Cheap food has expensive consequences for people and the planet's health but how can we make healthier and more sustainable food a reality for a global population? Grass-root movements will be key but industry must also be receptive, says Carolyn...
The UK’s food sector will face “enormous challenges” following Brexit, both in relation to trade with Europe and within its own borders, according to a report by the House of Lords EU energy and environment subcommittee.
Oils and fats that provide the taste and food qualities while providing a rich source of the ‘good’ fats is an ongoing issue that has resulted in a range of oils that have laid claim to being the ‘next big thing.’
What’s next for the €250k lab burger? Can bugs and canola really replace beef and chicken? And why might novel proteins come up short when it comes to shifting consumer behaviour? Five things we learned at last week’s Future Proteins summit.
EU member states yesterday voted against the introduction and renewal of GM grains in Europe but failed to reach a binding majority, leaving the president of the Commission Jean-Claude Juncker to make the final decision.
If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential benefits for the environment, say Swiss researchers.
A trade deal with the US will give “the majority of the UK public food they don’t want” as well as open “a very new can of worms” in terms of food fraud, according to Chris Elliott, professor of food safety and founder of the Institute for Global Food...
When it comes to controversial science issues, scientists need to rethink their approach to engaging the public, according to the authors of a new study looking at women's attitudes towards genetically modified foods.