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.
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Cambridge scientists, working with seafood manufacturers, have developed a microencapsulation technology to supercharge shellfish and optimise nutrient content for human consumption.
Should the UK be cutting its beef consumption to reduce gas emissions and tackle climate change? No, says the NFU.
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...
University announces the development of a system designed to handle fragile lettuces.
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?
One of the world's most expensive ingredients has been successfully harvested in the UK, Cambridge University scientists have confirmed.
Scientists have used a modelling system previously used to predict the fallout from a nuclear accident or volcanic eruption to see how a fungal disease might spread.