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Neolithic farmers provide important lesson for today’s sector
Archaeologists have discovered a site in southern France that could provide a very important lesson for farmers of today when it comes to battling pests.
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Research & development
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Taking control of our brain through diet
Scientists are diving deep into the cells of our brains to discover what keeps us awake at night and how what we eat could be controlling our will power. Denis Burdakov explains more.
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Chewing gum that kicks sweet cravings now being developed for children
Sweet Victory is developing a chewing gum that it says will stop you craving a sweet hit by blocking sugar receptors on the tongue.
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Meat – sustainability, nutrition and trade deals
In this edition of our Meat In-depth Focus, we hear from some of the meat sector's most influential voices on evolving trade regulation, the role of feed in the road to Net Zero, and how we might balance nutrition and sustainability.
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Texas distilleries generate $2 billion in revenue
The study demonstrates the significant revenue distilleries in the Lone Star State generated in both sales and tax paid, and has prompted calls from researchers to drop restrictions that “don’t make sense”.
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Food Safety – pesticide MRLs, hygiene, Salmonella and food integrity…
The best tools for adhering to MRLs of pesticides in baby food, why a thorough understanding of the biology behind hygiene and sanitation is necessary at school, plus more in this issue's Food Safety In-depth Focus.
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Nordic diet could lead to healthier-eating babies, claims research
Research from Sweden and the US has suggested that feeding babies a lower-protein Nordic style diet could increase fruit and vegetable consumption.
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Food miles have much worse impact on climate than first feared
The impact of food transportation on the climate is a lot worse than was previously anticipated, with researchers urging consumers to buy and eat local.
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Researcher teams up with Michelin star chef to create seafood alternative
Science and fine dining come together as a Danish researcher seeks to create a seafood alternative from fungi – and it might even end up on a Michelin-star menu.
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Three big trends in food and drink
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
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May and June peak months for Campylobacter infection
Research also suggests that chlorination, which is common in the US, does not have any significant impact on the safety of chicken and the prevalence of Campylobacter.
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Crack research team will try to solve one of humankind’s biggest problems
The research team will use the diversity of the selected case studies to attempt to solve one of humankind’s greatest challenges – how are we going to feed more people?
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Article: Using data to solve the food operations dilemma
In the face of coronavirus disruption and changing consumer attitudes, food operations managers face many new challenges.
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Researchers uncover science behind old cooking trick
Why does dipping chopsticks in oil tell cooks the temperature of oil in a pan? A team of international researcher set out on a mission to find out.
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Genetics could decide what foods we choose, claims new research
The study’s authors suggest that the findings could be used to better tailor personalised dietary advice, as genetics could well play a part in which foods we prefer.
