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Stomach troubling bacteria can lay dormant in seafood, research finds
Scientists at the University of Exeter reveal how bacteria that causes stomach upsets can beat the environment, with potential consequences for seafood testing methods.
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New tools to fight spice fraud
Bia Analytical has dedicated research resources to testing herbs which are most vulnerable to adulteration.
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Unilever trials “nano factory” inside shipping container
Unilever has designed a factory to run within a shipping container, with just an electricity cable and water hose required to produce hundreds of tonnes of product every day.
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Could we be to blame for an increase in food allergies?
Scientists from Yale University in the US believe that overuse of hygiene products and antibiotics could be the cause of an increase in food allergies in the western world over the past 30 years.
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Saccharin does not lead to diabetes, according to new research
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.
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New research ranks foods by nitrogen loss
New research has highlighted meat products as being one of the costliest to produce when it comes to nitrogen loss, which is one of the world’s greatest pollutants.
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Neonicotinoid pesticides: the saviour or the enemy?
In the first Chris’ Corner of 2021, Professor Chris Elliott takes a look at the complexities surrounding Neonicotinoids, and calls on the government to make the UK a world leader in ‘green pesticides’.
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Bacteria breakthrough could lead to disease-resistant rice
A bacterium which makes rice plants more resistant to disease has been discovered in the seeds of a crop in China.
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Technology, collaboration and policy focus – building a greener food system
Senior Vice President of Research and Development for PepsiCo Europe, Sean Westcott, discusses sustainable farming and why a greater level of co-operation is required between invested parties to make real change happen.
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Scientists develop method to test for fruity thiols in beer
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.
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Survey reveals an increase in vegetable intake during pandemic
The study is believed to be the first multi-continent research undertaken on the impact of COVID-19 on eating habits.
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The making of a superfood? The key relationship at the heart of kefir
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.
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Desalination breakthrough could solve world’s water problem
Scientists from the University of Texas and Penn State University think they have found the key to solving the world’s freshwater problem.
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Lab-grown meat officially on the menu
Lab-grown meat has been sold in a restaurant for the first time in Singapore, where it was approved for consumption last month.
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Magnit CEO talks sustainable logistics and recycled carbon dioxide
Magnit CEO Jan Dunning explains why sustainability is not easy in Russia, and reveals the innovative green projects his company is undertaking.