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A carbon tax on meat is not a complete turn-off to consumers: report

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.

Even unpopular interventions to make meat more expensive, such as taxes, would face diminishing resistance as people come to understand the rationale behind intervention, wrote the authors of the report.

Is 'robust and transparent' research possible when industry and scientists collaborate?

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.

Incredible organic? More studies needed to substantiate health effects

More research is needed to establish the health and nutritional credentials of organic foods, say agricultural MEPs.

Add seaweed to food to improve heart health, Danish researchers urge industry

Food manufacturers should add seaweed to help combat cardiovascular disease and related conditions, according to researchers.

‘These are conscious meal replacements’: Snacking becoming the norm

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.

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