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At IAFP 2025, AI was no longer a future concept. Speakers from Ecolab, Creme Global, Chick-fil-A and the FDA shared real-world examples of AI driving improvements in compliance, data integration and risk mitigation across the food supply chain.
Scotch Whisky becomes the first international product awarded Geographical Indication status in Argentina.
Mexican scientists develop sustainable insect-based bread to address global protein demand and combat food insecurity by improving nutritional intake without altering daily diets.
Nestlé expands its air fryer food range across the Americas, launching new meals and seasonings to meet rising consumer demand for convenient cooking.
The EU’s new deforestation risk benchmarking system has arrived early – but environmental advocates warn it falls short of protecting forests.
Despite decades of innovation in science and technology, food safety outcomes remain stagnant. Dr. Darin Detwiler calls for a shift not in tools, but in belief—the kind of belief that breaks barriers and redefines what’s possible.
A new study reveals ultra-processed foods contribute to 13.8 percent of premature deaths in the UK, highlighting urgent health risks.
Join Professor Chris Elliott and expert panellists on 17 September as they discuss how AI, innovation, and collaboration are shaping the future of food safety and transparency.
Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
The nutraceutical corn developed by scientists at the FEMSA Biotechnology Center at Tecnológico de Monterrey promises enhanced nutrition and disease prevention, offering a sustainable solution to global food challenges.
In light of the recent E. coli outbreak linked to McDonald's, food safety expert Dr. Darin Detwiler discusses the implications for global supply chains, consumer trust, and necessary changes in food safety practices.
How Colombian sustainable brand Luker Chocolate is extending its reach to help protect the country’s Tropical Dry Forest, one of the most endangered forest ecosystems.
