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Posts by Ashbury Global
3 Compliance Tips for Launching in the Low2No Alcohol Category
Is there potential for innovators in the sector, and what are the current regulations? Ashbury regulatory experts share their three top tips for launching a successful low2no alcohol product… The low and no alcohol sector has been soaring in the last couple of years, growing by 51% in the year to February 20211. But it…
Read MoreWhat to consider when using QR codes on food labels
Quick Response codes, commonly known as QR codes, have become increasingly popular as information continues to fight for space on labels. But, how exactly are they used and are they a win:win for both brands and consumers? The use of QR codes has further been driven into wider consumer consciousness thanks to the COVID-19 pandemic…
Read MoreCell-based Meat – Is it Viable?
An increase in the number of vegans and vegetarians in recent times has sparked an increase to product innovations, particularly for alternative sources of protein. Here are our thoughts… The increase to the number of consumers following a vegan, vegetarian, and ‘flexitarian’ lifestyle (where consumers only eat meat some of the time) has seen…
Read MoreCoeliac Awareness Week – What Do Brands Need to Do?
Coeliac Awareness Week 2022 runs from 9th to 15th May, and is this year aimed at educating and encouraging individuals who are undiagnosed to understand the disease’s symptoms. Here, our Senior Regulatory Expert, Janet Dalzell, explains what Coeliac Disease is, and whether brands need to consider it in relation to gluten free ingredients and product…
Read MoreHow to Label Alcohol Volume in the UK and EU
The market for alcoholic drinks has continued to see major growth, making it an exciting time to launch a new range of alcoholic beverages or expand your existing range. As with all food and beverage products, alcohol products are subject to strict food labelling regulations and have a unique set of alcohol labelling regulations that…
Read MoreWorld Water Day – Labelling Water
Water seems simple but is actually far from it. Water is a life giver, and we cannot do without clean and safe water for even a day or two without the most dreadful consequences. We take its safety, and boundless supply to us in our homes for granted a good deal of the time, in…
Read MoreNovel Alternative Proteins: What can we expect for the Future?
Consumers are becoming more aware of their health, the environment and being sustainable. The impact of conventional farming on the climate, alongside the want for a ‘sustainable healthy diet’ has increased the demand for alternative animal proteins. Two obvious markets for innovation in this area are plant-based and insect-derived. Ashbury’s food consultant Camila Gomez Pardo shares some insight into what might be expected for the future of these…
Read MoreNovel Alternative Proteins: Sustainable Healthy Plant Diets – Ashbury
The demand for alternatives to animal products is growing as consumers grow more concerned about their health and the environment. In response to these consumers concerns and the need for sustainable diets, food industry leaders are developing a range of new products and ingredients using different plant-based and insect derived proteins. We will be delving into plant-based…
Read MoreNovel Alternative Proteins: A Path to Sustainable Healthy Diets, Insect Derived
The demand for alternatives to animal products is growing as consumers grow more concerned about their health and the environment. In response to these consumers concerns and the need for sustainable diets, food industry leaders are developing a range of new products and ingredients using different plant-based and insect derived proteins. Our food labelling expert Camila Gomez Pardo delves into insect-derived proteins in this…
Read MoreThe Costly Business of Making Flimsy Sustainability Claims
In a world where citizen journalism is the norm and making one wrong business decision can cause irreversible reputational and financial damage, it’s crucial to ensure any sustainability claims can be fully supported. Sustainability is a hot topic in the food industry, and rightly so. A New Scientist article (published in September 2021) highlighted the…
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