Public officials and researchers will debate today at the European Parliament in Brussels, following a damning report on the damage and cost of cardiovascular diseases (CVDs) in Europe, of which poor diet remains the main culprit.
Consumers still assume ready meals are low in nutrition, but wider use of slow cooking techniques such as sous vide can produce foods that's more nutritious than home-cooked equivalents. Can prepared foods become more widely accepted?
The EU Agriculture and Fisheries Council will discuss the issue of dual quality foods next week as Slovakia and Hungary push for EU legislation to prevent manufacturers selling poorer quality products in Eastern countries of the single market bloc.
Growing public interest in fermented foods in Spain and France is not being seized upon by European food companies and retailers because they are too “risk averse and conservative”, according to the author of a new report into the trend.
A trade deal with the US will give “the majority of the UK public food they don’t want” as well as open “a very new can of worms” in terms of food fraud, according to Chris Elliott, professor of food safety and founder of the Institute for Global Food...