Consumers are more receptive to a carbon tax on meat or the removal of subsidies for livestock farmers than politicians believe, according to new research.
The European food industry has published voluntary research principles to ensure robust and transparent science – but questions remain over how they will be put in place and enforced.
More research is needed to establish the health and nutritional credentials of organic foods, say agricultural MEPs.
Food manufacturers should add seaweed to help combat cardiovascular disease and related conditions, according to researchers.
There’s a “macrodynamic shift” happening in how we eat as a culture, according to a report from The International Dairy-Deli-Bakery Association, and snacking has become a part of daily life.