News
News
Colour-changing starch sensor detects moisture in food packaging
Scientists at the University of São Paulo have created a biodegradable, starch-based sensor that shifts from blue to pink when moisture enters food packaging.
Tesco anchors £20m Bramble Fund to drive UK food innovation
Tesco has anchored a new £20 million specialist fund, called Bramble Fund I, forming a joint innovation board to identify, test and scale food system technologies across the retailer’s supply chain.
Magnetic nanoparticles offer new route to PFAS-free water
Researchers have engineered magnetic iron oxide nanoparticles with specially modified surfaces that can bind and extract PFAS compounds and fluorine-containing microplastics from contaminated water sources.
Mushroom fermentation transforms okara into protein-rich ingredient
Scientists at NTU Singapore have used oyster mushroom mycelium to ferment okara, boosting its protein content and transforming its flavour profile from sour to savoury.
Join now
Unlock exclusive industry insights
- Bookmark articles and resources to access anytime
- Enjoy free access to industry leading resources, webinars and insights
- Stay informed with in-depth coverage of food safety, quality, innovation and regulatory change from across the global food and beverage industry
- Receive updates and recommendations tailored to your professional interests
Opinion and interviews
- Previous
- Next
More news
PET industry launches shared platform for food contact safety data
PETCORE EUROPE has launched GeNi, a centralised interlaboratory data platform developed with KÖR, to address fragmented testing practices and strengthen food safety knowledge across the PET packaging value chain.
Salmonella outbreaks linked to imported eggs remain under investigation
Three clusters of Salmonella Enteritidis infections in England have resulted in nearly 600 confirmed cases and two deaths, with public health authorities continuing to investigate links to imported eggs.
Lidl launches hybrid high-protein meat range with pea protein
Lidl is rolling out a new high-protein hybrid meat range that blends British meat with pea protein, claiming at least 20 percent more protein than traditional alternatives.
UMass Amherst launches $120m future of food initiative
The University of Massachusetts Amherst has launched a $120 million initiative to address food system challenges, including a new Food Innovation Hub and research centre.
New school food standards ban deep frying in England from September 2027
England’s new school food standards will restrict fried food, processed meat and desserts, while introducing breakfast nutrition requirements from 2027.
Dutch coalition demands €65m fund to boost plant-based food
A 60-strong coalition is urging the Dutch government to establish a €65 million annual Plant-Based Acceleration Fund and national action plan, modelled on Denmark’s plant-based food strategy.
Healthy checkout rules reduce soda and small-pack candy sales, study finds
A landmark Lancet Public Health study links Berkeley’s healthy checkout ordinance to lower soda and small-packaged candy sales, highlighting the need for stronger enforcement.
Manitoba and EIT Food sign five-year agrifood innovation framework
Manitoba and EIT Food have signed a five-year collaboration framework to strengthen Canadian-European agrifood research, innovation, market access, sustainable growth and cross-border collaboration.
European trials find non-nutritive sweeteners do not undermine weight loss
A review of three major European trials found that replacing sugar with non-nutritive sweeteners did not hinder weight loss, metabolic health or increase sweet cravings.
Cocoa traceability pilot links physical authentication to digital passport ahead of EUDR
Most EU-bound cocoa still travels on self-declared paperwork. Three firms are testing a verifiable fix before EUDR lands.
AI identifies 800 plant proteins for sustainable food emulsifiers
Scientists at the University of Leeds have developed an AI-driven process capable of rapidly identifying plant proteins with emulsifying properties, potentially replacing synthetic and animal-derived alternatives in food.
Nestlé agrees $1bn sale of mainstream vitamins business to Yellow Wood Partners
Nestlé has agreed to sell its mainstream vitamins, minerals and supplements business to private equity firm Yellow Wood Partners for $1 billion, sharpening its focus on premium, science-led nutrition.
Mondelēz, PepsiCo and pladis join digital watermark trial for flexible food packaging recycling
The food giants join a trial testing digital watermarks to improve sorting and support food-grade flexible packaging recycling.
New grouping approach targets hazardous chemicals in food packaging
A peer-reviewed study found 87 percent of more than 15,000 food contact chemicals lack sufficient safety data, highlighting the need for more targeted risk assessment.
M&S deploys AI welfare monitoring across entire dairy supply chain
Marks & Spencer is rolling out AI-powered welfare monitoring across its 46-farm dairy supply chain, generating real-time health profiles for every cow.
Dubai Municipality automated oil and fat testing cuts analysis to two minutes
Dubai Municipality has introduced automated oil and fat testing, raising daily capacity tenfold while cutting analysis time to two minutes.
UK dairy industry sets bold new sustainability targets
The UK dairy processing sector has launched a new suite of sustainability targets covering climate, energy, water and packaging, building on significant progress made since the Dairy Roadmap was established in 2008.
Specright expands AI offering for food manufacturers with four new platform advances
Specright has launched four platform advances targeting faster formulation, stronger specification control and smarter packaging decisions.
Electron beam technology shows promise for safer poultry processing
A new study in Poultry Science explores whether electron beam irradiation could reduce pathogens such as Salmonella and Campylobacter in poultry without compromising meat quality or consumer appeal.
Costa cappuccino contains nearly four times as much caffeine as Starbucks, Which? finds
Which? finds major caffeine differences across Costa, Pret, Starbucks and other chains, complicating efforts by consumers to monitor their intake.
Scientists turn plastic waste into ingredients for protein-rich cookies
Researchers at Southern Illinois University have programmed yeasts to convert PET plastic and agricultural waste into protein-rich cookies, in a breakthrough with potential applications from disaster relief to deep-space missions.
Salmonella outbreak linked to imported eggs leaves one dead and hundreds ill
A nationwide Salmonella Enteritidis outbreak has infected 207 people and killed one, as investigators examine the potential role of imported eggs in the nationwide outbreak.
Tufts University launches innovation hub to scale emerging food technologies
Tufts University has launched a food innovation hub giving companies shared facilities to develop, test and scale emerging food technologies.
Farmers welcome £65m drought package but say urgent support still needed
NFU welcomes drought resilience measures but warns immediate financial pressures could undermine farmers’ ability to maintain production next year.
Food fraud costs UK economy up to £2 billion annually, study finds
University of Portsmouth researchers estimate food fraud costs the UK economy up to £2 billion annually, displacing sales of genuine goods.