News & Analysis on Food & Beverage Development & Technology
Breakfast cereals and yogurts with packaging that appeals to children have unnecessary amounts of sugars, complains new UK research – with some products containing the equivalent of up to four teaspoons of sugar per serving.
Researchers use DNA analysis to reveal the microbiota in the cheesemaking process.
Start-ups are rethinking how conventional products – such as coffee and chocolate – are made in an effort to reduce environmental and human rights violations in global supply chains. Join pioneers in the cocoa-free chocolate and bean-free coffee sector...
Vertical Future will be the first UK-based company working in the agri-space sector after it received a grant to develop controlled environment agriculture (CEA) technology for future space exploration missions.
A new prospective intervention study concludes that understanding personal glycemic responses to meals and adopting a meal-based approach when planning diets is crucial to improving glycemic control.