Handheld near infrared (NIR) spectroscopy has again proved a powerful tool in detecting food fraud, this time in oregano samples, according to research published in the journal Food Chemistry.
A €10m project to slash food processing waste using artificial intelligence (AI) has been launched in Germany, focusing on meat, bakery and dairy production.
Digital technology and the disruption caused by COVID-19 has helped accelerate technology adoption in the food and drink industry and advance food safety practices, according to a panel of industry experts.
Scientists in Germany are researching ways to revolutionise the chemical industry by replacing petroleum-based raw materials with sustainable proteins from rapeseed oil waste.
UK scientists have used genome editing to reduce levels of acrylamide, the compound found in baked and toasted wheat-based foods considered a probable human carcinogen.
Food and drink manufacturers are constantly having to boost production to meet an ever-growing demand for their products, prompting a need for developers of packaging machinery to keep up.
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.
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.
