Fraud in herbs and spices hasn’t vanished
Despite the oregano industry recovering well from a period of extreme adulteration, Professor Chris Elliott reveals why the herbs sector isn’t quite out of the woods yet.
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Despite the oregano industry recovering well from a period of extreme adulteration, Professor Chris Elliott reveals why the herbs sector isn’t quite out of the woods yet.
NFCU calls on public to inform police if they spot sweets for sale laced with THC in UK.
New research is shining a spotlight on the many nutritional attributes of cereals such as maize and wheat, with calls that they deserve greater consideration in supporting a healthy diet.
IRI analysis shows that £3 billion is at risk if Government ban on promotions of food and drink products high in sugar, salt and fat proceeds.
Food products have only seen a three percent reduction in sugar levels, according to a report from Public Health England (PHE).
With the European Parliament’s failure to decide on the legality of vegan ‘sausages’ or ‘burgers’, the European livestock sector is launching the campaign, ceci n’est pas un steak.
Human milk oligosaccharides are the third most abundant component of human milk after lactose and lipids, reaching between 5 and 20 g/L in mature human milk.
With a year to go until the introduction of a new allergen labelling law, the FSA’s Director of Policy Rebecca Sudworth explains its importance for consumers and how businesses can prepare.
In a move toward enhancing the eating experience of plant-based ‘meat’ products, a Swiss perfume and taste company has announced its creation of the first AI-produced flavour.
Scientists in Germany have identified that rapeseed has the potential to replace soy as the best plant-based source of protein for humans.
FSA has released a guide to enable food businesses to identify precisely which products will require new labelling when Natasha’s Law comes into force next year.
When questioned about the attributes of vegan food products, consumers in a recent survey revealed considerable ignorance and confusion, highlighting the need for consumer eduction to make informed food choices.
References for article (Issue 5 2020) in which Erich Leitner and Bernhard Ringer explain importance of sulphur compounds in roasted coffee.
Researchers in Spain are applying a rapid non-invasive technique for assessing the quality of fresh spinach ‘in the field’ saving both time and money.
A new report in the United States highlights definite progress towards a collaborative national goal to reduce the number of calories and sugar Americans consume from beverages.