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.
The government has condemned the vandalism of a genetically modified (GM) wheat trial yesterday morning (May 20) at Rothamsted Research centre, Herefordshire.
Small UK food and drink manufacturers could benefit from government plans to refocus its research spending on areas more likely to produce a commercial return on investment.
Applying nano-structured coatings to heat exchangers and other pipework in the dairy sector could reduce downtime and slash cleaning costs by up to 50%, according to the co-ordinators of a new research project.
Intellectual property (IP) wrangles with universities have impeded joint research projects for Premier Foods, according to Dr Simon Branch, Premier's head of innovation and improvement.
Many major food companies have become hesitant to promote their research into the potential of nanotechnology for fear of piquing consumer concerns while it is still in its infancy, according to an expert from market researcher Lux Research.
The University of Sheffield has launched a research project that will examine how policy on the salt, fat and sugar content of foods has changed the practices of food manufacturers.
Pushed one way by ever-tighter budgets and another by the need to innovate, brands and their packaging suppliers are increasingly looking to academia...
