Recent research suggests eating most of our calories in the evening – the pattern most common in the UK – may also be linked to obesity. We’re not alone in eating late. As our lifestyles have become more demanding and irregular, so have our meal patterns. Compared with 30 years ago, more meals are skipped, or eaten on the go, and later in the day.
Scotland’s thriving food and drink industry is a major contributor to the economy, worth £14 billion each year. Ambition 2030, the new industry-led strategy, aims to increase the value of the sector in Scotland to £30 billion by 2030. This is to be achieved in the context of some significant challenges.
The global population continues to rise, there are fewer resources available, and we have a changing climate. We live in a period of geopolitical change, and we must ensure that economic growth is not at the expense of public health or our natural capital.
By Professor Ian Toth, Head of the Plant Health Centre
By Annemarie Gibson, Film Producer, Circamedia
SEFARI think a lot about how to get their research out to the right people and in the right form. As filmmakers so do we. Obviously we think film is the strongest form of communication and has the potential to really grab the public’s interest - showing is always much better than just telling.
This article we will explain some some of the ways we are incorporating healthy ingredients from a variety of sources into recipes to develop novel formulations of foods.
The fruit industry relies on a small number of varieties and a decreasing number of chemicals, presenting serious challenges for future sustainable growth. No suitable high-quality varieties with resistant to pests and diseases are available. This is coupled with climate change where unpredictability in phenotypic expression is resulting at both small and large spatial scales.
Blueberries have gained in popularity amongst UK consumers. Currently UK blueberries supply only 5% of demand and there is a huge opportunity to increase home grown supply.
Globally we face significant food challenges, such as the need to produce more food, for a growing population, with less available resources, and within the context of a changing climate and geo-political circumstances.
Our scientists are focusing on innovation right across Scotland's food supply chain.
Sorry, this event has already happened. Have a look at our upcoming events.
'Protein for Life' is designed to identify and develop guidelines for protein products for healthy ageing (living a better, longer life) that are cost effective, sustainable and enjoyable.
Using a unique multidisciplinary approach we aim to understand current consumer behaviours around protein intake, and barriers and constraints to increasing protein intake in an ageing population.