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Consumers demand clear unambiguous ingredients lists
The results of a recent survey underline consumers’ obvious preference for clear and straightforward labelling, particularly on ingredients lists. But is this preference being met?
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Retail & Hospitality
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Research confirms comparable protein quality for ribeye and processed meat
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
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Survey highlights wider pool of meat reducers than previously thought
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.
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Broken Plate report finds disappointing results of UK health
According to recent report the Broken Plate 2020, little or no progress has been made in the last year to the health of UK citizens, particularly those in the lowest income bracket.
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Localising America’s food supply is feasible…to a point
A university modelling study has identified that large areas of the United States could provide sufficient food for local citizens, depending on varying diets.
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Mother’s diet may affect child’s taste buds
A mother's diet could directly impact the taste buds of her offspring, affecting food preferences and diet choice, according to recent research carried out at Cornell University.
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Can I catch covid from food?
Esteemed food expert, Sterling Crew, explores the current evidence behind COVID-19 transmission and food.
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Recall roundup: undeclared allergens in the UK and US pose potential problems
Here’s our latest recall roundup, showing the latest key recalls from North America and the UK.
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Three in 10 Brits favour organic food
A survey from YouGov investigates the buying habits of UK organic consumers vs the rest of the British public.
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MIT food sensor could help prevent E.Coli outbreaks and alleviate food waste
A team from MIT has designed a colorimetric sensor that can spot signs of food spoilage and contamination.
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Generation Z is not ready to accept cultured meat, finds Australian study
The researchers noted that the participants had several concerns relating to cultured meat, including an anticipated taste or disgust, health and safety, and whether it is a more sustainable option.
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20 years of the Food Standards Agency
As the FSA celebrates two decades, Steve Wearne, FSA Director of Global Affairs, recaps some of the Agency’s key successes.
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New scheme launched in Hong Kong to improve food traceability
To help enterprises cope with the ‘new normal’ and to rebuild trust from consumers, the new scheme is based on more comprehensive internationally accredited food safety and traceability standards.
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FAO members call for closer collaboration to transform food systems
FAO member countries have joined others from across the food system to call for closer collaboration and a focus on innovation to end food insecurity and hunger.
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USDA’s FSIS to host meeting on the future of consumer food safety
FSIS has invited those interested in public health and advancing food safety to comment on activities and research that promote safe consumer food handling.
