List view / Grid view
In a bid to promote transparency in the firm’s supply chain, the major US food company is trialling the capability for consumers to see precisely where the main ingredient in their Triscuit cracker comes from.
Bridget Benelam of the British Nutrition Foundation offers some nutritional advice for Muslims during the holy month of Ramadan, and looks at whether fasting is actually good for your body.
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
Nestlé says it’s reducing the amount of packing used in its cereals in the UK in a bid to achieve zero greenhouse gas emissions by 2050.
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.