Audrey L’Yvonnet explains the validation process of on-pack cooking instructions and identifies why cold spots are so important for manufacturers.
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Susan Brownlow highlights the major contribution food waste makes to global warming and speaks with Emilien Hoet from climate consultancy, ClimatePartner, to find out more.
Professor Chris Elliott offers his overview of what Dimbleby’s National Food Strategy means for us all and why the food and drink sector mustn’t wait for government’s decision to act.
Andrew Tindall of Mewburn Ellis LLP gives an update on the state of the world’s fish stocks and why cellular aquaculture affords reason for optimism.
Food Standards Agency (FSA) Chief Scientific Advisor, Robin May, discusses the newly published ‘Consumer perceptions of genome edited food’ report, ahead of DEFRA’s announcement of next steps for the regulation of genetic technologies.
Dr Adam Carey, Chairman of ESSNA, explains why sports nutrition products are trustworthy but identifies areas for improvement for the sector.
There are several sights and smells that you associate with a butcher’s shop. The white tiled walls, glass display cabinets and chalk board displays are equally present at Rudy’s – the only thing missing is meat.
The food industry has awaited Part Two of the National Food Strategy with baited breath for months. Now that it is finally here, what does it mean for manufacturers?
Grace Mongey and Ronan Gormley report on developments in plant-based meat alternatives, including the drivers, protein sources, ingredients and more…
With the British ice cream market expected to reach a value of £3.5 billion in 2021, the iced confection sector is clearly the place to be. Jess Salamanca and Lydia Dronsfield from Banana Scoops ask why healthier ice cream is on the rise.
With the impacts of soya production well known, many have turned to sustainable methods, but how do you separate the genuine claims from the fakes?
Kevin Nott from Oxford Instruments and Tim Lumb from ALS Global shared their expertise on the current and future use of time domain (TD) NMR and benchtop NMR spectroscopy for measuring food composition and authenticity.
The catering industry is responding to an increased focus on health, wellbeing and sustainability. The challenge: to provide wholesome food that meets crucial corporate social responsibility targets, while answering consumer demand for nutrition. Ryan Holmes considers whether seasonal supply chains and plant-based diets hold the answer.
The plant-based market may be booming, but challenges in terms of matching their meat counterparts may leave innovators feeling at a loss. Sound familiar? Here’s what to do…
A ruling by a judge in Scotland has seen Lidl pull every bottle of its ‘Hampstead’ gin from Scottish stores after a trademark battle with rival distiller, Hendrick’s. Following soon after the Colin v Cuthbert the Caterpillar case, could the UK see a crackdown on copycat products in the near…