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A bacterium which makes rice plants more resistant to disease has been discovered in the seeds of a crop in China.
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.
Ahead of official publication of their key recommendations, Professor Chris Elliott of Queen’s University Belfast, offers his initial insights into the Uganda food poisoning outbreak he and his team helped resolve.
New research is shining a spotlight on the many nutritional attributes of cereals such as maize and wheat, with calls that they deserve greater consideration in supporting a healthy diet.
FSA has released a guide to enable food businesses to identify precisely which products will require new labelling when Natasha’s Law comes into force next year.
In a study of UK teachers carried out in this new academic year, almost a third reported an increase in child hunger compared to this time last year.
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.
A study by food chemists and biologists has set out to find out how changing environmental conditions and other factors has caused a rise in wheat and gluten sensitivities/allergies.