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The catering industry is responding to an increased focus on health, wellbeing and sustainability. The challenge: to provide wholesome food that meets crucial corporate social responsibility targets, while answering consumer demand for nutrition. Ryan Holmes considers whether seasonal supply chains and plant-based diets hold the answer.
In this on-demand webinar, Biospringer experts will explore the current and emerging market trends and explain how yeast protein can help develop great savoury or sweet plant-based foods.
As attitudes to food waste change, is it time to give one unsung hero its time in the spotlight? The UK and Ireland Mushroom Producers believe its versatility has led many across the UK to add it to their shopping trolleys during the pandemic.
Approved Food argues that headlines over Tesco's food safety breach could contribute to consumer confusion over best before and use by and result in perfectly good food going to waste.
A report by Too Good To Go claims health and safety guidelines, as well as seasonal demand are two of the biggest reasons for throwing away goods in the bakery sector.
7 April 2021 | By
Scientists in the US think they may have found a use for the leftover grain produced as a result of brewing beer, which involves both shrimp farms and a newly discovered bacteria from Yellowstone.
Food waste has to be a priority for governments, businesses, and citizens alike if the ambitious Sustainable Development Goals are to be achieved according to the UN.