News & Analysis on Food & Beverage Development & Technology
The UK’s food and farming system must become sustainable by 2030 if the country is to deliver on its ambition to help tackle the climate crisis, according to a new report out today.
Nestlé has unveiled a new chocolate recipe that replaces refined sugar with cocoa pulp as it begins to explore the possibilities of side-stream utilisation to reduce food waste.
Israeli seed breeding specialist Equinom has developed a non-GMO soy with a protein content higher than other conventional varieties.
Baby foods often contain inappropriately high levels of sugar and are being incorrectly marketed as suitable for infants under the age of six months, according to the WHO Regional Office for Europe (WHO/Europe).
Sugar Reduction or Nature's Sweetspot
Sweetener blends upcycled from crop leftovers are higher in fiber, lower in sugar and calories, and functionally equivalent to conventional sweeteners.
Sugar Reduction or Nature's Sweetspot
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
Guest article
The UK government’s pledge to cut emissions to almost zero by 2025 is expected to drive a growth in anaerobic digestion, and bakery businesses can play an important part. Jason Ward, head of Procurement at Amur, explains how to make the most of food waste.
Japan has formally agreed export certificates to allow imports of Irish sheepmeat.
The Irish Farmers Association (IFA) has called for “urgent changes” to how the €100m beef support scheme is paid out and when.