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cutting back meat consumption is the new darling cause of pop stars. but if necessary environmental and health goals are to be achieved, the whole supply chain needs to be strumming along in tune. john mccartney, yoko ono and moby stepped out together on the ‘green carpet’ in june to launch the uk’s meat-free mondays campaign. over in belgium, the city of ghent has declared that public officials and school kids are to take a one-day holiday from meat eating each week.

saturated fats in the uk diet are making headlines once more, as the fsa launches the second phase of its consumer campaign to cut down and doctors issue stark warning on the effects of bad fats. the food standards agency (fsa) kicked off phase one of its campaign last february, which included a graphic tv advert on the effects of excess consumption on health. it followed up with some draft recommendations for the food industry, which suggested reductions that makers of certain food categories (first baked goods then savoury snacks) should strive for.

last week we published some musings from our editorial team on the gluten-free food market. we don’t pretend to hold all the answers, but we have been pleased that some of our readers have engaged in the debate. below are the responses we have received – the good, the bad, and the ugly… the original audio podcast is available here. http://www.foodnavigator.com/financial-industry/chewing-the-fat-how-big-is-gluten-free gluten free claims for various foods from different processors should not be trusted, unless there is an agreed on international standard for gluten free claims.

the trend towards meat flavours that taste as closely as possible to specific cuts is gaining pace, as givaudan launches a range of chicken, beef and pork flavours. according to the swiss flavour giant, consumers are demanding natural, authentic and home-cooked flavours – and this provided a spur for the development of the new line. its new meat flavours were devised after the development of gold standard recipes for different cuts of meat and different cooking styles, such as poached chicken breast, grilled entrecote, oven-roast pork, and slow-cooked beef casserole.

consumers in the us are increasingly turning to soy as a healthy choice as they constantly change their eating habits to improve nutrition, according to a study from the united soybean board. soy is popular for its potential health benefits and versatility and 85 percent of consumers view soy as healthy, the survey showed. this is an increase of 26 percentage points compared to 1997.

the uk's food standards agency today published its saturated fat and energy intake reduction programme, in which it accepts that cutting back will pose technical challenges for food manufacturers, but it plans to work in partnership with industry and increase consumer awareness. saturated fat consists of triglycerides containing only saturated fatty acids - that is, fully saturated with hydrogen atoms.

a new powder that allows food and beverage manufacturers to halve the amount of salt used in their products, making them healthier without impairing the taste, has been launched by wild. salttrim proved successful in the us after coming to sale in october 2005, spurring the natural ingredients developer to make it available on the european market this month amid increasing attempts across the industry to cut salt content.

masterfoods' u-turn over its plan to reformulate its famous confectionery brands using animal-derived whey sets a precedent that will prevent any other food manufacturer from flying in the face of the global trend towards the vegetarianisation of our food. a vicious battle raged in the uk last week between masterfoods and a small, but vocal, army of vegetarians when the maker of mars, maltesers, snickers and galaxy bars decided to use rennet, animal-derived whey (taken from calves' stomachs), instead of the more costly vegetarian whey.

warranted or not, it comes as no surprise to learn that there is growing concern among uk consumers over food safety. according to new research from mintel, 41 per cent of adults were concerned about the safety of food in 1997, while in 2002 this figure has risen to 44 per cent of consumers. the report revealed that there is a considerable difference in attitude between men and women with over half of women (51 per cent) worried about food safety, compared to just 36 per cent of men.