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New research warns that cultural and psychological disgust will keep edible insects off Western plates as a meat alternative, despite sustainability benefits.
The new ingredient promises long-lasting foam, improved texture and superior coffee stability for plant-based drinks, targeting rising consumer expectations.
The food industry’s move towards more sustainable manufacturing techniques alongside ongoing investment into power-hungry assets is placing increasing strain on the sector’s energy supply. David Bean, Business Development Group Manager at Mitsubishi Electric Automation Systems Division, says the answer lies in developing greater flexibility behind the meter.
Explore key insights on allergen management at the Allergy Companions Conference on 29th May. Learn from industry leaders about the latest trends, challenges, and best practices in allergen safety to improve food services and consumer trust.
BlueNalu strengthens partnership with Birds Eye owners Nomad Foods to bring sustainable, premium cell-cultivated seafood to UK market.
Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
Join Professor Chris Elliott and expert panellists on 17 September as they discuss how AI, innovation, and collaboration are shaping the future of food safety and transparency.
Iceland Foods has earned Vegetarian Society Approved certification for its new range of plant-based products, including the Iceland x TGI Fridays no meat cheeseburgers. The certification ensures that these products meet strict vegetarian and vegan criteria.
Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
