news
Study links fruit and veg supply issues to raised blood pressure
Researchers have claimed that lower income countries that have a reduced availability of fruit and vegetables are at risk of higher levels of raised blood pressure.
List view / Grid view
University of Cambridge
news
Carbon emissions from fertilisers could reduce by 80 percent by 2050
Researchers from the University of Cambridge have said carbon emissions from fertilisers could be reduced to one-fifth of the current levels by 2050.
news
UK soft drink taxes linked with decreased obesity in girls
A study has found there to be an eight percent reduction in obesity in girls coinciding with 2018 soft drinks industry levy.
article
Mars and the Lindau Nobel Laureate Meetings
Nici Bush of Mars offers some insight into what happens at the Nobel Lindau meetings and what they mean for the food and beverage industry.
news
Forget RoboCop, it’s all about robot chef
How do you like your eggs in the morning? An intelligent machine may have the answer as researchers from the University of Cambridge have trained a robot chef to taste and cook an omelette.
news
Britvic and Xampla form packaging partnership
Soft drinks business Britvic is joining forces with University of Cambridge-backed technology company, Xampla, in a partnership to create sustainable packaging which retains vitamin D more effectively.
news
Researchers create plastic alternative from “vegan spider silk”
The Cambridge University team’s research is usually based around Alzheimer’s Disease, yet they have inadvertently managed to develop a possible substitute for single-use plastic.
news
Do kelp and maggots offer a solution to global malnutrition?
14 May 2021 | By
Novel foods have to be a part of the solution if the world is to solve the problem of malnutrition – that’s according to researchers from the University of Cambridge.
news
The making of a superfood? The key relationship at the heart of kefir
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.
article
Fuelling the future of the UK flavour industry
The UK Flavour Association explains the dynamic roles available in the flavour sector, how companies can attract new talent and the future of the flavour sector.
news
Supercharged shellfish could be the answer to vitamin deficiency
Cambridge scientists, working with seafood manufacturers, have developed a microencapsulation technology to supercharge shellfish and optimise nutrient content for human consumption.
news
Is cutting out beef imperative to reducing the UK’s gas emissions?
Should the UK be cutting its beef consumption to reduce gas emissions and tackle climate change? No, says the NFU.
news
‘Sustainable palm oil choices should be easier for consumers’ says University of Cambridge study
A Cambridge study has stated that consumers need to have easier choices when it come to palm oil, and that the use and publicity of ecolabels could help...
news
Cambridge researchers develop new robotic lettuce leaf-peeling system
University announces the development of a system designed to handle fragile lettuces.
news
Sweet snack tax might have been a better choice for UK health
The so-called sugar tax took effect at the beginning of April, raising the price of sugary drinks and forcing some manufacturers to reformulate in order to bring their products below the threshold. But was it the best decision for the British Government and the health of the population?
