News & Analysis on Food & Beverage Development & Technology
Lidl’s industry-first commitment to publish a Human Rights Impact Assessment and mitigation plan illustrates the shifting attitude towards human rights in supply chains from retailers, investors and consumers, says the charity.
Inflammatory compounds found in cooked meat are linked to a heightened risk of childhood wheeze, according to research published online in the journal Thorax.
Within the next decade, trend forecaster Dr Morgaine Gaye predicts we will have moved beyond the current protein craze, be eating food made from ‘the biggest ingredient of the future’, and variety will play a greater role in all things fruit and veg.
The food industry should do more to meet the nutritional needs of the ageing population, according to new research out from Barclays. This is, after all, a demographic that is only going to grow.
Sweet treats with a reduced sugar, fat and calorie content will be the top drivers of business growth going forward, aligned with the heightened consumer interest in their wellbeing, according to research by Tate & Lyle that includes exclusive commentary...