Uncategorised

‘Greenwashing’ is one of the biggest buzzwords across the food industry – but what guidance is currently in place, and is greenwashing regulated? Janet Dalzell, Senior Regulatory Advisor at Ashbury, shares her insight on the latest rulings against greenwashing, and what these recent cases mean for businesses keen to communicate their credentials… What is ‘Greenwashing’?…

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…

This week (Feb 28th – March 6th) is Eating Disorder Awareness Week #EDAW – a chance to talk openly about eating disorders.  As with any disease, disability or illness, it is important to take a moment of compassion to understand the challenges that sufferers can face, whether this be your friends, family or colleagues, and…

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…

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 proteins in…

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…

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…

The new product development process should consider compliance from the beginning of your journey to avoid producing food that does not comply with legislation in its intended markets. You don’t want to have gone through all the rigorous product development and design stages, only to find that a specific ingredient, or health claim, isn’t accepted…

Amendment 171 (which would have banned the use of dairy-based terms being used for plant-based alternatives) may be off the table (for now), but there is always the potential for new rules and tighter regulations when it comes to naming products. In this blog, we share legislative guidance to help you name your products to…

With vegans varying in lifestyle strictness, and there being no legal definition of what constitutes “vegan” in EU or UK food labelling regulations, food businesses eager to expand into this market need to balance their vegan claims with commercial viability and consumer safety. In this blog, we take a deeper look at allergens and vegan…