Scientists at the University of Exeter reveal how bacteria that causes stomach upsets can beat the environment, with potential consequences for seafood testing methods.
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Support for families using the free school meals voucher scheme has emerged from UK supermarkets and charities as the debate looks set to continue.
After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.
A juice manufacturer in Washington state has been told to stop distributing by a US court after the FDA says it found arsenic in some products.
Scientists from Yale University in the US believe that overuse of hygiene products and antibiotics could be the cause of an increase in food allergies in the western world over the past 30 years.
Learn how FT-NIR can be utilized for analyzing quality and authenticity of edible oils & fats in the lab as well as online and how the French oil company Lesieur implemented this technology in their daily routine.
New research from Ohio State University claims that saccharin does not cause diabetes, allaying fears that the sweetener may be doing more harm than good.
Food parcels have been issued in certain areas instead of the vouchers, with some taking to Twitter to express outrage over the amount of food provided.
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
François Bourdichon explains the limits of finished product testing when it comes to ensuring safe production and how we could enhance the current methods set out.
The BMJ has weighed-in on self-regulation of the food industry, which it claims is failing to deliver on targets to make food more nutritious.
The BMPA says that unless vaccines are distributed among the UK’s food workers, the country’s supermarkets could soon see shortages.
The study is believed to be the first multi-continent research undertaken on the impact of COVID-19 on eating habits.
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.