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.
