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16 June 2016 | By Ingredion
Transparency, trust and technology are the key themes to emerge in Ingredion’s new report into the future of clean and simple food: "2020: The Future of Simple, Natural and Clean Label Food"...
15 June 2016 | By Victoria White, Digital Content Producer
Scientists have identified a heat-loving bacterium, called Thermus as the cause of pink discolouration defects in cheese...
15 June 2016 | By Victoria White, Digital Content Producer
While the IARC found no conclusive evidence for a carcinogenic effect of coffee, they found very hot beverages probably cause cancer of the oesophagus...
15 June 2016 | By Mandy Parrett, Editorial Assistant
The long established brand, Hovis®, has given customers even more reason to remain loyal to their much-loved loaves by going officially Kosher.
15 June 2016 | By Victoria White, Digital Content Producer
John Holah, Technical Director of Holchem, has become an Honorary Professor of Food Safety at Cardiff Metropolitan University...
15 June 2016 | By Victoria White, Digital Content Producer
The edible coatings contain natural substances with antimicrobial properties that reduce the growth rate of spoilage microorganisms on fish and seafood...
15 June 2016 | By Victoria White, Digital Content Producer
From 2017, DuPont's Grindsted plant will become virtually carbon dioxide neutral when the plant's large coal boiler is retrofitted to burn wood chips...
14 June 2016 | By Victoria White, Digital Content Producer
In response to the demand for protein-rich foods, Arla Foods has added Arla Protein Cottage Cheese to its Arla Protein range...
14 June 2016 | By Victoria White, Digital Content Producer
The microbial mix found in grape juice during the winemaking process may help shape the terroir of a finished wine, report food scientists...
14 June 2016 | By Victoria White, Digital Content Producer
Researchers found demand for sugary cereals fell by 48% if consumers knew a tax was being applied and consumers purchased healthier alternatives...
14 June 2016 | By Victoria White, Digital Content Producer
The goal of Berrypom is to exploit the nutritional and economic value of pomace, which consists of the skins, pulp, seeds, and stems of berries...
13 June 2016 | By Victoria White, Digital Content Producer
A study shows that people who ate 70 grams/day of whole grains, compared with those who ate little whole grains, had a 22% lower risk of total mortality...
13 June 2016 | By Victoria White, Digital Content Producer
Innoscentia was given the award for having developed a digital sensing label that can tell and monitor the actual status of packaged food...
13 June 2016 | By Victoria White, Digital Content Producer
The Global Salmon Initiative (GSI) challenged the food sector to join them in exposing it all when it comes to key sustainability and environmental data...
10 June 2016 | By Victoria White, Digital Content Producer
Introducing peanut-containing foods during infancy as a peanut allergy prevention strategy does not affect growth and nutritional intakes, a study shows...
