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.
