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Stomach troubling bacteria can lay dormant in seafood, research finds
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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M&S and Magic Breakfast offer support to free school meals scheme
Support for families using the free school meals voucher scheme has emerged from UK supermarkets and charities as the debate looks set to continue.
article
Tweakd: Bringing elite sports nutrition to your dining table
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.
news
US court intervenes after FDA found arsenic in juice
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.
news
Could we be to blame for an increase in food allergies?
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.
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Need for Speed: Testing Edible Oils & Fats with FT‑NIR Spectroscopy
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.
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Saccharin does not lead to diabetes, according to new research
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.
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Free school meals parcels criticised by Rashford and Starmer
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.
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Have scientists found a replacement for wheat flour in white bread?
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
article
Flawed by design: why finished product testing has its limits
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.
article
Our plastic dilemma
With little knowledge of how COVID-19 transmits, consumers have returned to single-use plastics. Here, Dr Sylvain Charlebois looks at how food protection measures have been affected.
news
Industry self-regulation not the answer to obesity, according to BMJ
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.
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BMPA calls for food factory workers to join COVID-19 jab priority list
The BMPA says that unless vaccines are distributed among the UK’s food workers, the country’s supermarkets could soon see shortages.
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Survey reveals an increase in vegetable intake during pandemic
The study is believed to be the first multi-continent research undertaken on the impact of COVID-19 on eating habits.
news
The making of a superfood? The key relationship at the heart of kefir
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.