In this supplement: useful applications for otherwise wasted products from soymilk and tofu production, how research in nutrigenomics is driving developments within the food industry, and the massive opportunity to create probiotic products that go beyond traditional applications.
In this issue: exploring nutrigenomics and what they could mean for the future of food, developments in cell cultured meat and their implications, and how the Nestlé Quality Assurance Center sets standards worldwide.
Richard Watson assesses the current UK seafood picture, the New Food team looks at the altruistic beverage brand, One, and Andy Buchan explains why hygienic design could help save you from a food-safety-related product recall.
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