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Animal growth, meat quality, shelf life, and eating quality were investigated and analysed in broiler chickens fed insect and microalgae feeds as part of a University of Göttingen study.
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
USDA has announced that America's farmers are to benefit from major innovations from scientists and researchers as well as from the recently announced United States-Mexico-Canada Agreement.
A collaboration between Foodprint and the Food Innovation Centre has come up with a new way to turn ‘best before date’ bread into a sweet treat based on the traditional Indian dessert Gulab Jamun.
The reviews were commissioned in response to a recent surge in evidence which suggests that using vitamin D supplements as part of a daily diet could reduce the risk of Acute Respiratory Tract Infections (ARTIs) and COVID-19.
Types of bacteria are circumventing plant defences, causing an increased risk of foodborne illnesses, researchers have warned.
Covid-19 has accelerated the deployment of technology in the global food and drink supply chain. Here, tech expert, Paul Cuatrecasas explains how…
The Hydraulics and Irrigation research team at the University of Cordoba has created a mobile app that accurately controls levels of fertilisers and water on crops.
Researchers discover more about the weed that threatens corn and soybean production, but say we must rethink how we manage waterhemp in the long-term.
A study has revealed that antibiotic use on crops is more widespread than previously thought and claims they have been used against crop problems where they will have no effect.
The white mold fungus Sclerotinia sclerotiorum detoxifies the mustard oil bomb in plants of the cabbage family.
Ningjing Lui of Wageningen University & Research describes the specific composition properties of organic and non-organic milk in a hope to prevent food fraud.
Our latest In-Depth Focus on Ingredients explores natual alternatives and new approaches to successful research collaborations.
Professor Chris Elliott ponders on the future of food and drink supply chains as the world eases back into a sense of a normality.
A team of researchers believe aquaporins (AQPs) hold the answer to bigger crop yields and more resilient farming assets.
