Speciality Food Magazine - April 2026

5 Public health: who’s responsible? Publichealthhas always beenanarenaofmuchdebate, but it is arguably in theheadlinesmore thaneverbefore thanks to the likes of GLP-1 drugs evolvinghowan increasingnumberof consumers are feeding themselves – bothwithin thehome andbeyond it, if thenew-style low-caloriemenu optionsmany restaurants are trialling is an indicator– andultra-processed foods sending shockwaves throughout all corners of themarket. Withmanyshoppers awareof thehealth implications innatewithin the foodanddrink theyconsumeyetoftenchoosing togoagainst conventionalwisdomin favourof ever-more-tasty, convenient and affordableproducts,who is responsible forensuring that theBritishpublic – bothnowand in the future – remains healthy, resilient, andnot aburden on theNHS? We spoke to three experts toget their takeonwhere the responsibility forpublichealth lies, and theiranswer isn’t as simple asyoumayexpect. “The recent introduction of High in Fat, Sugar or Salt (HFSS) regulations represents a significant shift in how food and drink products can be marketed and positioned. The new rules come at a time when businesses also face mounting pressure to adopt sustainable packaging, while the extension of the sugar tax to milk drinks in the Autumn Budget 2025 adds yet another layer of complexity, fundamentally altering "For decades, nutrition advice has been packaged into charts, guidelines and ever-changing food rules. Yet the fundamentals of eating well have barely changed. Most people thrive on food that is recognisable as something that once grew, swam, grazed or fermented. "But good nutrition is not only about nutrients. It is also about the food environment we live in. Many people are surrounded by highly processed foods designed CHRISTINA DE BEUKELAAR , FOUNDER OF HEALING HAMPERS “Retailers are fully committed to the health of their customers and are well aware of the scale of the obesity issue currently facing the UK. The industry has already played a leading role in reformulating products, promoting healthier alternatives and adopting easy to use on-pack nutritional labelling across own-brand ranges. Tackling the causes of childhood obesity needs a comprehensive approach with all food companies as well as major retailers playing a full role.” ANDREA MARTINEZ-INCHAUSTI , ASSISTANT DIRECTOR OF FOOD AT THE BRITISH RETAIL CONSORTIUM “The industry has already played a leading role in reformulating products, promoting healthy alternatives and adopting easy to use on-pack nutritional labelling across own-brand ranges” the economics of entire product categories. “As businesses that reformulate products to reduce sugar or salt may be at risk of VAT reclassification, any changes must be managed carefully to avert incurring extra cost. “The UK food and drink sector has long been renowned for its entrepreneurial spirit and resilience. Despite the challenges, the innovation we’re seeing across the for convenience and long shelf life rather than nourishment. In that context, independent food retailers, delis, farm shops and food halls quietly play an important role in shaping how people eat. "These spaces offer something supermarkets often struggle to replicate: guidance. Sometimes improving nutrition is not about providing more information, but about reconnecting people with ingredients and simple ways to sector is genuinely exciting. An impressive number of businesses are already exploring new product lines that meet regulatory requirements while tapping into consumer demand for healthy products. “From novel protein sources to gluten-free goods, our food and drink SMEs are at the forefront of industry evolution. Those who innovate strategically in line with market-led trends are positioning themselves for significant growth in both domestic and export markets.” use them. Good quality produce can sometimes feel out of reach, particularly when ultra processed foods are often cheaper and more aggressively marketed. Supporting local agriculture, shortening supply chains and encouraging seasonal eating can all help make nourishing food more accessible. When colourful produce, seasonal ingredients and thoughtfully made foods are visible and celebrated, it becomes far easier for people to eat in ways that nourish both body and community. STEWART PENNINGTON , PARTNER AND DEPUTY HEAD OF FOOD AND DRINK, JOHNSTON CARMICHAEL “Our food and drink SMEs are at the forefront of industry revolution" “Shorter supply chains and encouraging seasonal eating can make nourishing food more accessible"