McCance and Widdowson’s Composition of Foods Integrated Dataset provides the nutrient content of food and drinks available in the UK food supply. The Composition of Foods Integrated Dataset (CoFID) brings together all the available data as a single, consolidated dataset. The guide provides detailed explanation of how to interpret the data tables. |
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The United States Department of Agriculture's (USDA) FoodData Central is an extensive database of nutrient information for a wide variety of foods, providing detailed data on food composition, nutrients, and other important dietary components to support research and public health initiatives. |
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Fortifying food and drink with vitamin D: a SACN rapid review - GOV.UK (www.gov.uk) |
This Scientific Advisory Committee on Nutrition (SACN) review assesses the evidence and provides recommendations on the fortification of food and drink with vitamin D, aiming to address public health concerns related to vitamin D deficiency in the UK. |
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As part of Commercial Insight and Social Impact (IGD)’s charitable work, it provides helpful guides to promote health and nutrition in the food industry. This guide helps the food industry promote fruit and vegetable content, to support the ‘5-a-day’ message, within composite foods, in line with healthy eating guidelines and encourages consistence in expressing this to consumers. |
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As part of Commercial Insight and Social Impact (IGD)’s charitable work, it provides helpful guides to promote health and nutrition in the food industry. This guide explains the important of fibre in the diet, encourages food manufacturers to consider the ways of increasing fibre in products and communicate this to consumers. |
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IFST Food Science & Nutrition Special Interest Group (SIG) webinar: Milk It for All It's Worth: 60 Years of Processing - The Past, the Present, and the Art of the Possible. |
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IFST Food Science & Nutrition Special Interest Group (SIG) webinar: Plant-based food: fad, trend or future? |
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IFST Food Science & Nutrition Special Interest Group (SIG) webinar: The impact of food processing on nutrition. |
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IFST Webinar: Nutrient bioavailability – processing the possibilities |
IFST Food Science & Nutrition Special Interest Group (SIG) webinar: Nutrient bioavailability – processing the possibilities. |