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While most of Scotland’s food industry remains legitimate, Food Standards Scotland has noted that there are a small minority of individuals ‘willing to cut corners and take advantage of the pandemic’.
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
Unite the Union says working conditions within the meat sector have contributed to an increase in COVID-19 cases, but according to the BMPA, these claims are misleading and, in some cases, false.
This infographic from DuPont explores how manufacturers are looking to meet the growing demand of clean label products without damaging the quality of food.
Foodservice industry expert Kevin Curran discusses how COVID-19 hygiene measures have caused wrapped packaging to quickly become the future of the bakery sector.
The reviews were commissioned in response to a recent surge in evidence which suggests that using vitamin D supplements as part of a daily diet could reduce the risk of Acute Respiratory Tract Infections (ARTIs) and COVID-19.
Types of bacteria are circumventing plant defences, causing an increased risk of foodborne illnesses, researchers have warned.
The Government will establish a Trade and Agriculture Commission to help advise on agricultural trade policy and apply safeguards in UK trade deals.
A new report that examines consumer shopping habits has revealed a lack of trust in food and beverage brands and Government institutions, and also reveals what transparency means to today’s consumers.
NDC Technologies, a leading global provider of intelligent, connected measurement and control solutions, is deemed an “essential business” and plays a vital role in enabling its customers to produce the necessary goods used in the fight against COVID-19.
The International Platform of Insects for Food and Feed (IPIFF) makes its case for entomophagy and the future of the edible insect market.
A British Nutrition Foundation survey explores how COVID-19 has impacted our eating habits and activity levels since UK lockdown commenced.
This technical bulletin provides an overview on how Biocatalysts Ltd has developed enzymes that can be used to add value to plant protein hydrolysates.
What hygiene measures and extra precautions should be taken by food and beverage manufacturers, suppliers and distributors during the COVID-19 outbreak? Bethan Grylls investigates, receiving some vital advice from a hygiene expert.
Our latest In-Depth Focus on Ingredients explores natual alternatives and new approaches to successful research collaborations.
