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As we eagerly wait for the end of lockdowns, Professor Chris Elliott urges the food sector to be wary of some devious companies taking advantage.
Seafood firms affected by the increased Brexit bureaucracy expressed their frustration at the government for what they see as a lack of support over border delays.
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
With demand for probiotic and prebiotics apparently still rising, new freeze-drying technology could provide the key to more efficient and sustainable production.
The shelf life of a product is defined as the practical time that it remains desirable to consumers.
Scientists behind the research claim the electronic nose can detect the freshness of meat with 98.5 percent accuracy. It's possible the technology could be incorporated into a smartphone app that would help detect 'gone off' meat at home.
David Nickell looks at the issues of food loss and waste and how - as an industry - we can help address what appears to be an impossible challenge.