Arla Foods Ingredients open new innovation centre in Denmark
The ingredients arm of food manufacturing giant, Arla Foods, says the new innovation centre will enable it to “bridge the gap” between research and manufacturing sustainable food.
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Get used to rising food prices – global supply chains feeling the pinch
Food prices around the world are on the up as a variety of factors come together to increase pressure on the food and beverage supply chain – is this something that consumers are simply going to have to get used to?
How did African farmers cope with COVID-19?
The way in which African farmers dealt with the pandemic has been highlighted by new research, which has revealed the role that apps such as WhatsApp played in the recovery effort.
60-second news – this week’s headlines delivered to you in one minute
This week's rapid roundup of food and beverage news includes changes to breakfast cereal and a world famous recruit for the UN.
Recall roundup: Listeria, botulinum and foreign objects
This week's recall roundup features concerns over Listeria monocytogenes and Clostridium botulinum, alongside undeclared allergen recalls.
The Weeknd teams up with UN World Food Programme
The Weeknd is more famous for chart-topping hits, but he is also a passionate supporter of the UN’s World Food Programme and has donated to the organisation’s relief efforts in Ethiopia recently.
Daily meat consumption falls in the UK, new research reveals
The decrease is not moving quick enough to keep up with targets set by the National Food Strategy however, which has recommended meat consumption fall by 30 percent in the next decade.
Spanish chorizo sector makes sustainability investments
The chorizo sector in Spain is making fresh efforts to modernise its production processes on the back of the COVID-19 crisis, with several large manufacturers committing to sustainability initiatives.
59 million teaspoons of sugar to be removed from Nestlé breakfast cereals
The ‘salami slice’ approach adopted by manufacturer CPUK has meant the move to lower sugar content has been gradual and has been accompanied by an increase in fibre content too.
Shining a light on California’s “hunger crisis”
Several non-profit organisations have come together to ensure that the issue of food insecurity in California remains front of mind for Californians and their policy-makers.
New research reveals scale of Vibrio contamination in UK prawns
An important study of UK prawns has revealed that nearly half of those surveyed were contaminated with Vibrio, with shell-on prawns more likely to be affected than peeled prawns.
HempFlax announces €3 million investment in Dutch headquarters
The multi-million euro investment has been dubbed ‘HempFlax 3.0’, and will see the manufacturer install technology such as solar panels and hydrogen vehicles to make its processes more sustainable.
One in three will still use polluting cooking fuels in 2030
Though progress has been made in terms of reducing the environmental impact of cooking fuels, the researchers suggest this progress is stalling.
On-trade drinks sales down £18.3 billion
Fentimans’ report does suggest that consumers are returning to pubs, bars and restaurants in numbers – with some planning to frequent them more often than before the pandemic.
Healthy diet, happy mind
New research has revealed a clear association between a healthy diet and good mental wellbeing in an extensive study among UK school children.
