News & Analysis on Food & Beverage Development & Technology
Scientists at the University of Glasgow, Scotland, have developed a novel way to make packaged food, including any meat product, safer for consumers and to extend shelf-life by exploiting the germicidal power of ozone, a form of oxygen.
An EU project has successfully developed a semi-industrial pilot line for the production of biodegradable 3D-shaped packaging from renewable raw materials such as starch and water.
Focusing on eating ‘better’ meat could attract broader acceptance than a simple ‘eat less meat’ message and benefit the environment, people’s health and animal welfare, according to a new report from WWF-UK and the Food Ethics Council.
The European Food Safety Authority (EFSA) is set to deliver animal welfare guidance by November to help European Union (EU) member states assess the compliance of their slaughterhouses with EU animal welfare rules in effect since the beginning of the year.
Do tough times mean expanding waistlines? New research suggests that hardship in life can lead to 40% increase in high-calorie food intake.
Cutting out saturated animal fats in favour of omega-6 polyunsaturated vegetable could lead to an increased risk of death among patients with heart disease, according to fresh insights from clinical trial data first collected in the 1960s.
Banning European fisherman from throwing away unintended catches and fillet waste can provide a significant boost to fish oil and fish meal supplies, says a global marine ingredients group.