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Edible QR code could eliminate counterfeit whiskey
Taking a shot at fake whiskey, a team of researchers have developed an edible tag featuring a scannable code which could help to identify and deter fraudulent whiskey in the future.
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Technology & Innovation
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Cargill and partners launch LATAM innovation hub in Brazil
The new innovation hub will give the chance for manufacturers to use the very latest technology to develop sustainable solutions for a world which will be more and more in need for them in the future.
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3-D printed cultured seafood agreement signed
A 3-D printed food manufacturer has signed an agreement with a Singapore cultured meat firm to develop cultured seafood in the city-state.
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Africa’s first cultivated chicken
Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
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Making green chile roasting…greener
A researcher at a laboratory in New Mexico thinks he may have found a way to roast one of the most important foods in the state’s cuisine without emitting carbon dioxide.
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Amazon Prime and GrubHub announce US partnership
Amazon Prime has taken its first step into the world of food home delivery as it teams up with one of the biggest players in the US market.
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Three UK food and drink innovators to watch
Following a tech talk which focused on sustainable food and beverage production, Bethan Grylls highlights three UK-based businesses to keep an eye on.
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Coping with labour shortages for mushroom picking
Harvesting has become the biggest problem facing the mushroom industry. In this third article of a series that chronicles the unique challenges of the mushroom growing industry, Daniel Dajewski from Agro-Projects tells us why.
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Advanced GC-MS technology for the ultra-trace quantitation of pesticides in baby foods
With the EU enforcing more stringent maximum residue levels (MRLs) of pesticides in baby food, Guillermo García Gallego and Francisco José Díaz-Galiano from the University of Almeria, Spain explore how triple quadrupole gas chromatography-mass spectrometry (GC-MS) can help adhere to strict regulatory guidelines.
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Sustainability: Even small changes can make big differences
Working from farm to fork to increase sustainability, reliability and safety. Brith Isaksson of ABB discusses why manufacturers should embrace technology.
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Smokey the steer: The surprising role of cattle in community fire safety
Amie Peck, Stakeholder Engagement Manager at the Canadian Cattlemen’s Association, explains how targeted grazing can help reduce the risk of wildfires, which devastated 8,700 square kilometres of British Columbian land in 2021.
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£10 million investment will help UK grow fruit out of season
Clock House Farm has announced a huge renewable energy project, which it claims is the biggest known river source heat pump system in the UK, and will aid more sustainable out-of-season fruit growing.
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Why don’t consumers trust gene edited foods?
A new study from Iowa State University has attempted to delve into the reasons consumers don’t trust gene-edited products as the technology moves ever further into the mainstream.
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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 willpower. Denis Burdakov explains more.
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Wiltshire Farm Foods suffers devastating cyber-attack
Wiltshire Farm Foods has apologised for the disruption caused by the cyber-attack, and has vowed to get services up and running as soon as possible.
