Rapid adoption of technology will allow supermarkets to reduce food waste and boost customer loyalty, according to Mel Smith, chief executive officer of Ocado.
Watch this space for the virtual screening of the Food Manufacture Excellence Awards, the winners announcement for which will kick off this afternoon at 5pm.
Recently there has been considerable interest in peas (Pisum sativum) as a plant source of protein. But new research indicates resistant starch – found in some peas – may help control blood sugar levels and reduce the risk of Type 2 diabetes, the incidence...
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.
