News & Analysis on Food & Beverage Development & Technology
The Ghanaian government is to deliver on its promise plough GH¢39m (£6.1m) into its poultry industry, to help create jobs and stimulate growth in the sector, said Deputy Minister of Food and Agriculture Dr Hanna Louisa Bisiw.
New research data, coupled with a fresh meta-analysis of previous studies, has added to evidence that increasing dietary fibre reduces the risk of developing diabetes.
The Swedish National Food Agency (NFA) has proposed an extension of the products subject to mandatory vitamin D fortification.
Almost three-quarters of chickens tested positive for Campylobacter, according to a year-long study by the UK Food Standards Agency (FSA).
Tate & Lyle has reported a 30% drop in pre-tax profits, as it undergoes a major restructuring project.
Understanding how clostridia bacteria emerge from spores, germinate and go on to produce the toxin responsible for botulism has taken a step forward thanks to scientists from the Institute of Food Research (IFR).
Food companies need to come together and form 'ethical cartels' for successful reformulation, according to three food industry experts.
While swapping out calorific sugars for a zero-calorie sweetener may seem like a common sense public health policy, some recent reports have suggested that the reverse may be true. We take a look at the evidence and arguments for both sides of the story.