All news articles for January 2022

Pic:getty/zoranm

What have we learned from Dry January 2022?

By Rachel Arthur

Dry January is the month of the year when the no and low alcohol category really has a chance to shine. So what have we learned about the direction of the category this month? Here's five key takeaways from Dry January 2022.

Image: Getty/sergeyryzhov

Health campaigner takes aim at salty sliced meats

By Oliver Morrison

Two thirds of all chilled sliced meats including sliced ham, chicken, corned beef and salami sold by leading grocery retailers in the UK are dangerously high in salt (i.e. >1.5g/100g) – with one in three (35%) failing to meet the national salt reduction...

Pic: Lyras

Beston to use Danish UV technology for lactoferrin production

By Jim Cornall

The Danish company Lyras A/S has given Australian food and beverage company Beston Global Food Company the exclusive rights to use Lyras’ sustainable technology for production of lactoferrin and similar products in Australia and New Zealand, for a limited...

How can mandatory sustainability labels shake-up food production? / Pic: GettyImages-WeAre

Can mandatory labelling drive food system change?

By Katy Askew

Would improved food labelling requirements empower consumers to ‘fix’ the food system? Labelling is a ‘weak’ lever but it is also ‘the lowest common denominator’ to drive change, FoodNavigator hears.

Does cultured meat taste like traditional meat? Scientists investigate / Pic: GettyImages-Fim

Putting cultured and conventional meat to the taste test

By Katy Askew

Fresh research has compared the taste characteristics of cell cultured and traditional meats. With consumer acceptance highly dependent on sensory characteristics, did cell cultured meat pass the taste test?

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