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New food solutions for cancer patients: a consumer-centred approach
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
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Dairy
news
Call to arms for American artisan cheesemakers
Artisanal cheesemaking is an emerging industry in the US, peeking through the stronghold of the traditional mass-produced cheese for which it’s known.1 However, recent research reveals that this small-scale dairy community is in need of support if it’s to thrive in the future.
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The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
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What’s the difference between milk allergy and lactose intolerance?
Most allergen data is recorded via self-reporting, which is often inaccurate as many people confuse intolerances with allergies.
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The Brexit issues leaving a bitter taste
Bridge Cheese founder Michael Harte shares his experiences of importing and exporting goods under the new EU trade agreement and looks at how the industry is having to adapt to the changing rules and regulations.
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The importance of research to support food hypersensitive consumers
In the latest FSA Takeaway, two experts discuss some key findings of the Food Allergy and Intolerance Research Programme, how good quality research informs the FSA’s work, and where its next study will lead.
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Poo-powered biofuel – Arla’s innovative sustainability efforts
Arla’s Graham Wilkinson explains how the dairy cooperative has progressed towards its ambitious sustainability targets during the most challenging of periods.
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Buttergate was years in the making
Sylvain Charlebois looks at the deep-rooted underlying issues of buttergate and why the sector will come out stronger following an investigation.
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Managing stress through nutrition
Rachel Marshall of Fonterra explains the connection between food and mood, as she examines the current state of consumer mindsets and the shift towards holistic health.
whitepaper
Application Note: Comparing Hyperspectral Imaging and Near IR Spectroscopy for detection of Salmonella and other bacteria in milk, juice and poultry
Milk is rich in its ingredients and contains fat, protein minerals, vitamins, carbohydrates and tens of thousands of other ingredients.
news
Could trade deals scupper progress made in farm antibiotics?
Antibiotic usage on UK farms has been falling steadily, but the Alliance to Save Our Antibiotics fears this could be undone by future trade deals with countries that do not have such stringent regulation.
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Oat drink gets on Britain’s milk floats
Oato says its oat drink will be delivered before 7am around the UK in reusable glass bottles to prevent excess waste.
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New targets set to reduce antibiotics usage in UK farms
With farms responding well to previously set targets, RUMA chair Cat McLaughlin says now is the right time to 'reset'.
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Trade and Agriculture Commission is here to stay
Industry welcomes Government’s move to place the Trade and Agriculture Commission on full statutory footing which will provide the agricultural sector a permanent voice, but FDF says it’s important other industry players are not forgotten.
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Agriculture Bill could increase antibiotics in UK food supply
The organisation Alliance to Save Our Antibiotics has expressed concern about the Parliamentary refusal to agree to the Agriculture Bill amendments earlier this month, believing that it spells disaster for the future of British food standards.
