Focus:
Comment
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26 September 2019
Insects can help in the production of sustainable meat
Insects are an ideal livestock feed alternative for fish, poultry and pigs and are a sustainable alternative to products such as soybean meal.
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12 September 2019
Drought-resistant barley gene may help future-proof cereals
The gene, identified as HvMYB1 by researchers from Heriot-Watt University, Edinburgh, has been found to control stress tolerance and drought resistance in cereals such as barley.
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29 August 2019
KFC trial of plant-based food essential to match rivals
US fast food giant KFC is taking a necessary risk to avoid being left behind by the growing movement to trial plant-based food.
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29 August 2019
Jamie Oliver seeks B Corp certification to overcome restaurant fiasco
After numerous struggles resulting in the closure of the Jamie’s Italian restaurant, founder Jaime Oliver is trying to make his media business a Certified B Corporation.
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29 August 2019
Fat wins and meat loses in new Heart Foundation dietary guidelines
The Australian Heart Foundation has recently updated its dietary guidelines for heart-healthy eating. The new suggestions reverse some deeply-entrenched beliefs about nutrition.
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12 August 2019
US food labelling bill looks to reduce confusion and food waste
If passed, the bill represents an important step forward in improving consumer awareness about the optimal shelf life of a product.
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1 August 2019
WHO warning over sugar in baby food is wake-up call for manufacturers
A recently published study by the World Health Organization (WHO) has reported alarming levels of hidden sugars in commercially prepared baby food.
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16 July 2019
Food Waste – the only way is up?
The answer for a growing number of companies has been to reuse the food which would otherwise have been wasted. In other words, upcycled and turned into value-added products.
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12 June 2019
Could AI revolutionise new product development in the food industry?
The veggie burger. Globally, consumers are gravitating towards natural and plant-based food and beverages for health and religion, as well as ethical reasons.
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31 May 2019
Dairy consumers are becoming more experimental
83% of the global population say they “often” or “sometimes” try new and different varieties of dairy, according to Globaldata’s 2018 Q4 consumer survey.