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Hybrid foods: the best of both worlds
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
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Health & Nutrition
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Can changing food packaging improve product nutrition quality?
Researchers from Illinois State University, North Carolina State University, University of South Carolina, and University of Maryland looked at the influence FOC nutrition labels have on brands.
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The Radiokitchen: understanding chemical reactions during food processing
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
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Children’s purchase power on the increase
Children are thinking carefully about their food and drink choices, swayed by healthy options and the environmental impact of products, and what's more, they have more purchase power than ever.
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Something’s brewing
Work during Covid-19 had been an intense and unpredictable period for the brewing industry. Here, Mecca Ibrahim speaks to several brewers about their experiences – good and bad.
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Plant-based dairy alternatives landscape and its technical challenges
With dynamically changing trends and more and more players entering plant-based dairy alternatives market differentiation is becoming a key.
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Judicial protection for food assistance programmes
As the COVID-19 pandemic continues to spread, Kelly Jackson from the Nationwide Food Law Group explains that federal food assistance programmes are receiving judicial protection from administration cuts.
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Highest ever attendance at Regional Conference for Europe
This year’s Regional Conference for Europe, hosted by Uzbekistan, received its highest ever attendance when it gathered to discuss new and persisting challenges.
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Which on-pack product claims sway consumers the most?
A new report suggests that product claims about nutrition are more effective on breakfast cereal, whereas boasts of great taste fare better on fish pies. The company behind the research insists that manufacturers must be flexible when it comes to on-pack product claims.
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Poultry: higher welfare is a crucial piece of the antibiotics puzzle
Vicky Bond of the Humane League UK calls for the end of intense poultry farming - and factory farming as a whole - in an effort to stop antibiotic resistance.
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Antibiotic claims vs vet drug sales – something’s not adding up
Jackie Bowen highlights an interesting disconnect between the rise of veterinary antibiotic sales and an increase in free-from antibiotics claims on food products; is there a scandal is on the horizon?
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Free-from becomes popular choice in UK
More and more Brits are choosing to consume free-from, with gluten- and wheat-free most popular choice, new research shows.
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Henry Dimbleby calls out UK Government on food voucher scheme
28 October 2020 | By
As Covid pushes more family into poverty, Henry Dimbleby criticises the UK Government on its recent decision around free food schemes and urges it to act now to stop disadvantaged children from going hungry.
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Agriculture Bill could increase antibiotics in UK food supply
The organisation Alliance to Save Our Antibiotics has expressed concern about the Parliamentary refusal to agree to the Agriculture Bill amendments earlier this month, believing that it spells disaster for the future of British food standards.
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Will probiotics replace antibiotics in US chickens?
The use of phytochemicals and probiotics in poultry are being trialled in the US as alternatives to antibiotics to promote healthy animals.
