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The measurable impact of AI on food safety
Go beyond the hype of AI in food safety. This deep dive reveals where the real, immediate ROI lies: in automating compliance and unlocking the power of your existing data.
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Plant based
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Plant-based U-turn: Daniel Humm to reintroduce meat at New Yorks Eleven Madison Park
Chef Daniel Humm makes a major U-turn at Eleven Madison Park, reintroducing meat to the formerly all-vegan menu. Discover what this means for the future of the plant-based food industry.
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FSA and BBSRC inject £650k into research network to tackle future food safety risks
The partnership with BBSRC and the Quadram Institute will focus on emerging threats like novel proteins, climate change and evolving production methods.
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From the floor of IAFP 2025: AI moves beyond hype to deliver concrete food safety solutions
At IAFP 2025, AI was no longer a future concept. Speakers from Ecolab, Creme Global, Chick-fil-A and the FDA shared real-world examples of AI driving improvements in compliance, data integration and risk mitigation across the food supply chain.
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Consumer disgust will block edible insects as viable meat alternative, researchers warn
New research warns that cultural and psychological disgust will keep edible insects off Western plates as a meat alternative, despite sustainability benefits.
news
Novonesis launches Vertera Velvet to transform plant-based drinks
The new ingredient promises long-lasting foam, improved texture and superior coffee stability for plant-based drinks, targeting rising consumer expectations.
article
Portion control is the answer to the food industry’s energy challenge
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.
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Allergen management in the food industry: key insights at the Allergy Companions conference
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.
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BlueNalu expands partnership with Birds Eye owners for UK cultivated seafood launch
BlueNalu strengthens partnership with Birds Eye owners Nomad Foods to bring sustainable, premium cell-cultivated seafood to UK market.
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Meatable marks Earth Day with bold push for food sustainability
Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
webinar
Navigating the future of food safety and transparency
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.
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Iceland Foods earns Vegetarian Society certification for new plant-based burgers
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.
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The impact of Trump’s tariffs and recent FDA cuts on food safety and security: experts react
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…
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UK Food Standards Agency awarded £1.4m to support new innovation hub focusing on precision fermentation
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.
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Scientists create animal-friendly foie gras that mimics the real thing
Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
