Current food labelling schemes fail to accurately convey the environmental and welfare impact of pork products and lead to misconceptions over their sustainability, according to a new report.
Bacterial populations remain stable on the factory floor despite cleaning efforts and adapt to their surroundings, according to new research from the Quadram Institute and UK Health Security Agency.
Consumers are increasingly turning to meat during mealtimes, but cost-of-living pressures have driven cost-conscious families to choose cheaper cuts and more filling dishes.
British consumers have called for an end to the culling of male chicks in the egg processing industry and clearer labelling on whether eggs come from a cull-free producer.
Consumers are ditching the chocolate bars and reaching for healthy snacks in their pursuit of foods that have a significant impact on wellness and health, according to UK wholesaler Epicurium.
Increasing the storage temperature of frozen foods can help cut carbon emissions without any risk to safety or the need to reformulate products, according to new research published this week.
Food businesses can drive red meat sales with optimised labels that provide inspiration, health messaging and reassurance on its impact to the environment and farming, according to new research from the Agriculture and Horticulture Development Board (AHDB).
In the realm of risk assessment and horizon scanning within the food industry, the distinction between intelligence and insight holds paramount importance.
Mintel research has debunked the wholly negative impact of UK recession on food and drink sector, with its research highlighting opportunities for some segments such as premium alcohol and chilled ready meals.
Giving evidence to the House of Lords select committee on food, diet and obesity, former Government food tsar, Henry Dimbleby, and TV doctor, Dr Chris van Tulleken, have urged the UK Government to introduce salt and sugar taxes and black octagon label...
A recent report pointing a finger at food and drink firms that make most of their money from the sales of ‘unhealthy’ foods has been criticised for its lack of scope and failing to acknowledge manufacturers’ effort to control portion sizes.
A new study has found that a natural compound found in foods such as kiwis, parsley and green peppers, possesses antiviral effects which researchers claim could destroy coronaviruses and help prevent the spread of infections.
The global vegan flavours market is set to grow to $11.08bn (£8.7bn) in 2024 thanks to health-conscious consumers and is set for continuous growth over the next 10 years, according to new research.
More than 70% of Brits demand animal wellness compliance from food companies and are willing to pay the price for certified products, according to new research.
Recalls and alerts in the US and EU climbed in 2023, while the governing bodies for food safety in the UK, Canada and Australasia reported improvements from 2022.
Whilst inflation remains high, only 1 in 6 pet owners have turned to cheaper alternatives, a survey of 2,500 dog and cat owners across the US, Brazil, UK, Germany and China finds.
British consumers are still stocking up on red meat despite economic pressures, with enjoyment a key driver behind continued sales, according to Kantar.
The prices of raw bakery and confectionery ingredients continued to fluctuate throughout the past year, with sugar and cocoa hitting yearly highs as wheat and almonds decreased year-on-year.
Almost a third of UK adults don’t want plant-based food that resembles their animal counterparts, finds research commissioned by law firm Browne Jacobson.
Pigs in blankets are the number one nostalgic Christmas food, beating out other holiday classics such as Quality Street and mince pies in a survey of British consumers.
Improving the quality of life of pigs could come at the cost of a greater impact to the environment, according to researchers at the University of Copenhagen.
Sustainability goals are a high priority for UK manufacturers, but more than half don’t know if they’ll achieve their net zero targets, according to new research.
In a recent webinar, Food Manufacture brought together four leaders from industry to discuss the latest tools and systems emerging to help mitigate against our biggest food safety challenges. Here’s the highlights…
This year’s Food Safety Briefing theme is science and data – with four special guest experts from Mars Global Food Safety Center, the Food Standards Agency, Unibloc, and Imprint Analytics joining us to share their knowledge.
Sheffield Hallam University has secured £232k of funding to lead a new project aimed at reducing the carbon impact of sauce production while enhancing nutrition and taste.
As the war between Russia and Ukraine continues to inflict supply chain difficulties upon Europe’s breadbasket, Bia Analytical looks at how manufacturers can ensure their wheat/flour is genuine.
Microscopic magnetic beads could be used to quickly detect pathogens such as Salmonella and E.coli in food and drink products, according to new research by scientists at the Massachusetts Institute of Technology (MIT).
Wine fraud has been reported as far back as Ancient Rome and continues to be a major obstacle in the industry today. So how can you ensure yours is genuine?
Researchers have developed a new “highly effective” method for identifying and measuring wheat flour contamination, which could be a game-changer in gluten-free food safety.
First Minister Humza Yosaf has opened a new National Manufacturing Institute Scotland facility in Renfrewshire, which is set to be a catalyst for economic growth for the region.
Aberystwyth University’s Institute of Biological, Environmental and Rural Sciences has been awarded a funding boost by the Biotechnology and Biological Sciences Research Council to continue its work in food security and resilience.
A team of researchers in Thailand have developed a CBD-based coating which has shown promise in delaying rot in strawberries to keep them fresher for longer.
The University of Aberdeen’s Rowett Institute has been awarded £1.6m to fund new research into improving the understanding of the UK food system and help people experiencing food insecurity and living with obesity make healthier, more sustainable food...
Agri-tech company B-hive Innovations has received funding from UK Research and Innovation (UKRI) to lead a research project, which will detect early potato diseases and defects before they hit supermarket shelves.
Two government agencies have teamed up to pledge £24M in funding for industry-led research and development projects focused on reducing freight emissions.
A research project at Portsmouth University is compiling a picture of how UK product innovation relates to investment in process, including packaging equipment.
A plasma project to kill germs on fresh vegetables is poised to start trials suitable for commercial applications later this month, according to a leading researcher on the programme.
A new £500,000 lab opened last week at Reading Science Centre will help Mondelēz improve food quality including the bubbles in its chocolate product — claims the food manufacturing giant.
Support for new product development (NPD) is available, following the creation of a new Applied Innovation Campus at the Food and Environment Research Agency (FERA) in York.
