Mass vaccination of cattle succeeded in containing lumpy skin disease in south-eastern Europe in 2015-16, according to the European Food Safety Authority (EFSA).
Being overweight and following a high-fat diet appears to reprogram virus-fighting immune cells into disease-promotors in a discovery that sheds light as to why the liver produces an excess of glucose in diabetics.
The volume of data in the food industry is on the rise, from e-commerce to supply-chain information - and with the EU's data protection regulation set to come into force next year, suppliers and manufacturers need to start devising a strategy, writes...
European and French meat industry organisations are preparing to respond to China’s decision to lift its embargo on French exports of de-boned beef for animals.
With unusual ingredients (think sea buckthorn, cacao nibs and 'ugly' vegetables), convenient packaging and a focus on minimal processing, manufacturers can shake up the saturated and mature prepared soup market, says Mintel.
A spate of recent reports have accused a top member of Scotland’s food standards agency of bias after revealing her financial ties to a major chocolate firm - is the junk food industry meddling with objective scientific research?
By Kathy Groves, Head of Microscopy, Leatherhead Food Research
Soluble dietary fibers, dextrins and added vanilla can help manufacturers cut sugar beyond reducing portion size, writes Leatherhead Food Research’s head of microscopy.
Changes in use of tests that diagnose foodborne illness pose challenges to monitoring and disease prevention, according to the Centers for Disease Control and Prevention (CDC).
To understand the food safety and quality landscape we sent a Q+A to several companies to discuss highlights of 2016 and to predict what this year could bring.
