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Allergens are defined as any substance – often a protein – that induces an allergy. Reactions to allergens can range from minor discomfort, such as a rash or hives, all the way through to anaphylactic shock and death. Dr Mike Jordan, of Premier Analytical Services, explains.
The quality of your sausage has much to do with how it began its fermentation process, a team of Italian researchers has discovered.
In this issue: managing the impact of Brexit, food regulation across cultural and geographic borders, In-Depth Focuses on fresh produce, meat & poultry and confectionery, and much more...
New reductions announced by Kellogg's will mean that between 2017 and 2018 the amount of sugar in Coco Pops will be cut in two, news welcomed by sugar-reduction campaigners.
Previously selected more for its suitability to the malting process than a taste-changing ingredient, barley may be on the cusp of a renaissance.
The march of blockchain conquered new territory this week with the announcement that a brewery has used the technology to make one of its beers and ingredients fully traceable.
Two countries that together produce more than two-thirds of the world's cocoa have agreed to tackle deforestation through a strict framework.
Personal food is being trumpeted as one of the biggest food trends of 2018. And it certainly sounds trendy enough. But what does it really mean? Precipice Design's CEO Julie Jenson Bennett talks us through it.
Scientists are developing a $40 device, small enough to fit on a keychain, that can accurately test for allergens in food.
The cost of importing food is expected to soar by 6 per cent this year, reaching the second highest since records began.
One of the world's most expensive ingredients has been successfully harvested in the UK, Cambridge University scientists have confirmed.
This In-Depth Focus looks at the rise of sugar alternatives and their impact on the market. It also takes a closer look at what gluten-free really means and explores the world of superfoods; are the claims about them valid?
In this issue: an in-depth look at food analysis, consumer expectations about food fraud, the perks of buying local produce, food hygiene's dirty secret, and much more...
A team of researchers has shown zinc oxide nanoparticles do not pose a toxicity risk to crops as feared, but they don't seem to have any special benefits either.
A joint study by the University of Exeter and Quorn has found that the fungi-based protein source is just as rich in the nutrient as milk.
