The UK Government’s waste agency has said that alternative protein sources will be needed for humans and livestock to reduce land and energy use. Katie Woodward takes a closer look...
As of May 2017 recalls of poultry were at their highest level in over a decade in the UK. Andy Singh asks what is behind the high level of recalls...
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.
Until recently, the pit and seed of an olive have been discarded as waste. However, new technology, launched by the Bühler Group in collaboration with Grupo Elayo, is able to...
New research has shown the benefits of eating omega-3 fatty acids. Sonia Sharma finds out how new product launches are utilising this ingredient.
To ensure products stand out amongst their competition, brands are finding new ways to differentiate themselves. Sonia Sharma finds out more.
With vegetarianism and veganism on the rise, how has the nut sector been affected?