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This week, Chris Elliott looks at the pending trade deal with Australia and warns that the UK’s farming sector might well be the sacrificial lamb, as he fears promises will be broken.
Kerry’s new headquarters in Brisbane will bring end-to-end food innovation under one roof, which the manufacturer hopes will reduce time to market for new products.
Despite growing profits and rising share prices, Japanese seafood companies are less financially healthy than they seem. To avoid suffering the impact of overfishing and maintain growth, they must switch to sustainable strategies, writes François Mosnier, Financial Research Analyst at Planet Tracker.
The new Protein Innovation Centre in Singapore will welcome start-ups and university researchers from across the region to develop plant-based food solutions.
In a new series, New Food takes a look at some of the more well-known myths around food and subject them to scientific rigour. In this instalment, Lindell Bromham examines the link between spicy food and foodborne illnesses.
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
The study also found that the way in which the topic of gene editing is presented to consumers can have an impact on their response.
Respondents from both countries are reducing their carb consumption in a trend seen across five surveyed nations, as low-carb and keto diets gain popularity.
Two people have reportedly fallen ill after being infected with Vibrio parahaemolyticus in New Zealand, with authorities in the country urging consumers to cook mussels thoroughly.
Taking advantage of a natural alarm clock present in plants could help increase crop yields say researchers, in a bid to feed a growing population.
Researchers in Belfast teamed up with the Mars Global Food Safety Center and Agilent Technologies to help farmers and producers, particularly in the developing world, more easily identify fraud.
Scientists at the University of Tokyo say they have developed cultured beef that mimics the mouthfeel of steak, with a significantly lower risk of microbiological contamination.
Arun Chauhan and Esther Phillips outline the dangers cybercrime poses to the food industry and ask whether businesses are truly prepared for a criminal attack.
Dr Liangxiu Han discusses how we might harness big data and machine learning/AI to boost global food security in these uncertain times of climate change.
It’s difficult to know who should be next in line for the Covid vaccination. Here, Chris Elliott considers the case for food workers and highlights the ways in which China is managing outbreaks linked to frozen and imported food.
