What the EU plant-based naming ban actually means for your label
The European Union just passed a ban on certain meat-related terms for plant-based products.
No more plant-based steak. No more vegan bacon. Words like beef, chicken, pork and steak are now off the table for products that contain no meat.
But here’s where it gets interesting: burger, sausage and nuggets are exempt.
Nestlé is betting on healthy ageing, and every food brand should be paying attention
A product launch from one of the world’s largest food companies rarely goes unnoticed, but Nestlé’s new Vital range is worth more than a passing glance, particularly if you are building or managing a food brand with any kind of functional positioning.
PepsiCo’s health pivot is a wake-up call for every brand adding claims
One of the world’s largest snack companies just announced a significant shift in its product strategy and the implications reach well beyond PepsiCo’s own portfolio.
The ultra-processed food debate: What the viral posts are getting right (and what they’re missing)
A reel and commentary about ultra-processed foods has been circulating widely on social media, and it has sparked exactly the kind of conversation the food industry needs to be having – even if the conversation itself is more complicated than most posts acknowledge.
Unapproved ingredients: the fastest way to trigger compliance issues
Most food brands assume compliance risk sits in the label.
What to do when nutrition studies don’t agree
Nutrition research does not always produce neat, consistent answers.
The health halo problem: when ‘healthy’ claims undermine consumer trust
Across supermarket shelves, the language of health has become almost impossible to avoid.
Bioavailability explained: why ingredient dose alone is a misleading metric
When it comes to functional foods, one number tends to dominate: how many milligrams per serve?
The hidden labelling risks brands miss: images, design & implied claims
When food brands think about compliance, they focus on wording. Is the claim permitted? Does it meet the NPSC? Is the phrasing technically correct?
Reformulation myths: Why reducing one nutrient doesn’t make a product healthier
Reformulation is often treated as a silver bullet. Lower the sugar. Cut the fat. Reduce the sodium. Healthier product, right?