Winemaking waste gets afterlife preserving foods
The process of making wine wastes around a quarter of the grape, discarding stalks, seeds and skins to landfill. Now researchers have found a way to repurpose that once useless residue.
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WHO supports 16 African nations in the wake of listeriosis outbreak
The World Health Organization (WHO) is providing support to 16 African nations in a bid to ensure preparedness and swift response in the wake of the a listeriosis outbreak that started in South Africa in 2017 but is now threatening other countries on the continent.
Starbucks invests $10million to create new, sustainable cup
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…
CPI’s National Formulation Centre opens for business
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.
Just 20 per cent cause half USA’s food-related greenhouse gas emissions
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.
American study reveals the best coffee for bird diversity
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.
PHA survey: still too much sugar, too little fibre in UK diets
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.
VIDEO: Food Industry Intelligence Network ‘helps beat fraud’
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.
Supermarkets and seafood industry call for action
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 means a ‘bumpy ride’ for business: Lord Price
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.
New survey finds huge variation of salt levels in bread worldwide
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.
Rules of origin could cause ‘hidden’ hard Brexit for food and drink industry
Brexit could be a lot tougher on the food and drink industry than expected according to a new report on rules of origin.
US Government grants agri-food research projects $2.6 million
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.
Irish consumers developing a taste for high-welfare meat
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.
VIDEO: Food fraud penalties ‘absolutely not sufficient’, says Prof Chris Elliott
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.
