Downing Street is expected to introduce a new policy that all flour is to be fortified with folic acid in an effort to reduce the number of babies born in the UK with neural tube defects (NTDs).
Ninety percent of global fish stocks are either fully or over-exploited yet consumer demand is rising. The Marine Conservation Society's Good Fish Guide helps buyers navigate sustainable fish purchasing.
The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.
Nestlé announced it closed its joint venture with the Indofood Group last month, while PepsiCo reiterated its stance to not source palm oil – either directly or indirectly – from the company and its subsidiaries, purportedly linked to deforestation and...
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
The Plastic Soup Foundation has partnered with VU University Amsterdam (Free University) on a three-year project to analyse the direct effects of plastics and additives in plastic.
Finnish food manufacturer Fazer has identified the top five food trends for Nordic consumers in 2019, based on a 4000-strong survey and analyst insights.
A human intervention trial conducted by Food for Health Ireland (FHI) scientists at University College Dublin, found that when Irish full fat cheddar cheese was consumed for six weeks, it did not raise blood cholesterol levels.
Scottish food tech group Intelligent Growth Solutions (IGS) has opened its first demo indoor vertical farm in a bid to meet rapidly expanding demand for vertical farming solutions.
While phrases such as ‘eating clean’ are starting to appear more frequently in consumer marketing, Mintel research shows some consumers are confused by the term ‘clean’ when used on pack, says Stephanie Mattucci, Mintel’s associate director for food science,...
Sugar reduction and ambient drinking yogurt are two of the most interesting trends in Latin America at the moment, but both present technical challenges to food and beverage companies. Hydrocolloids are part of the solution, explains CP Kelco’s regional...
Using bio-optic smell sensors, French company Aryballe Technologies has developed a portable ‘artificial nose’ to help food manufacturers in quality control testing and new product development (NPD).
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
