From the President and IFST News

Abstract

A Recipe for Health: Fixing a Broken Food System

The House of Lords report ‘Recipe for Health: A plan to fix our broken food system’ was published on the 24 October 2024. Its findings are reverberating around the food sector. The report finds that obesity and diet related diseases are a public health emergency that costs society billions each year in healthcare costs and lost productivity. It sets out a plan how to fix it so we can all eat better diets and have healthier lives. The government has two months to respond. We are undoubtedly in a public health crisis. The NHS will be under ever growing pressure unless we act on the rising tide of obesity. A subject which resonates personally with me.

I have worked in the public health sector for over 40 years. The challenges appear to be growing and more challenging. Smoking, poor diet, physical inactivity and harmful alcohol use are the leading risk factors of preventable ill health and mortality in the UK. All of these risk factors are socially patterned and have complex multiple causes, including structural social and economic conditions. The Health Survey for England 2021 estimates that 25.9% of adults in England are obese and a further 37.9% are overweight but not obese. Obesity is a global and complex public health concern. It is associated with reduced life expectancy and is a risk factor for a range of chronic diseases, including cardiovascular disease, type 2 diabetes, cancer, liver, and respiratory disease, and can also impact on mental health. There is no single silver bullet to resolve the problem.

In 2022 to 2023, 64.0% of adults aged 18 years and over in England were estimated to be overweight or living with obesity. This is similar to 2021 to 2022 (63.8%) but there has been an upward trend since 2015 to 2016 (61.2%). In 2022 to 2023 26.2% of adults were estimated to be living with obesity. This is similar to 2021 to 2022 (25.9%) but, as with the prevalence of overweight (including obesity), there has been an upward trend since 2015 to 2016 (22.6%). Globally obesity has tripled since 1975 and by 2016 13% were obese. This in a world where millions go to bed hungry.

I speak as someone that has struggled with my weight over the years. In my 30s I managed to hit 25 stone, then I stopped weighing myself as it was upsetting me., I am now just 15 ½ stone which is about right for my BMI with a height of 6‘6“. I often used to argue that I was not overweight, just under height. I always knew what was causing my obesity. I was informed but did not have the discipline to take action. It is only a change in the psychomotor which I believe elicits action. Losing weight is not difficult if you can motivate yourself. But this is no mean task!

Resolving obesity is a daunting challenge. There may well be future clinical solutions to the problem. Appetite suppressing drugs containing glucagon like peptide 1 (GLP-1) such as Ozempic look set to impact the global food sector. Users are eating significantly less. There are still question marks over if eating less excludes key nutrients. It could lead to a substantial reduction in the amount and type of food bought. We have also seen an increase in the uptake of weight loss surgery, sometimes called bariatric surgery. Which makes the stomach smaller so it feels fuller sooner and less food is eaten.

Nothing in the report is really new and many of its findings and recommendations can be found in Henry Dimbleby's National Food Strategy report. What we need is a government led coherent, robust, deliverable national food strategy. Unhealthy diets are characterised by high intakes of foods high in fat, salt and sugar (HFSS) and low in fibre. We must take imperative action to help people chose healthier foods to live longer and healthier lives. One thing is clear for me when tackling our nation's obesity crisis we should let science and the evidence base lead our decision making

The views expressed in these posts are personal ones and are not those of the IFST.

The Institute of Food Science & Technology (IFST) is delighted to announce that Dr. Craig Leadley has officially joined us as our new Chief Executive, beginning his tenure on November 11. Craig brings with him over 20 years of experience in the food and drink sector, where he has dedicated his career to advancing technical innovation and applied research.

Craig's journey began in a Hull factory, where his passion for food science ignited a career that led him to leadership positions at Campden BRI. As Head of Strategic Knowledge Development, he coordinated key research projects and drove innovations that have significantly benefited the food industry. His wealth of experience and commitment to the sector make him a valuable addition to IFST's leadership team.

Reflecting on Craig's appointment, IFST President Sterling Crew stated, “We are thrilled to have Craig Leadley join the Institute of Food Science & Technology as our new Chief Executive. Craig is a highly respected figure within the food sector, and many of our members know him for his outstanding contributions to IFST over the years. I am confident that Craig will bring significant value to our membership and provide strong leadership as we move forward into an exciting future, especially as we continue to celebrate our Jubilee year. I also extend my sincere thanks to Chris Gilbert-Wood for his exemplary service as Acting Chief Executive.”

Craig shared his excitement for the role, saying, “I am truly honoured to join IFST as Chief Executive. Throughout my career, I have been passionate about driving innovation and collaboration within the food sector, and it is a privilege to lead an organisation that plays such a pivotal role in advancing food science and technology. I look forward to working closely with our members and partners to build on IFST's strong foundation, foster growth, and support the development of our industry as we navigate the challenges and opportunities ahead.”

