The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing type 2 diabetes?
Indonesia-based Mamame says that its tempeh chips are made without soybean and seed oils to overcome allergy concerns and taste issues of the traditional snack, in the hope of catering to consumers worldwide.
French cultivated meat company Vital Meat has submitted a novel foods application in the UK. What makes the UK application different from Singapore and, more importantly, from the EU?
The wellness industry is booming, with health and fitness trends becoming popular amongst consumers and profitable for brands. But do consumers trust the ‘better-for-you’ marketing printed on the products they buy?
Colourful and classy vegetable crisps are often sought after as a ‘better-for-you’ alternative to ordinary crisps. But how accurate is this perception?
The fishing industry has come under increasing criticism for its unsustainable practices. So how is the industry addressing this issue and is it enough?
From Egyptian potatoes to Mexican strawberries, the European food system operates on a whatever you want, whenever you want it, basis. But are consumers turning away from international imports and instead embracing local produce?
Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?
Fava beans are a leading crop used for alternative protein products. They can also be grown in Europe, making for simpler supply chains. But what issues are producers contending with?
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...
Cardiovascular disease, osteoporosis and stroke are just some of the potential health risks associated with consuming too much salt. But could excessive salt consumption also lead to an increased risk of developing stomach cancer?
With food fraud widespread, the geographical origin of hazelnuts must be traced. A new study analysed their isotopic markers to find which ones could link them back to their origin.
This weekend brought the unwelcome news of a confirmed case of BSE, commonly known as mad cow disease, in Ayrshire, Scotland. Here’s what we know so far.
First there was inflation, then there was shrinkflation, next came heatflation, now there’s sogflation. But what is sogflation and how is it impacting the food industry?
Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products.
After a tragic death in India, the sweetener saccharin made the headlines. While it has widespread use in Europe, including the UK and EU, the sweetener is tightly regulated.
Pesticides have gained negative attention in recent years owing to their links to biodiversity loss. But could pesticides also lead to serious illnesses such as cancer?
In Kivu, DRC, conflict and instability has long made coffee farming dangerous and difficult. Nespresso, however, is investing in the region, aiming to revitalise the coffee sector there.
Junk food has been linked to a number of health issues, including obesity, type two diabetes and cardiovascular disease, but could it also cause long-term damage to the brain?
PFAS, widely known as forever chemicals, have been found in foods, including fruits and vegetables, across Europe. But what are they? How did they get into the food chain? And are they harmful?
As climatic conditions shift, key crops must face the challenges imposed by the weather’s new regime. Potatoes, one of our most beloved crops, are also highly sensitive to these changes.
Concerns over the ‘health quality’ of Nestlé bottled water brands Perrier, Vittel, and others, have been raised by France’s food agency, according to a leaked report.
Foodborne bacteria such as listeria can adapt to cleaning methods in ready-to-eat food factories, new research suggests, pointing to a potential explanation for high levels of infections.
The Texas Department of State Health Services (DSHS) confirmed the first cow-to-human transmission of the novel avian influenza virus in Texas. Suspected cases of cow-to-cow transmission also emerge.
High levels of salt in food is becoming an increasing concern for healthcare professionals and consumers as the dangers of a high-salt diet becomes more widely understood. So how is the food industry tackling this issue?
Obstructive sleep apnoea and snoring have been attributed to a multitude of factors, including weight and gender, but could diet also play a significant role?
A ‘vegan’ label does not mean a food is safe to eat for those with allergies to animal products. New research shows the public is dangerously unaware of this distinction.
Human activity has significantly altered the freshwater cycle. But is this change reversible, and if not, what does it mean for the future of food and water supplies?
From infancy through to adolescence, nutrition is essential in ensuring a healthy body and mind for our youngsters. So how can this be achieved and what it the food industry doing to help parents?
Better-for-you NPD is high on the priority list for producers in 2024, driven no doubt by reports of growing concern among consumers that ultra-processed foods (UPFs) are damaging for personal health and the environment.
Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
Fruit and vegetables in Europe are increasingly contaminated with PFAS pesticide residues (per- and polyfluoroalkyl substances), according to a study by the NGO PAN Europe.
Most hard cheeses contain an abundance of salt according to campaign group Action on Salt. But is this too much? And how easy is it for cheese producers to cut down on salt content?
Food systems and supply chains can be confusing for consumers, often leaving them with little understanding of exactly where their food comes from and its environmental impact. Enter the Inclusive Food movement…
Fighting food waste is one of the most impactful ways we can help to prevent climate change. Now researchers at the University of Bath say they’ve found a way of keeping veggies fresh all the way to our fork.
DEFRA is putting onions high on the agenda with a new research project aimed at detecting, managing and preventing onion crop loss to fusarium basal rot. So what’s the plan and what does it mean for farmers?
