Aldi - Britain's fifth biggest grocery retailer by market share - opens its first checkout-free store in Greenwich, South East London.
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Yum China Holdings Inc. announced that its KFC brand is adding more traditional local dishes to its expanding menu.
Several countries, including China, have halted imports of Canadian beef as a result of the detection of atypical BSE on a Canadian farm.
Scientists have identified a gene that has helped deadly E.coli bacteria evade antibiotics. The new discovery has forced scientists to rethink treatments currently used to fight the pathogen.
The FDA hopes the new standards will strengthen the integrity of the US' egg supply chain, which is worth billions of dollars to the US food industry each year.
14 January 2022 | By
From a rat infestation to pieces of metal found in food, here’s a roundup of some of the most important food recalls around the globe.
The New Food editorial team deliver your bitesize update of all the latest news from the food and beverage industry.
The research team behind the study has suggested that there might be a link in humans, but further investigation is needed before any concrete link can be made.
Though there is a suggestion that large industrial farms can harm biodiversity, there are solutions farmers can put in place to mitigate this and promote wildlife growth in agricultural settings.
With partakers of Dry January on the rise, research suggests that UK drinkers are moderating their alcohol intake all year round.
One of the largest supermarkets in the UK, Morrisons, has announced the removal of use by dates on milk bottles in a move to stop millions of pints being wasted.
The city of Xi’an in China is experiencing severe food shortages as the country goes into a strict partial lockdown following COVID-19 outbreaks.
A new study has suggested that replacing margarine and other fats with olive oil could reduce the risk of cardiovascular disease, though other scientists say more research is needed to prove this.
The Arla Foods survey suggests that consumers are not as aware of nutrition when it comes to choosing diets, but encouragingly consumers are willing to learn more.
Using cellular agriculture to produce egg white protein could hold the key to reducing the environmental impact of an ingredient which is crucial to the food industry.