Plans for a Novel Food, Feed and Nutraceuticals Innovation Centre of Excellence have been ignited by a £4m investment from the Tees Valley Mayor and Combined Authority Cabinet.
An automated core temperature measurement system that boosts food safety is being considered by food firms including a major Irish poultry processor following the signing of a worldwide licensing agreement to market it.
A new flour made from chickpeas could help reduce the risk of type 2 diabetes in people eating white bread, according to researchers at the Quadram Institute.
Oily fish such as mackerel, sardines and salmon are our primary dietary source of the long chain omega 3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
The world has changed a lot over the course of a year. From the way we work to how products reach consumers, every part of the food and drink industry has felt some impact from COVID-19 and subsequent lockdowns enforced to help contain its spread.
Food scientists at Abertay University in Dundee are using state-of-the-art ultrasound technology in a bid to significantly boost the shelf-life and quality of fruit juice and smoothies.
A new study, called Hesper-Health, is examining how drinking orange juice influences blood pressure and the functioning of blood vessels via the citrus polyphenol hesperidin.
New opportunities are emerging at an unprecedented rate to leverage artificial intelligence (AI) and machine learning in order to optimise processes in food production and while the benefits are often very clear, there are legal bear traps for the unwary....
A new platform powered by artificial intelligence (AI) that would allow firms to detect food safety risks has been launched by food safety expert Agroknow.
A novel form of speciality fats production has won start-up Hoxton Farms the food and drink category award at The Royal Society of Chemistry’s Emerging Technologies Competition 2020.
A new consumption threshold for perfluoroalkyls (PFAS) has been set by the European Food Safety Authority (EFSA) in response to the latest scientific evidence and feedback.
Ready meal manufacturer Symington’s has launched its own direct to consumer (DTC) platform in response to increased demand and a shift toward online sopping by consumers.
How the three-year, multinational Pro-Enrich project aims to develop plant-based functional ingredients using food waste and how it ties into Tate & Lyle’s objectives
The British Meat Processors Association (BMPA) claims a move to convince the Food Standards Agency (FSA) to support extending chilled red meat shelf-life beyond ten days could benefit other meats too.
Italian nut and dried fruit firm Besana, which supplies manufacturers and supermarkets including Tesco and Waitrose, will grow its Ipswich packing and distribution site following a merger with Spanish company Importaco.
Tennent’s, the Scottish brewer owned by C&C Group, has invested £2.6m to install a carbon capture facility at Glasgow’s Wellpark Brewery, allowing it to capture more than 4,200 tonnes of carbon dioxide annually.
Welsh Lamb shelf-life has been ‘significantly extended’ on average, boosting long-term competitiveness, Hybu Cig Cymru (HCC) – Meat Promotion Wales has announced.
Food and drink start-ups are being encouraged to apply for a chance to win up to €500k (£429k) and a place on a six-month bespoke accelerator programme.
Food safety and hygiene concerns regarding the use of wearable gadgets (‘wearables’) in production environments are slowly diminishing, clearing the way to realise the potential of such technologies.
A two-year research project that aims to help food and drink manufacturers use protein-rich plant-based ingredients more effectively has been launched by Campden BRI.
Food firms can keep using phages to fight listeria on ready-to-eat foods in the absence of a developed EU legal framework, according to a European Court of Justice Court Order.
Lab-grown meat has moved a step closer to becoming commercially viable after US researchers successfully grew rabbit and cow muscle cells on edible gelatine ‘scaffolds’ to mimic the texture and consistency of natural meat.
A number of food manufacturers have set out new proposals to embrace digital technologies to improve delivery methods for small and medium-sized enterprises (SMEs).
Human health could be at risk from microplastics – small pieces of plastic less than 5mm in length – according to researchers at the University Medical Centre Utrecht.
Food Manufacture's Food Safety Briefing will cover the latest scientific advances on fighting pathogens in the food chain, courtesy of Dr Roy Betts, head of microbiology at Campden BRI, alongside other topics.
Food firms hit by costly recalls have a new weapon in their arsenal to help minimise the damage: a DNA-based service to track pathogens in food samples, launched by Eurofins Genomics Europe.
Food Manufacture's Food Safety Briefing, chaired by chief executive of Campden BRI Steven Walker and sponsored by RSSL, will take place online on 15 October at 3pm.
From using food microstructure in product development to new handheld testing systems developed by Hygiena, we run down some of the latest developments in food safety.
Next-generation artificial intelligence (AI) inspection systems that include the likes of thermal, 3D, and hyperspectral imaging are playing an ever more critical role in helping manufacturers reduce product recalls, a supplier to the industry has claimed.
Training provider iHasco head of business development Alex Wilkins urges the importance of food safety training in food manufacturing businesses, in the wake of cuts by local authorities.
Augmented reality, 3D printing and artificial intelligence (AI) can help deliver a sustainable food system and the food industry needs to react to the challenges they pose, according to Compass boss Dominic Blakemore.