FIT for Food Portal

Food Innovation Trends (FIT) - Knowledge for food innovation 

Here you will find a comprehensive database covering aspects of innovation in the food and beverage sector.  Each section of the site provides comprehensive technical  information and links to key information sources for everybody in the food and drink sector. New sections within the FIT for Food database are regularly added and you can keep updated by using our RSS service by clicking here. 

If you would like to see a section included here which is not at present then please contact us by email or use the contact facility at the top of this page.

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Recent technical highlights on FIT for Food

Beetroot: vegetables and fruit, their link to reducing hypertension.  Calcium bioavailability critical in populations.  Forward looks on the future UK food system from the Cabinet Office Strategy Unit.  European nutritional databases begin to harmonise knowledge.

Recent functional food additions to FIT for Food provide latest research reviews on ingredients and applications in the health and lifestyle areas.  Reports include recent innovations and horizon scanning for manufacturing, processing and nutrition

Recent reports from Food Innovation

Packaging for luxury puddings
Independent restaurants and supply chains
Effective waste management in food manufacturing
Using coproduct to add value in food manufacturing
Plant sourced omega fatty acid performance
Carbon footprints for the food and beverage supply chain
Sulphite preservative removal with confidence
Improving sauce performance 
Tracing GM ingredients in food and beverage products

 
Initial research on carbon dioxide emissions of bakery products

Our most recent research on carbon accounting and carbon footprinting is now being presented to industrial platforms by the Food Innovation team in this area including the March 2008 Northern Food Industry Innovation Network meeting on carbon footprinting.  We are extending current work to other products including beverages.