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Despite acknowledgement of the negative environmental impact of discarded gum, impacts on health have largely gone unreported. Here, Cuong Cao from Queen’s University Belfast and founder of Nuud Keir Carnie relay startling study results quantifying the levels of microplastics leached into the body from these polymer gums, highlighting the need…
NIZO and the University of Twente have launched a Gut–Brain Axis on Chip that tracks how nutrients affect brain function, offering food innovators an animal-free testing solution.
Nestlé and global researchers have created a 96-variety cocoa collection covering 95 percent of worldwide genetic diversity to strengthen future of chocolate production.
25 November 2025 | By TA Instruments
Discover how fermentation-driven innovation and advanced formulation science are shaping the next generation of functional food ingredients, with insights from leading R&D and applications experts.
AKA Foods has secured $17.2 million in seed funding to launch AKA Studio, a secure AI platform transforming food product formulation. By combining sensory data, R&D insights and intelligent AI assistants, the system accelerates innovation cycles, supports clean-label reformulation, and helps food companies bring healthier, more sustainable products to market…
Food safety's technological transformation accelerated in 2025, explains Yannick Verry from Informa Markets, driven by evolving contamination threats and looming regulatory compliance deadlines that expose critical gaps in traditional detection methods.
A major three-paper Lancet Series warns that rising ultra-processed food consumption is damaging global health and calls for coordinated worldwide regulation and reform.
New Tate & Lyle research reveals how GLP-1 users’ food preferences are shifting and where manufacturers can innovate to meet changing expectations.
From mustard to peppermint via holistic sustainability; Ruth Davison reveals the hidden depths of one company’s ambition to facilitate positive change – not just for the planet, but for how we live.
Professors Chris Elliott and Brian Green reveal how newly released Committee on Toxicity minutes expose fundamental flaws in the Food Standards Agency’s partial nitrites review. They set out why the review must be withdrawn and replaced with a comprehensive, scientifically robust assessment that reflects the full body of evidence.
When you dust a little cinnamon over your cappuccino, the last thing on your mind is fraud. However, scientists at the European Commission’s Joint Research Centre (JRC) have uncovered cases of mislabelling that could lead to potential health risks, as Project Coordinator Anastasia Vlachou reveals.
The Food Standards Agency has defended its rapid review of nitrites in processed meat in response to today’s article from Professors Chris Elliott and Brian Green, saying the findings reflect the latest scientific evidence and were independently scrutinised.
Professors Chris Elliot and Brian Green question the FSA’s motivation behind its recent pseudo review into the safety of nitrates and nitrites, noting its patchy research and apparent lack of vigour in protecting the UK public.
Home Bargains has withdrawn three Milka bars from sale after labels failed to list key allergens in English, sparking safety warnings.
Loopworm’s co-founder Ankit Alok Bagaria shares why silkworm pupae are the solution the pet food industry has been looking for.
