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New Food’s Grace Galler speaks to Michael Keller, Secretary General of the International Seed Federation, about how the seed industry is navigating various challenges and why he believes the sector is “under-represented”.
Cultured meat milestone hit in US, as FDA declares UPSIDE Foods' lab-grown chicken as safe, edging it closer to commercialisation in the United States.
In his latest Chris' Corner, Professor Chris Elliott compares the buzz around cultured meat to the infamous dot com bubble of the 90s.
With multiple threats looming over our fishing industry, from IUU fishing and climate change, Bethan Grylls interviews Adam Brennan, Thai Union’s Group Director for Sustainability, on what the company is doing to ensure responsibly sourced produce.
Highlighting the importance of food systems transformation in the battle against climate change, Dr Andy Zynga discusses why food innovation is a crucial part of the COP27 agenda.
New green initiatives have been launched by PepsiCo UK which are set to omit 1,200 tonnes of greenhouse gas emissions from its supply chain annually.
With Brazilian consumers keen to have their home coffee as good as their local café, Nescafé Dolce Gusto has launched NEO, its next generation ‘Coffee Shop at Home’ experience with home-compostable pods.
As the demand for protein rich food and drink continues, the British farmer-owned, dairy co-operative, First Milk, has agreed a new whey partnership with Arla Food Ingredients.
Bert Popping and Carmen Diaz-Amigo address the food safety concerns centred around gene editing food, and assess the difference between GE and GMO and the technologies used.
In the face of climate change, the IAEA and FAO have launched seeds into space to intensify their work in developing new resilient crop varieties.
Darren Lau demonstrates that knowledge is power, as he reveals the evolving capabilities of mass spectrometry for ever more precise food analysis.
Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
Food safety and authenticity expert, Michele Suman, discusses the advances made in mass spectrometry analysis over the last few years and highlights its benefits.
UK beverage company obtains funding from WRAP Cymru to produce 100 percent recyclable rPET packaging.
