The group of European food chain organisations has urged the European Commission to rethink the Farm to Fork strategy so as not to destabilise the continent’s food supply.
List view / Grid view
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.
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?
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.
This week's rapid roundup of food and beverage news includes changes to breakfast cereal and a world famous recruit for the UN.
This week's recall roundup features concerns over Listeria monocytogenes and Clostridium botulinum, alongside undeclared allergen recalls.
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.
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.
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.
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.
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.
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.
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.
Though progress has been made in terms of reducing the environmental impact of cooking fuels, the researchers suggest this progress is stalling.
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.