Europol revealed details of arrests made in Spain this week over a fresh horsemeat scam. But rather than feeling reassured, observers suggest this is further evidence of systemic weaknesses in the food chain that are exploited by criminal elements.
Researchers in Europe are concerned about the increased levels of herbicide residues found in harvested plants and food products, which they associate with the use of glyphosate-resistant soybeans.
The European Food Safety Authority (EFSA) warns of consequences to the heart and cardiovascular system as a result of consuming large amounts of hemp products that includes supplements, teas and energy drinks.
A black truffle collector in Vic, Spain, is breaking with tradition by being the first vendor to sell black truffles direct to the consumer rather than on the black market, which is rare in this region.
Wine, olive oil and cold meat products will be the worst affected by Brexit, according to the MD of FIAB (the Spanish Food and Drink Industry Federation) but uncertainty is over, now that UK PM Boris Johnson has a stable Government with a working majority,...
More than one in three low- and middle-income countries are facing both extreme obesity and malnutrition, according to a new report published the The Lancet.
Foodwatch France has partnered with Yuka and the Cancer League to demand a diet without added nitrite including; E249 (potassium nitrite), E 250 (sodium nitrite), E251 (sodium nitrate) and E252 (nitrate) used in processed meats such as industrial sausages.
The UK-based Real Bread Campaign has criticised mainstream brands for attempting to make fake sourdough recipes and creating a ‘sourfaux free-for-all’.
Acrylamide is a hot topic for food makers. It has been a year since the European Commission regulation obliging food business operators to apply acrylamide mitigation measures came into force. Kerry Group aims to help manufacturers step up to the mark...
As industry considers how best to reduce sugar in sweetened food and beverages, could fruit-derived ingredients provide a ‘natural’ alternative to the refined sweet stuff?
The acceptance of the trendy microbiome diet among consumers has put wind in the sails of ag-biotech start up Joyn Bio, which is engineering microbes for more sustainable agriculture.
French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.
