Focus:
Cultured meat – sometimes known as ‘clean meat’ or ‘slaughter-free meat’ - is gaining traction as start-ups continue to unveil their latest lab-grown wares. However, a number of challenges remain...
With the huge annual cost of unplanned downtime to industrial manufacturers, it is vital that businesses ensure maximum asset availability and achieve the highest possible production efficiency. Predictive maintenance, powered...
Nestlé is all set to launch its 100% plant-based burgers in Europe and the US, and Bubs Australia has entered into a conditional agreement to acquire Melbourne-based infant formula producer...
Meal replacement products claim to disrupt food consumption by offering all the nutrients people need. We look into the offerings of Huel, Soylent, and Saturo, compare their UK market performance...
The media has speculated that insect farming could stand as a sustainable alternative to raising meat, placing them as the new ecological protein. We find out what questions need to...
One of the rising ingredients in the wellness trend, collagen is being put to a variety of uses in food with the promise of youth and vigour. We find out...
A new statement from the Institute of Food Science and Technology has revealed how nanotechnology could transform food with nano-encapsulated vitamins. We find out what the development of nanomaterials could...
In this issue: The environmental impact of palm oil, what nanotechnology means for nutrition, examining edible insects’ sustainability, and more.
While it may seem shocking in this day and age, the production of chocolate is still mired in ethical failures. Rosie Lintott investigates the industry’s ties to slavery and how...
3D printing could prove a transformative technology for the food industry, from meal customisation to aiding with dietary requirements. Deborah Williams explores the current state of the technology and what...
