PEF technology has the potential to change up the food industry in a major way. Elliot Gardner looks into the tech, and its potential impact.
The organic market continues to grow, expected to exceed £2.2 billion in sales by year end – it’s highest yet. With the grocery category alone adding a 39% increase in...
Responding to growing demand for swapping traditional protein for alternative ingredients means that the industry is investing in new product development. Sonia Sharma finds out more.
Innovative technologies and scientific processes are opening doors within the industry for collaboration. Sonia Sharma finds out more about the methods that are currently being introduced.
University of Manchester researchers have published a study highlighting the carbon impact of both pre-made and home-made sandwiches. Elliot Gardner finds out more about the worst offenders.
In this issue: The rise in product recalls, the decline of the bee population, investment in alternative protein ingredients, and much more.
Research from University of Buffalo scientists has changed what we know about how we perceive taste.
Genetically modified food is a hotly debated topic. Neal Carter of Okanagan Specialty Fruits, creators of the Arctic Apple, discusses GMOs in the US food marketplace.
Supermarkets are responsible for a large amount of the UK's food waste, but announcements from Tesco and the East of England Co-op have charities hopeful.
According to recent reports, 80% of the food and drink supply chain is yet to commit to sustainable production. Eloise McLennan looks at challenges of achieving food security and finds...