An EIT Food report has put farmers at the top of the tree when it comes to trust in food producers, while government agencies were deemed less reliable by consumers.
List view / Grid view
University of Reading
Filter the results
A team of researchers are taking a fresh look at the way health claims are worded. New Food's Joshua Minchin reports.
Research identifies discomfort from Brits over US food production methods, such as chlorine-washed chicken, and shows favour for EU systems despite Brexit stance.
Researchers at the University of Reading, the University of California, Davis and Mars, Incorporated, have reportedly identified and validated the first biomarkers for flavanol and procyanidin intake at scale.
8 February 2017 | By New Food
Campden BRI has recruited a new head of regulatory affairs to support the ongoing expansion of its labelling and regulatory support service...
2 January 2014 | By K. Niranjan, University of Reading
Bubbles are always perceived to represent the best in food and drink. Their presence and characteristics have dominated our perception of the quality of traditional products such as bread, champagne, ice creams and let’s not forget the good olde beers! In recent years, there has been a constant flow of…
11 August 2006 | By Richard Frazier, Lecturer, School of Food Biosciences, University of Reading and Rebecca Green, Lecturer, School of Pharmacy, University of Reading
Evidence has been reported that dietary consumption of plants and plant products that are rich in tannins, such as cocoa, wine, tea and berries, can be related to protective effects against cardiovascular disease and certain forms of cancer. These protective effects are assumed to stem from the antioxidant activity of…