With Craig at the helm, IFST is well-positioned for continued growth, innovation, and support for the food science community.

On 11 October 2024, the Institute of Food Science & Technology (IFST), in partnership with the Professional Food Science, Engineering, and Technology Group (ProFSET) and Mondelēz International, hosted the highly successful ‘Food Engineer Student Launchpad’ event in Bournville, Birmingham. This one-day program welcomed over 80 engineering students from six top universities, providing them with a unique opportunity to explore the diverse and dynamic career paths available within the UK's food and drink industry—the country's largest manufacturing sector.

The event aimed to bridge the awareness gap in engineering opportunities across the food industry, which employs over 456,000 people and generates ￡25 billion in exports to over 220 countries. Held at the renowned Cadbury factory, the Launchpad included an exclusive behind-the-scenes look into the chocolate production processes at Mondelēz International's Global Centre of Excellence for Chocolate Research and Development. Organised by Martyn Robinson, FIFST and Senior Food Scientist at Mondelēz, the day also involved contributions from IFST, ProFSET, PepsiCo, the Food and Drink Federation (FDF), and representatives from the six universities, with ambitions to expand this program in the future.

Students from Loughborough University, University of Lincoln, University of Nottingham, University of Birmingham, University of Warwick, and Aston University experienced firsthand the intricate engineering processes of cocoa roasting, chocolate refining, manufacturing, packaging mechatronics, and the R&D innovations driving the industry forward. This immersive factory tour provided them with insights into the technical challenges and engineering expertise behind some of the world's most loved chocolate products.

Simultaneously, a roundtable discussion brought together representatives from the participating universities, Mondelēz International, PepsiCo, IFST, and FDF. Topics centered on strengthening future collaborations and initiatives to attract students from various STEM disciplines to the food sector, reinforcing a shared commitment to fostering future talent in food engineering.

ProFSET, a coalition of twelve professional bodies, including IFST, the Institute of Physics (IOP), the Institution of Chemical Engineers (IChemE), and the Institution of Mechanical Engineers (IMechE), organized the event to promote innovation and inspire new generations of food and drink industry professionals. Building on the success of its inaugural event in 2023, ProFSET remains dedicated to knowledge-sharing and cross-sector collaboration, fostering a culture of lifelong learning and growth within the industry.

The event began with an inspiring welcome address by Dr. Ian Noble, Vice President of R&D Global Research & Productivity at Mondelēz International. Dr. Noble noted the many ways in which the food industry provides fulfilling careers that impact global well-being, sustainability, and consumer experiences. “At Mondelēz International, we are deeply passionate about nurturing fresh talent and guiding them toward long, rewarding careers within the food system,” he shared. “Careers in food are not only essential but also incredibly fulfilling, as they allow individuals to shape the future of nutrition, sustainability, and consumer experiences. We are fully committed to supporting and inspiring the next generation of professionals in food.”

With iconic brands like Cadbury, Oreo, Toblerone, and BelVita, Mondelēz International's Bournville site provided an ideal setting to engage students with the real-world engineering applications and career opportunities in food. The event took place as Cadbury celebrated its 200th anniversary, adding a special resonance to this day of learning and exploration.

The Institute of Food Science and Technology (IFST) celebrates the impressive showing of Team BoozyBalls from the University of Surrey, who proudly represented the UK at the Ecotrophelia Europe 2024 Grand Final. Held at SIAL in Paris, this prestigious event brought together Europe's most innovative food science students from countries spanning Iceland to Greece. Each team showcased groundbreaking ideas and products, all vying to set new standards in sustainable food and beverage development.

Although Team BoozyBalls did not place in the top three, their pitch demonstrated the creativity and technical skill behind their unique product—a concept they have continuously refined since winning the UK's Ecotrophelia national competition in June of this year. The judges commended the team's strong presentation, with their innovative approach making an impact among a field of talented competitors. This year, the high calibre of entries made the competition particularly fierce, underscoring the strength of emerging talent in food science.

Ecotrophelia is renowned for challenging young innovators to apply their creativity and expertise in developing sustainable food products that cater to contemporary consumer demands. Team BoozyBalls’ participation in the competition exemplifies the UK's dedication to fostering the next generation of leaders in food innovation, paving the way for advancements in sustainability and product development.

Reflecting on the high standard of entries this year, Chris Gilbert-Wood, Acting Chief Executive of IFST and a member of the European judging panel, remarked: “We are immensely proud of Team BoozyBalls for their dedication, innovative thinking, and hard work. They stood shoulder to shoulder with Europe's best young food innovators. The standard of entries this year was incredibly high, and we congratulate all participants for their remarkable achievements. Congratulations to Team LegumiNutty for their winning entry.”

