Check out our gallery of highlights from the 2015 Institute of Food Technologists (IFT) annual meeting & expo in Chicago, spanning 3D printing, edible insects and cultured meat, to the future of food (when we'll be "editing living organisms...
Neophiles, foodies or adventurous eaters? There may not be one catch-all term but adventurous eaters share common personality and lifestyle traits – allowing researchers to identify ways to get the less adventurous to try new foods.
Ukraine and Russia are likely to become the bridgehead for the introduction of genetically modified organisms (GMOs) into the rest of Europe, according to the ceo of the French agricultural seeds and grain co-operative Limagrain.
Cosucra will look to form new partnerships with suppliers of ‘complimentary ingredients’ and companies that can help to deliver better taste and functionality to its ingredients, as it looks to almost double turnover in the next five years.
Safety, quality, nostalgia- there's a buzz about British products both abroad and at home for various reasons – but products need more than just a Union Jack on the label if they are to stand out, warn experts.
The top causes of food waste in homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage, say researchers from the Cornell Food and Brand Lab.
The trend toward raw foods is being driven by a growing group of consumers looking for ‘clean food’ – not just those who consider themselves raw foodists, says Teresa Havrlandova, founder of raw food firm Lifefood.
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets.