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What evidence is needed to bring cultivated meat to market?
As cultivated meat advances towards commercial production, Ben Cornwell explores the evidence regulators require to establish its safety, with insights from the FSA’s Dr Thomas Vincent.
OpinionWeaponising our food supply: the dark new age of cyberterrorism
What happens when the very systems designed to keep our food safe become targets for cyberattacks? Professor Chris Elliott warns of the potentially devastating consequences for our food supply.
ArticleMounting evidence of rising global food fraud
Food fraud rarely reveals itself willingly. The Food Authenticity Network examines what three years of monitoring can tell us about a problem that remains notoriously difficult to measure.
ArticleWhy nitrites in processed meat are back in the spotlight and what reformulation requires
As scrutiny of nitrites grows, Ben Cornwell examines the evidence, how current UK and EU regulations differ and what’s required to reformulate processed meat without them.
News
NewsMeatly moves to Imperial College site ahead of 2027 production launch
Cultivated meat company Meatly has relocated to Imperial College London’s Grapht Works manufacturing facility in West London, as it prepares to launch large-scale production operations in 2027.
NewsUK and EU reach landmark post-Brexit food trade agreement
A draft UK-EU sanitary and phytosanitary agreement could remove most post-Brexit border checks on food and agricultural products, delivering an estimated £5.1 billion in annual economic benefits for businesses.
NewsDanone opens Shanghai research hub for Asia-Pacific nutrition innovation
Danone has opened a new Shanghai Research & Innovation Centre to advance nutrition science, microbiome research and digital health across China and Asia-Pacific.
NewsGhanaian university launches centre to combat food fraud
The University of Cape Coast has launched the Africa Centre for Food Integrity, dedicated to tackling food fraud, developing rapid authentication technologies and boosting consumer confidence in African food products.
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WebinarDetecting the presence of PFAS in chicken eggs
Free webinar: University of Connecticut researchers test chicken eggs for 28 PFAS compounds and compare two UHPLC-MS/MS extraction methods.
ArticleWhat D-amino acids reveal about fermented drinks
Fermented beverages are shaped by more than yeast, grain, grapes or rice. Their amino-acid fingerprints record microbial activity, processing and maturation, yet the D/L balance remains difficult to measure. A practical UHPLC workflow makes that hidden chemistry easier to read.
ReportWhere AI and digital tools are delivering value in food production
AI in food production is moving beyond pilot projects and into everyday operations but where is it already delivering measurable value? Read this free report to explore real-world applications and the challenges holding back wider adoption.
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Where AI and digital tools are delivering value in food production
AI in food production is moving beyond pilot projects and into everyday operations but where is it already delivering measurable value? Read this free report to explore real-world applications and the challenges holding back wider adoption.
ReportIs your food testing programme a map of current risk or an archive of past concerns?
A practical guide for QA, QC and laboratory leaders navigating rapid reformulation, complex matrices and escalating regulatory scrutiny.
ReportGlobal Food Supply Chains in 2026: building resilience under pressure
Climate shocks, geopolitical tensions and supply chain disruption are reshaping global food systems. The Global Food Supply Chains in 2026 report explores how the industry is responding as resilience becomes an increasingly urgent priority.
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Detecting the presence of PFAS in chicken eggs
Free webinar: University of Connecticut researchers test chicken eggs for 28 PFAS compounds and compare two UHPLC-MS/MS extraction methods.
Detecting the presence of PFAS in chicken eggs
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