Bertrand Emond, representing Campden BRI and co-organiser of the Ecotrophelia UK competition, as well as President of the European judging panel, praised Ecotrophelia's platform, stating: “Ecotrophelia is an outstanding platform for eco-innovation, offering valuable inspiration to the food and drink industry. It harnesses the creativity and drive of our most talented food science students, backed by top academic institutions. From concept development to the final packaged product, teams gain practical, hands-on experience in launching a sustainable food or beverage product into the market.”

The Institute of Food Science and Technology extends heartfelt congratulations to Team LegumiNutty on their achievement and proudly recognises the exceptional efforts of all participants, especially Team BoozyBalls, who represented the UK with pride and innovation.

Edison has a background in biological and medicinal chemistry and science communication, with hands-on experience in atmospheric research, social media management, and strategic content creation for science and sustainability initiatives. He has worked with Cambridge Zero as a Student Communication and Branding Project Assistant, where he managed social media channels, developed a year-long content plan, and collaborated on projects aimed at raising climate awareness among university students. Edison is dedicated to creating clear and unbiased science content, enabling audiences to make informed decisions based on evidence and personal experience.

Edison completed his undergraduate degree in Biological and Medicinal Chemistry at the University of Exeter, where his research focused on aerosol dynamics during the 2019- 2020 Australian bushfires, utilising Google Earth Engine for data analysis. His academic background includes modules in atmospheric chemistry, decolonising medicine and science communication, providing him with a strong foundation in both scientific inquiry and effective public engagement. Passionate about environmental science and health, Edison strives to bridge the gap between research and public understanding, empowering audiences with accessible, balanced information.

On October 14 and 15, 2024, the IFST Autumn Conference at the University of Leeds, titled Food Evolution: From Established Practices to the Future of Food, gathered industry leaders, academics, and professionals from across the UK and beyond. The conference delivered an enriching program that focused on critical advancements in food science, from well-established practices to emerging technologies and regulatory shifts shaping the future. This event provided a balanced mix of thought-provoking presentations, real-world case studies, and practical workshops, demonstrating IFST's role in fostering meaningful dialogues about the current and future landscape of food science and technology.

As part of its mission to inspire and equip the next generation of food scientists, the Institute of Food Science and Technology held a series of Student Launchpads in November 2024, engaging students across the UK and Ireland with exciting learning and networking opportunities in the food sector. This year, three major events took place: Arla UK hosted the first in Leeds on 5 November; the Agri-Food and Biosciences Institute (AFBI) opened its doors in Northern Ireland on 20 November; and Teesside University rounded out the series in Middlesbrough on 27 November.

These events provided a rare opportunity for students to connect directly with industry leaders, learn about new research, and gain insights into the food industry's dynamic landscape.

IFST's Food Science & Nutrition toolkit is now live! This reference tool developed by the Food Science & Nutrition Special Interest Group (SIG) is aimed at anyone involved in developing food and drink products, nutrition policies or the labelling and marketing of the products. It is hoped that the collection of resources will be helpful for those entering the food sector through to more seasoned professionals, as well as small to medium enterprises (SMEs) and students or anyone who wants to keep up-to-date with the world of food and nutrition. Overall, the toolkit aims to serve as an essential reference for anyone looking to deepen their expertise in this evolving field.

■ Application of yellow mustard gum in preparation of egg-free mayonnaise

Yellow mustard gum (YMG), a natural thickening agent from mustard seed coats, offers excellent emulsifying properties but is yet to be used commercially. With rising demand for vegan mayonnaise (VM), replicating the texture and taste of egg-based mayonnaise remains a challenge. This study tested YMG in VM at varying levels (0% to 1.0%) to evaluate its effectiveness as a food additive. The quality of YMG-enhanced VM was assessed through physical properties, storage stability, and texture analysis, compared with commercial alternatives. Results showed that higher YMG levels improved stability, enhanced thickness, and reduced droplet size. After 90 days, YMG-added VM remained stable with no separation, offering superior shelf-life. The YMG-based VM matched or exceeded the texture quality of conventional products. YMG could be a valuable addition to plant-based foods, supporting clean-label requirements while appealing to consumers seeking sustainable, vegan-friendly alternatives.

■ Regulatory-based classification of rums: a chemometric and machine learning analysis

The Industria Licorera de Caldas (ILC) is a leading Colombian rum producer, known for brands like Tradicional and Reserva Especial. These rums are rich in volatile compounds that shape their distinctive flavours. To meet Colombian standard NTC278, each rum batch must pass strict tests for congener content and other chemical properties, resulting in a large dataset over the years. This study used advanced data analysis, including chemometric techniques and machine-learning models (PCA, KNN, LDA, and RF), to classify rum types based on these parameters. Key compounds like acetaldehyde, ethyl acetate, and isobutanol were found to differentiate rum varieties. Classification models showed strong performance, with accuracy above 0.83 and precision over 0.93. These results suggest potential for creating a specialised ILC sensor to quickly and reliably verify rum authenticity, streamlining quality control and enhancing efficiency in production.