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In this two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers around olive oil, including quality, shelf life and sustainability.
Professor Da-Wen Sun and Xiahui Lin examine the merits and applications of hyperspectral imaging in food safety.
Rachael Kropp explains how Socati instils a food safety culture with a combination of collaboration and quality standards.
Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.
Professor Chris Elliott has some grim predictions for the UK’s food supply this coming winter and calls on the UK Government to do more to protect the nation from empty shelves and price hikes.
Marcel Koks, Industry and Solution Strategy Director, Food and Beverage at Infor, discusses what the food factory of the future will look like.
Air Protein CEO, Lisa Dyson, explains how her company leveraged NASA technology to create a protein source from the air that we breathe.
The FSA’s new Chair, Susan Jebb, discusses her ideas about the agency’s role in helping deliver the government’s vision for a reformed food system.
Arun Chauhan investigates the fast food company Subway’s fake tuna scandal and reflects on what it means for the food industry.
Bethan Grylls and Mecca Ibrahim interview a number of wine experts to find out whether the sector, which has been deemed as not diverse enough, has made any significant improvements.
As we see a number of changes in the way in which foods are labelled, Professor Chris Elliott offers his expert insight on the current and future landscape.
ADM has identified five changes in consumer behaviour which it predicts will last long after the pandemic is over, and will greatly influence the food, drink and supplement sectors.
In the latest edition of Mythbreakers, Dr Adam Carey asks whether carb-loading can be beneficial to consumers, and offers important advice around choosing sports nutrition products that are upfront about their ingredients.
Food safety expert, Wasi Asghar, examines the ways in which the senior management of food manufacturers can improve food safety culture.
As ‘normal’ life resumes, Danone's Clare Denham discusses how brands can support families looking for convenient and simple baby feeding solutions.
