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Eating bacon cured using nitrates could increase consumers' risk of contracting cancer

Green tea ingredient solves bacon cancer risk

Bacon’s cancer-promoting properties can be avoided by replacing nitrates commonly used in curing it with polyphenols found in green tea, according to a report by Queen’s University Belfast researchers.

Barnes: ‘Current regulatory delivery model is not fit for purpose’

2 Sisters Food Group exposé underlines need for FSA reform

The urgent need to reform the Food Standards Agency’s (FSA’s) regulatory approach was brought into sharp focus by the alleged food hygiene incidents uncovered by the press investigation at the 2 Sisters Food Group West Bromwich chicken cutting plant last...

The Marine Conservation Society has advised consumers to move away from fish such as salmon and cod

MCS urges use of less popular fish species

The Marine Conservation Society (MCS) has urged buyers and consumers to diversify their choice of fish and move away from the UK’s traditional top five of cod, tuna, salmon, haddock and prawns.

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