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Starbucks has announced that it is committing $10M in partnership with Closed Loop Partners, a company that promotes sustainable consumer goods and recycling, to support the NextGen Cup Challenge. This aims to bring a fully recyclable and compostable cup to the market within three years in response to the environmental problems…
The UK's Centre for Process Innovation (CPI) opened its state-of-the-art National Formulation Centre last week, at a launch event featuring leading industrial specialists in the field of formulation science.
On any given day, 20 per cent of Americans account for nearly half of U.S. diet-related greenhouse gas emissions, and high levels of beef consumption are largely responsible, according to a new study from researchers at the University of Michigan and Tulane University.
It's an age-old debate for coffee lovers. Which is better: arabica beans with their sweeter, softer taste, or the bold, deep flavor of robusta beans? A new study by WCS, Princeton University, and the University of Wisconsin-Madison appearing in the journal Scientific Reports has taken the question to unlikely coffee aficionados: birds.
Figures from Public Health England's (PHE's) latest National Diet and Nutrition Survey (NDNS) collected from 2014 to 2016 reveal that the average UK diet still consists of too much sugar and too little fruit, veg and fibre.
The Food Industry Intelligence Network (FIIN) helps to beat food fraud by sharing information more effectively, says its co-chair Helen Sisson in this video interview filmed at New Food’s Food Fraud 2018 conference.
Robust fisheries regulations must be adopted and implemented effectively after leaving the European Union say a coalition of 17 supermarkets, processors and industry groups as the Government prepares new fisheries legislation.
Brexit will mean “a bumpy ride” for food business, which must succeed in global markets and fully engage their staff, said Lord Mark Price, keynote speaker at last Thursday’s conference organised by the public health and safely organisation, NSF.
A new survey by World Action on Salt and Health (WASH), based at Queen Mary University of London, has revealed the levels of salt content in bread.
Brexit could be a lot tougher on the food and drink industry than expected according to a new report on rules of origin.
The US Department of Agriculture (USDA) has awarded grants worth a total of US$2.6 million to support the initial development of 27 agriculture and food production university projects.
Organic, free-range, high animal welfare standards, and no hormones or antibiotics; a recent study shows that an appetite for these farm-level production practices is evident amongst a growing segment of Irish meat eaters.
The penalties for food and drink fraud are “absolutely not sufficient” to match the nature and seriousness of the crime, says Professor Chris Elliott, in this exclusive video interview, filmed at New Food’s Food Fraud Conference in London earlier this month.
Separating vegetarian dishes on a menu can, in fact, reduce the proportion of people who choose a vegetarian option.
Rising food costs and environmental concerns prompt Brits to consider this new food source.
