Germany and Sweden are just two of only four countries in the world that include sustainability criteria in their dietary guidelines.
The discovery of ‘gut enzymes’ in sweet taste receptors on the tongue could point industry towards a new route in the development of non-caloric sweeteners, say those behind the research.
Humans are the only species that likes and actively seeks out spicy chili flavours. What explains our love for what is, in reality, a sensation that signals burning pain and, possibly, danger?
Artificial sweeteners may help obese individuals cut calories and lose weight but a new study has suggested that these sugar substitutes impair how glucose is utilised in the body.
Notifications due to allergens (137) and mycotoxins (476) rose dramatically from 2014 (78 and 357 respectively), according to the RASFF annual report.
EU membership is “vital for the success” of the UK food and drink manufacturing sector, argues Sir Stuart Rose, chairman of Britain Stronger in Europe and former executive chairman of Marks & Spencer.