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A plant-based revolution

20 November 2018 | By

Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?

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Keeping the bad stuff out

11 September 2018 | By

If you’ve ever wondered just what’s involved in lab-based identification of foreign objects within the supply chain, let Liz Moran enlighten you…