A soup and shake weight-loss diet prescribed by the UK National Health Service to tackle type 2 diabetes has stirred a row over long ingredients lists.
Results of an investigation into beef, sheep, pork, and poultry products in France has revealed more than 30% fail to comply with labelling and traceability requirements.
French food agency ANSES has published recommendations for edible algae, raising concerns about cadmium levels in seaweed eaten as vegetables or used in processed foods and supplements.
A recent report has identified the eating and farming of animals as the single most risky human behaviour in relation to pandemics. The European Centre for Disease Prevention and Control, however, is not convinced.
Technological advances are transforming the food sector – and nowhere is this more evident than in the field of food safety. FoodNavigator caught up with Alex Bromage, Food Safety and Quality Director at Tetra Pak, to find out what innovations he is getting...
Following on from a successful pilot of Apeel’s food waste reduction technology, Germany retailer Edeka and the US food tech company are extending their ‘joint commitment’ against food waste.
Avena Nordic Grain, part of Finnish food industry group Apetit, has developed a new, sustainable, plant-protein-fibre ingredient: BlackGrain from Yellow Fields. FoodNavigator learns more about the unique ingredient’s nutritional and functional characteristics.
A new AI platform has been created to help food businesses manage the risk of COVID-19 in their workforce. We spoke to the platform’s developer to find more.
Fish caught from the seas surrounding Turkey have been found to be contaminated with heavy metals above the recommended maximum limit, in particular, lead and cadmium.
The British Meat Processors Association (BMPA) is optimistic it can persuade the UK’s Food Standards Agency to change its guidance on use-by dates on red meat products by October.
The use of antibiotics and other adulterants in meat is a global health problem. Consumers increasingly demand products that are free-from contaminants and additives. But how can you be sure the meat you eat is hormone or antibiotic free?
