The US soybean industry is launching a campaign to encourage cultivation practices that are best for the planet through a new sustainability mark for soy products.
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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.
Mealworms have been approved for human consumption by the EFSA, which could help insect-based foods flourish within the EU.
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.
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
With demand for probiotic and prebiotics apparently still rising, new freeze-drying technology could provide the key to more efficient and sustainable production.
Scientists believe they have found an accurate way to measure a compound in beer that could be the key to understanding its often fruity flavour profile.