Resource library

As we approach the new year, many clients may be looking to make a plant-based diet one of their resolutions. Tiluka Bhanderi looks at how you can help them maintain a healthy approach.

This cool, crunchy salad is a simple and quick recipe, which is an ideal accompaniment to a variety of dishes.

Holly Roper, Quorn’s Registered Associate Nutritionist, presents some of the frequently asked questions the Quorn Nutrition Team get asked by healthcare professionals, and about the production of their products.

Freelance Dietitian Ailsa McHardy discusses how she set up a plant-based menu at a children's nursery in Essex.

With the ever-growing list of diets advertised, are there any that actually help to improve overall health and wellbeing? Reema Patel looks at some of the most popular diet trends for 2022.

Many people are trying to follow a plant-based diet or increase their intake of plant-based foods for health, ethical or sustainability reasons. But can you do this if you have irritable bowel syndrome (IBS)? Community Dietitian Chloe Hall, who has a special interest in Gastroenterology, explores the issue.

Andrea Rymer shares her experience working as a dietitian at The Vegan Society, and explores some developments in the organisation’s Vegan and Thriving health and nutrition campaign.

Representatives from the Food and Drink Federation, the Vegan Society and the BDA address issues around iodine food fortification.

Simple and practical tips and tricks that can help keep your nutrition on track with a vegan diet.

Dietitian Heather Russell writes about why The Vegan Society has produced a vegan version of the nutrition guide published by UK public health authorities